发酵条件对乳酸菌发酵蔬菜汁产品指标的影响  

Effects of Fermentating Conditions on Indexes of the Lactic-Acid-Fermented Vegetable Juice

作　　者：严维凌[1] 赵琦[1] 谢志镭[1] 

机构地区：[1]上海市食品研究所,上海200233

出　　处：《无锡轻工大学学报（食品与生物技术）》2001年第6期603-607,共5页Journal of Wuxi University of Light Industry

摘　　要：选用番茄汁、胡萝卜汁为原料 ,用保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌和两歧双歧杆菌为发酵菌种 ,对不同发酵条件下的产酸速度、总菌数以及发酵前后有机酸和部分风味成份的变化情况进行了研究 .The tomato and carrot juice were fermented by different combinations of lactic acid bacteria including Lactobacillus bulgaricus, Streptococcus thermophillus, Lactobacillus acidophilus, Bifidobacterium bifidum. The factors affecting the acid producing ability and the total number of bacteria coupled with changes of the organic acids and the flavor components after fermentation were studied.

关 键 词：番茄汁 胡萝卜汁 乳酸菌发酵 蔬菜汁 产品指标 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]