酸奶乳酸菌的天然增菌因子筛选及增菌效应  

Screening of Natural Bacteria Enrichment Factors of Yoghurt Lactobacillus and Enrichment Effect Study

作　　者：严佳丽 苏琦[1] 王世强[1] 

机构地区：[1]黄山学院生命与环境学院,黄山245041

出　　处：《食品工业》2015年第1期91-93,共3页The Food Industry

摘　　要：试验采用增菌原料制作酸奶,比浊测定OD值方法对几种蔬菜增菌效果进行研究。结果表明:酸奶菌在添加体积分数为30%各类蔬菜汁和不添加蔬菜汁的MRS培养基中培养,其10 m L培养液菌数测定OD值为芹菜>老南瓜>豆芽>胡萝卜>西红柿>不添加组。采用芹菜和西红柿做酸奶验证试验:酸奶发酵相同时间,菌数OD值为芹菜酸奶>西红柿酸奶>未添加酸奶。芹菜中的某些成分能刺激乳酸菌的生长,其增菌效果优于西红柿。The experiment was to study the enrichment effect of several kinds of vegetables, measuring the OD value through turbidimetry. The results showed that, when lactobacillus was cultivated in MRS medium with 30% of the five kinds of vegetable juice and medium without vegetable additive, OD values of bacteria in 10 mL nutrient solution were in such an order that celery〉pumpkin〉bean sprout〉carrot〉tomato〉the control group. Validation experiment of yogurt with celery and tomato showed that with the same fermentation time, the OD value of bacteria in celery was the highest, in tomato the middle and the control group the lowest. Some ingredients of celery can stimulate the growth of lactobacillus and the enrichment effect was better than that of tomato.

关 键 词：酸奶 乳酸菌 增菌作用 芹菜 比浊法 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]