干酪乳杆菌在山药基质中的生长代谢研究  

STUDYS ON GROWTH METABOLISM OF L.CASEI IN CHINESE YAM MEDIUM

作　　者：檀子贞[1] 王红育[1] 吴雅静[1] 刘萍[1] 张东送[1] 李轻舟[1] 

机构地区：[1]海军后勤学院,天津300450

出　　处：《食品研究与开发》2005年第4期35-36,共2页Food Research and Development

摘　　要：为开发利用丰富的山药资源,作者利用乳酸菌制备了发酵山药饮料。本文探讨了干酪乳杆菌在山药基质中的生长代谢情况及发酵基质之储藏性能。实验结果显示,山药基质中的碳源可满足茵体的生长需要,发酵前后的氨基酸含量未见明显提高;干酪乳杆菌在山药基质中生长代时约为413min;发酵基质在4℃经30d储藏后仍维持了良好品质。To make full use resources of Chinese been conducted through lactic acid fermentation.In tobacillus easel in Chinese Yam medium and the Yam,a fermented Chinese Yam beverage had this paper,the growth and metabolism of Lacstability of fermented Chinese Yam medium were investgated.The result revealed that carbon in the medium could meet the need of the growth of lactobacillus,amino acid production before and after fermentation had no different,the generation time of Lactobacillus casei was about 413 minutes,fermented Chinese Yam medium stored at 4 ℃ after 30 days could retain better quality than stored at 20-25 ℃.

关 键 词：干酪乳杆菌 山药基质 生长代谢 发酵山药饮料 工艺流程 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]