【摘要】 对EZAL-MY96发酵剂中3个乳酸菌菌株的生化特性进行了分析。测定3株菌株的生长曲线;采用pH计、乳酸测定试剂盒、硫酸苯酚法、黏度计和气相色谱仪分别对3株菌在pH变化、合成乳酸、多糖、黏度和乙醛进行了测定与分析。结果表明,乳酸是影响发酵液pH值的主要物质,多糖质量分数不是影响发酵液黏度的主要因素,3株菌株均是菌数达到对数生长期最高点时合成的乙醛量达到最大值。更多还原

【Abstract】 Aims: To study the biochemical characteristic of three lactic acid bacteria strains separated from EZAL-MY96. Methods: The growth curve of the three bacteria were drawn; using pH meter, Lactic Acid Kit, sulfuric acid-phenol method and gas chromatograph to evaluate the content of pH, lactic acid, polysaccharide and acetaldehyde of the three bacteria respectively. Conclusion: The lactic acid was the main substance that could affect the pH of the starter. Polysaccharide wasn’t the main factor that affected the viscosity of the starter. The largest quantity of acetaldehyde was tested when the three strains reached to the top of the logarithmic curve.更多还原