乳酸菌与臭豆腐品质特性的相关性研究  

The correlation study onlactic acid bacteria and quality characteristics of stinky tofu

作　　者：徐寅[1] 陈霞[1] 顾瑞霞[1] 

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《中国调味品》2010年第10期67-69,共3页China Condiment

基　　金：国家"863计划"(2007AA10Z357);国家"十一五"科技支撑计划(2006BAD04A06);江苏省高校科研成果产业化推进项目(JH07-027);江苏科技支撑项目(BE2008357;BE2009364)

摘　　要：对采集的8个不同地区的臭豆腐样品中的乳酸菌与臭豆腐品质特性的相关性研究表明,臭豆腐中总乳酸菌数量介于2.9×10^6-6.8×10^4cfu/g之间,不同样品总酸含量介于0.6%-1.2%之间,总乳酸菌数与样品总酸呈正相关,氨基酸态氮含量差异较大,介于0.1%-0.8%之间,与总乳酸菌数有一定的相关性。The correlation between lactic acid bacteria（LAB）and quality characteristics of 8 different stinky tofu samples was studied in this paper.The result showed that the number of LAB in stinky tofu was between 6.8×10^4 and 2.9×10^6 cfu/g,.Through the determination of total acid and amino nitrogen in stinky tofu samples,it showed that the total acid was between 0.6%～1.2% and the total amino nitrogen was between 0.1%～0.8%.The total count of LAB in stinky tofu was positively correlated with the total acid,and had certain correlation with the total amino nitrogen.

关 键 词：臭豆腐 乳酸菌 特性 研究 

分 类 号：TS201.3[轻工技术与工程—食品科学]