摘要
研究了预培养对酸奶冻干发酵剂活力的影响。在不同的温度和时间下,对酸奶冻干发酵剂的悬浮液进行预培养,得出当温度为42℃时培养40min,冻干发酵剂菌体存活率可以从71%提高到82%,凝乳时间可以从210min降低到185min。在4℃经90d贮藏稳定性实验,发酵剂中菌种的存活率为62%,凝乳时间为245min,较对照存活率提高了23%,凝乳时间缩短了45min。
The effect of preincubation on the viability of freeze-dried yoghurt starter cultures was studied. After the suspension of cultures of Lactobacillus bulgaricus and Streptococcus thermophilus was pre-incubated under 42 ℃ for 60 min, the survival ratio of freeze-dried starter culture was increased from 71% to 81%, and the coagulation time was reduced from 210 min to 185 min. Experiment of 4 ℃～90 d storage stability of freeze-dried yoghurt starter showed that the survival ratio was 62% with a increase of 23%, and the corresponding coagulation time was 245 min, with a reduction of 45 min, compared to the eantrol group, respectively.
出处
《食品与机械》
CSCD
北大核心
2005年第4期7-9,21,共4页
Food and Machinery
基金
江苏省高技术研究计划项目(课题编号BG2004322)
