乳制品中益生菌存活力的影响因素与提高方法  

The Influential Factors and Improving Methods of Probiotics Viability in Fermented Milk Products

作　　者：苏旭东[1] 李雅乾[1] 田洪涛[1] 种克[1] 万红兵[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《现代食品科技》2007年第1期111-114,共4页Modern Food Science and Technology

摘　　要：提高乳制品中益生菌的存活力是目前益生菌乳制品研制与开发的技术关键。本文根据益生菌的生理特性并结合国内外益生菌乳制品研究开发进展,探讨了菌种(株)、菌种(株)之间的相互关系、营养基质、生产工艺、氧及氧化还原电位等因素对乳制品中益生菌存活力的影响,提出了相应的改进方法与技术措施,以期为进一步发展益生菌乳制品提供科学依据。At present, the key technology for preparation of probiotic fermented dairy products concerns the improvement of the viability of probiotic in it. According to the physiology characteristics of probiotics and the advances in the development of probiotic fermented products at home and abroad, the effect of factors such as stains, relationship between strains, nutritional medium, possessing technology, oxygen and redox potential, on the probiotics activity in fermented milk were investigated and discussed in ...

关 键 词：益生菌 乳制品 存活力 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]