【摘要】 对市售酸奶产品保藏过程中菌相分布进行研究,探讨酸奶制品保藏期间微生物学变化趋势,为酸奶制品的质量控制提供理论依据。研究采用平皿菌落计数法对凝固型和饮料型2种酸奶制品在保质期内乳酸菌、霉菌及酵母菌的数量测定,判断酸奶的品质情况。结果表明酸奶保质期的限制因素主要是酵母菌和霉菌。更多还原

【Abstract】 Micro-flora of yogurt in storage process was studied to discuss the microbiology variation tendency and supply the theory foundation for quality control of yogurt production. The variation of lactic acid bacteria,mould and microzyme was assayed by plate count method to two kinds of yogurt product at storage process. The result shows the limiting factors of yogurt valid period are mould and microzyme.更多还原