液芯包囊化乳酸菌应用于酸奶连续接种的研究  

Study on Continuous Inoculation of Milk by Encapsulated Lactic Acid Bacteria in Liquid-core Capsules

作　　者：包永华[1] 董明盛[2] 

机构地区：[1]浙江经贸职业技术学院 [2]南京农业大学食品科技学院,江苏南京210095

出　　处：《食品与发酵工业》2007年第7期144-147,共4页Food and Fermentation Industries

基　　金：国家863资助项目(2002AA248041);江苏高技术研究发展计划资助项目(BG2004322)

摘　　要：在一个连续搅拌生物反应器中,对实验室规模的酸奶连续接种过程进行了研究。试验结果表明,在44℃、pH6.2、150r/min的搅拌速度和20%的包囊添加比率时,生物反应器取得的稀释率大约是7.87/h。稀释率随着温度和pH的增加而增加。另外,在pH5.7、40℃或pH6.2、44℃的条件下,稀释率都随着包囊添加比率的增加而增加。A pilot-scale study of a continuous inoculation of milk for yoghurt production was carried out in a stirred tank reactor. The result showed that the dilution rate of about 7.87 /h was obtained at 44℃, pH 6.2 and a stirring speed of 150 r/min , with a 20 M bioreactor bead load. It was pointed out that the dilution rate increased as temperature and pH increased. The effect of bioreactor bead adding rate on the dilution rate was significant. The dilution rate increased with reactor load under either condition of pH 5.7, 40℃ or pH 6.2, 44℃.

关 键 词：液芯包囊 连续发酵 稀释率 唾液链球菌嗜热亚种 德氏乳杆菌保加利亚亚种 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]