嗜酸乳杆菌在果蔬发酵汁中的生长和存活模式研究  

A STUDY ON THE PATTERNS OF THE GROWTH AND SURVIVAL OF LACTOBACILLUS ACIDOPHILUS IN FRUIT AND VEGETABLE FERMENTED BEVERAGE

作　　者：王世强[1] 赵莉[1] 

机构地区：[1]黄山学院生命与环境科学学院,安徽黄山245041

出　　处：《食品研究与开发》2008年第5期8-11,共4页Food Research and Development

基　　金：黄山学院自然科学研究项目(2006XKJ009)

摘　　要：研究了嗜酸乳杆菌在果蔬发酵汁中的生长和存活模式。采用嗜酸乳杆菌进行单一果蔬汁及果蔬牛乳混合汁发酵制作果蔬发酵饮料。发现其生长基本遵循微生物生长规律,并且在4℃下贮藏时,发酵液中活菌数受低温,酸度,营养多重因素的影响。This article studies the growth and survival pattern of Lactobacillus acidophilus in fruit and vegetable fermented beverage. When using LactobaciUus acidophilus to make fruit/vegetable fermented beverage from single fruit/vegetable juice and fruit/vegetable/milk mixed juice, it is found that the growth of LactobaciUus acidophilus basicly abide to the Growth Law of microorganism. And when stored below 4 ℃, due to the influence of many factors such as low temperature, acidity and nutrition, the number of live LactobaciUus acidophilus in fermented liquid abide to Logarithm Death Law.

关 键 词：嗜酸乳杆菌 生长规律 存活性 果蔬发酵饮料 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]