干酪乳杆菌LC2W发酵性能的影响因素  

Influence factors on lactobacillus casei LC2W's fermentation performance

作　　者：周凌华[1] 徐致远[1] 王荫榆[1] 郭本恒[1] 陈卫[2] 

机构地区：[1]光明乳业股份有限公司技术中心,上海200436 [2]江南大学食品学院,江苏无锡214036

出　　处：《食品工业科技》2010年第12期168-170,共3页Science and Technology of Food Industry

基　　金：国家"十一五"科技支撑计划(2006BAD04A06)

摘　　要：以褐色乳饮料使用的发酵乳终点酸度与pH为评价指标,研究了接种量、发酵时间、原料乳蛋白质含量对LC2W发酵性能的影响。在单因素实验基础上采用正交实验优化工艺参数,优化参数为:接种量6×106cfu/mL,发酵时间72h,蛋白质含量4·0g/L。The acidity and pH of yogurt which was used to produce brown milk drink were chosen as the estimated index,the effect of inoculation amount,fermentation time,amount of protein in raw milk on the fermentation performance of LC2W was compared by single-factor test.The optimal parameters obtained by orthogonal experiment were：inoculation amount 6.0×106cfu/mL,fermentation time 72h,protein content 4.0g/L.

关 键 词：干酪乳杆菌 PH 酸度 接种量 发酵时间 蛋白质含量 

分 类 号：TS201.3[轻工技术与工程—食品科学]