浓缩乳酸菌发酵剂的浓缩培养的研究进展  

Progress of concentrated raise in produce concentrated lactic acid bacteria starter

作　　者：吕嘉枥[1] 丁博[1] 

机构地区：[1]陕西科技大学生命与工程学院,西安710021

出　　处：《食品科技》2007年第7期5-8,共4页Food Science and Technology

摘　　要：随着国内消费者对酸奶需求量的增加以及对发酵剂品质要求不断提高,传统的液体发酵剂因为所含活菌数较少,正在被活菌含量更高、使用更方便的浓缩型乳酸发酵剂所取代。浓缩乳酸发酵剂生产的关键是对乳酸菌进行浓缩培养,以获得较高的活菌数。为进一步发展提供依据,总结了浓缩培养技术的现状和进展。Recently, as consumer demands for yogurt had increased quickly, factory also demands starter with high quality. Traditional starter is replacing by concentrated lactic acid bacteria starter which has more count of lively bacterial and more advantageous for it has less count of lively bacterial. The key of producing concentrated lactic acid bacteria starter is concentrated raise of Lactobacillus, this paper summarizes the present conditions and progress of concentrated raise with the aim of future.

关 键 词：发酵剂 浓缩 进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]