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利用乳清培养基生产乳品发酵剂的研究

Studies on preparation of dairy starter with whey-based medium

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【作者】 李艾黎都立辉霍贵成

【Author】 LI Ai-li,DU Li-hui,HUO Gui-cheng(Key Lab Dairy Science,Northeast Agriculture University,Harbin,China,150030)

【机构】 乳品科学教育部重点实验室东北农业大学乳品科学教育部重点实验室东北农业大学 哈尔滨150030哈尔滨150030

【摘要】 通过测试保加利亚乳杆菌和嗜热链球菌在乳清培养基中的生长能力,以期获得新型乳品发酵剂工业用培养基。试验结果表明:研制的pH值内控型乳清培养基缓冲能力强,增殖效果佳:嗜热链球菌经42℃培养3h后的活菌数达到0.29×109CFU/mL,培养6h后的活菌数达到0.42×109CFU/mL。在此基础上流加20%氨水恒定pH值,保加利亚乳杆菌和嗜热链球菌的活菌数达到了1.85×109CFU/mL和3.65×108CFU/mL,分别是不加缓冲液培养的7倍和3.5倍。

【Abstract】 The whey-based media used for growing L.bulgaricus and S.thermophilu was tested to obtain a new type industrial fermentation medium for preparing of dairy starter cultures.It proved that the internal pH control whey-based medium had desirable nutrition and buffer.After S.thermophilu was cultivated at 42℃ for 3 hours,cell population reached 0.29×109CFU/mL,the viable cells attained to 0.42×109CFU/mL after S.thermophilu was cultured for 6 hours.When provided with external pH control through addition of 20% anhydrous ammonia,viable cells population of L.bulgaricus and S.thermophilu reached 1.85×109CFU/mL and 3.65×108CFU/mL respectively,which was as much as 7 times and 3.5 times of the medium without phosphate.

【基金】 国家863计划(2002AA248041)资助
  • 【文献出处】 工业微生物 ,Industrial Microbiology , 编辑部邮箱 ,2007年06期
  • 【分类号】TS252.1
  • 【被引频次】6
  • 【下载频次】270
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