| 环境因子对干酪乳杆菌产酸的影响 |
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| 引用本文： | 刘成江,李开雄.环境因子对干酪乳杆菌产酸的影响[J].肉类研究,2007(11):16-18. |
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| 作者姓名： | 刘成江 李开雄 |
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| 作者单位： | 1. 石河子大学食品学院,新疆,832000;新疆农垦科学院特产食品开发研究所,新疆,832000
2. 石河子大学食品学院,新疆,832000 |
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| 摘 要： | 本文研究了葡萄糖酸-δ-内酯(GdL)、葡萄糖(GLC)、接种量以及发酵温度等环境因子对干酪乳杆菌产酸的影响,结果表明:当葡萄糖酸-δ-内酯的添加量为0.848647%、葡萄糖的添加量为0.366162%、接种量为8.063693%和发酵温度31.595266℃时,干酪乳杆菌产酸量最大,pH值为4.232400。
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| 关 键 词： | 干酪乳杆菌 因素 乳酸 |
| 文章编号： | 1001-8123（2007）11-0016-02 |
Effect of Environmental Factors on the Acid-producing Abilty of Lactobacillus casei |
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| LIU Cheng-jiang.Effect of Environmental Factors on the Acid-producing Abilty of Lactobacillus casei[J].Meat Research,2007(11):16-18. |
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| Authors: | LIU Cheng-jiang |
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| Abstract: | This article studied the effection of environmental factors,GdL、GLC、quantity of inoculability and fermentation temperature,produces lactic acid to ability to Lactobacillus casei,finally indicated:When the GdL recruitment is 0.848647%,the GLC recruitment is 0.366162%,quantity of inoculability is 8.063693% and the fermentation temperature is 31.595266℃,Lactobacillus casei produces the sour quantity to be biggest and the pH value is 4.232400. |
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| Keywords: | Lactobacillus casel factor lactic acid |
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