【摘要】 为了考察乳酸菌单菌种发酵乳的产酸特性和产香特性,使用酚试剂分光光度法测定发酵乳中乙醛含量,使用邻苯二胺法测定发酵乳中的双乙酰含量,并结合滴定酸度法测定发酵乳中的酸度,研究了L.b-3,S.t-9和L.dia菌在不同温度下发酵过程中的乙醛、双乙酰含量和酸度变化,以此评估发酵乳中有机酸和羰基化合物的情况。更多还原

【Abstract】 To investigate the characteristic of acid-producing and flavor-producing in single lactic acid bacteria,by assessing the situation of the organic acid and carbonyl compounds in the fermented milk ,the spectroscopic NBTH method ,the diaminobenzidine method and the titration method were used in the article to determine acetaldehyde,diacetyl and titratable acidity respectively ,the changes of the acidity ,acetaldehyde and diacetyl during the cultivation of milk femented by L.b-3,S.t-9 and L.dia were estimated by the methods at different tempertures.更多还原