提高培养液中乳酸菌数的方法探讨  

Discussion on the method of increasing lactic acid bacteria number in the culture medium

作　　者：陈合[1] 杨君[1] 

机构地区：[1]陕西科技大学生命科学与工程学院,西安710021

出　　处：《食品科技》2008年第8期14-17,共4页Food Science and Technology

摘　　要：乳酸菌在发酵食品中应用非常广泛,发酵乳制品主要依靠添加乳酸菌类发酵剂进行发酵。要得到较高含菌量的发酵剂,首先应该提高培养液中乳酸菌数,以保证后续浓缩干燥等工艺的实施。概述了国内外制备直投式发酵剂工艺中提高培养液中乳酸菌菌数的方法,以及行业发展前景及趋势。Lactic acid bacteria is so widely used in food technology. The diary product is mainly fermented by adding starter into substrates. In order to produce high quality starter, the number of lactic acid bacteria should firstly been increased so that the following procedure such as concentration can be guaranteed. This paper discussed how to increase the number of lactic acid bacteria in the culture medium in the process of producing DVS starter, the perspective and tendency of this industry was also been discussed.

关 键 词：乳酸菌 发酵剂 菌数 

分 类 号：TS201.3[轻工技术与工程—食品科学]