| 两种抗氧化剂在两歧双歧杆菌发酵过程中的化学去胁迫作用 |
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| 引用本文： | 李丹,赵新淮.两种抗氧化剂在两歧双歧杆菌发酵过程中的化学去胁迫作用[J].食品与发酵工业,2008,34(1):43-45. |
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| 作者姓名： | 李丹 赵新淮 |
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| 作者单位： | 东北农业大学乳品科学教育部重点实验室,黑龙江哈尔滨,150030 |
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| 摘 要： | 采用向发酵液中添加适当的抗氧化剂的方法,消除发酵液中残存的氧对两歧双歧杆菌的胁迫作用,以达到其发酵液中产生更多活菌体的目的。结果表明,在发酵过程中,添加3.2 g/L或1.6 g/L的异抗坏血酸钠和抗坏血酸盐,可有效地减少氧对两歧双歧杆菌的胁迫作用,使发酵液中的活菌数分别增加到1.06×10~9CFU/ mL、1.29×10~9CFU/mL。
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| 关 键 词： | 两歧双歧杆菌 抗氧化剂 去胁迫 |
| 修稿时间： | 2007年3月28日 |
Chemical Destressing Effect of Two Antioxidants on B.bifidum during Fermentation |
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| Li Dan,Zhao Xinhuai.Chemical Destressing Effect of Two Antioxidants on B.bifidum during Fermentation[J].Food and Fermentation Industries,2008,34(1):43-45. |
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| Authors: | Li Dan Zhao Xinhuai |
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| Abstract: | In order to increase the level of living B.bifidum in culture during fermentation,some antioxi- dants were added to eliminate oxygen residue in culture and defy stressing effect from oxygen on B.bifi- dum.The results showed that sodium D-isoascorbate or sodium ascorbate,used at addition level of 3.2 g/L or 1.6 g/L respectively,both could decrease the stressing effect of oxygen efficiently and enhance the number of B.bifidum in culture to 1.06×10~9 CFU/mL and 1.29×10~9 CFU/mL. |
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| Keywords: | B bifidum antioxidants destressing |
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