【摘要】 研究了酸乳发酵过程中乳酸菌数量变化的规律,并进一步研究酸乳发酵过程中乳酸菌数量变化与pH值、黏度、滴定酸度和氨基酸态氮含量等理化特性的相互影响。结果表明,在酸乳发酵过程中,酸乳中乳酸菌活菌数与酸乳的理化特性有交互影响;酸乳的pH值、黏度、氨基酸态含量等理化特性的变化趋势与乳酸菌活菌数的变化趋势是一致的。更多还原

【Abstract】 During the yoghourt fermentation times, the variation of viable count of yoghourt lactobacillus were studied, and the effect of variation of viable count of lactobacillus on the pH, the viscosity of yoghurt, the aminophenol content were studied further. The results indicate that: The viable count of lactobacillus corresponded with the pH, the viscosity of yoghurt and the aminophenol content . The tendency of the variation of viable count of yoghourt lactobacillus as the same as the tendency of the variation of the pH, the viscosity of yoghurt and the aminophenol content .更多还原