乳糖酶水解牛乳的乳酸菌发酵研究  

Fermentation of Lactase Hydrolytic Milk by Lactic Acid Bacteria

作　　者：陈小真[1] 陈惠萍[1] 郭杰炎[1] 

机构地区：[1]复旦大学微生物学与微生物工程系

出　　处：《工业微生物》1998年第1期18-21,共4页Industrial Microbiology

摘　　要：酵母乳糖酶水解牛乳经乳酸菌发酵时，其凝乳时间、产酸速度和ｐＨ下降均比普通乳为快。但对乳酸菌的生长影响不大。两种乳制作的酸奶，它们的组织状态、口感和香味物质乙醛也没有差异，但双乙酰和奶油香似乎略差些。The lactase hydrolytic milk fermented by lactic acid bacteria was reported. Hydrolytic milk was better than that of skim milk in both coagulability and acidity, but their microbial biomass was no difference. Yoghurt worked with hydrolytic milk as well as skim milk besides special flavor of yoghurt. 〖WTHZ]

关 键 词：乳糖酶 水解乳 乳酸菌 酸奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]