【作者】 张建友； 徐静波； 赵培城； 霍贵成；

【Author】 Zhang Jian-You~* Xu Jing-Bo Zhao Pei-Cheng Huo Gui-Cheng (The College of Biological and Environmental Engineering,,Zhejiang University of Technology,Hangzhou 310032) (The College of Food Science and Technology,Northeast Agricultural University,Harbin 150030)

【机构】 浙江工业大学生物与环境工程学院； 东北农业大学食品学院；

【摘要】 发酵剂是影响整个酸奶生产的关键因素之一,冷冻干燥乳酸菌发酵剂的使用提高了企业产品质量,避免了因微生物力量不足而造成的菌种质量不佳等问题。在基础培养基的基础上确定了嗜热链球菌 Streptococcus thermophilus(S．t)和保加利亚乳杆菌 Lactobacillus bulgaricus(L．b)的增菌配方分别为：S．t(平菇浸汁14mL、胡萝卜汁10mL、玉米浆0．6mL、 Vc0．2g)和 L．b(啤酒10mL、番茄汁10mL、胡萝卜汁15mL、平菇浸汁16mL),同时测定了其最佳培养时间。更多还原

【Abstract】 Starter is one of the most important factors in the yoghourt producing.The using of vacuum freeze-drying starter can greatly improve the quality of products and avoid some technical problems.The best combination of S.t and L.b were mushroom juice 14ml、carrot juice 10ml、 maize liquid 0.6ml、Vc 0.2g and beer 10ml、tomato 10ml、carrot juice 15ml、mushroom juice 16ml respectively,the best cultivate time was also determined.更多还原