双歧杆菌和乳酸菌在不同基质中混合发酵的情况比较  

Comparison of mixed ferment in different raw materials

作　　者：罗珍兰[1] 谢继志[1] 王庆明 吴峻宇 

机构地区：[1]扬州大学食品科学系

出　　处：《食品工业科技》1997年第4期50-53,共4页Science and Technology of Food Industry

摘　　要：选用几种不同的原料作为基质，对双歧杆菌、嗜酸乳杆菌和嗜热链球菌混合发酵进行了研究。以双歧杆菌活菌数为指标，结果表明，在以糊化玉米、液化玉米、蕃茄汁、黄豆粉、煮豆芽汁、榨豆芽汁和豆浆为基本原料的基质中，双歧杆菌活菌数依次增加。The mixed ferment of Bifidibacterium infantis, Lactobacillus acidophillus and Streptococcus thermophilus was studied in the cultures of different raw naterials. Based on the number of actived Bifidibacterium infantis, the results were showed that the number of actived Bifidibacterium infantis were increased in the cultures of gelatiniged corn, liquefied corn, tomato juice, soybean powder, boiled soybean sprout juice, pressed soybean sprout juice and soybean milk.

关 键 词：混合发酵 基质 双歧杆菌 乳酸菌 食品发酵 

分 类 号：TS26[轻工技术与工程—发酵工程]