嗜酸乳杆菌和青春双歧杆菌的最佳酸奶发酵条件的微量量热法研究  

Studies on the Optimum Yogurt Fermentation Conditions of Lactobacillusacidophilus and Bifidobaterium Adolescentis by Microcalorimetric Method

作　　者：樊良子[1] 崔明海[1] 徐菲菲[1] 郭建[1] 张洪林[1] 

机构地区：[1]曲阜师范大学化学与化工学院,山东省曲阜市273165

出　　处：《曲阜师范大学学报（自然科学版）》2010年第1期88-91,共4页Journal of Qufu Normal University(Natural Science)

基　　金：山东省自然科学基金资助(Y2006B13)

摘　　要：利用微量量热仪研究了嗜酸乳杆菌和青春双歧杆菌的发酵条件.首先绘制了各菌的热功率-时间曲线,计算出各菌的生长速率常数,确定了嗜酸乳杆菌、青春双歧杆菌及它们的混合菌生长的最佳pH和最佳温度.最后对发酵酸奶的质量进行了评价.In this paper, yogurt fermentation conditions of lactobacillus acidophilus and bifidobaterium adolescentis were researched. The thermal power-time curves were determined by microcalorimetric method, and the growth rate constant were calculated. The optimum growth temperature and optimum growth pH of the lactobacillus acidophilus, bifidobacterium adolescentis and their mix bacteria were obtained. At last yogurt was produced and its quality was assessed.

关 键 词：嗜酸乳杆菌 青春双歧杆菌 酸奶发酵 最佳pH 最佳温度 微量量热法 

分 类 号：O642.3[理学—物理化学]