摘要
为掌握酸乳饮料中的主要杂菌种类及变化规律,用微生物分离培养、纯化及生化鉴定方法对酸乳饮料中的微生物进行分离鉴定和数量跟踪检测,结果发现酸乳饮料中除两种发酵剂乳酸菌外,还存在酿酒酵母(Sac-charomycescerevisive)、黑曲霉(Aspergillusniger)、桔青霉(Penicillumcitrinum)、植物乳杆菌(Lactobacillusplan-tarum)、发酵乳杆菌(Lactobacillusfermentum)和大肠埃希氏菌(E.coli)等多种微生物。酸乳饮料变质过程中,微生物细胞数量、酸碱度及含糖量有一定的变化规律和明显的相关性。
In order to understand the species of infectious microbe and their changing regulations in fermented milk drink, the microorganism in fermented milk drink was detected by the method of separation, cultivation and biochemical test, it had been found that besides Streptococcus thermophilus and Lactobacillus bulgaricus, there were a few species of infectious microor-ganisms including bacterium, yeast and molds in fermented milk drink. 3 strains of bacterium, they were Lactobacillus plantarum, Lactobacillus fermentum and E.coli, 1 strain of yeast, it was saccharomyces. Cerevisae, 2 strains of molds, they were Aspergillus niger, Pennicillum citrinum. During the deterioration of fermented milk drink, changes of the microbe amount, pH and the sugar content was followed a certain regulation and observable interrelation.
出处
《中国食品学报》
EI
CAS
CSCD
2006年第3期59-64,共6页
Journal of Chinese Institute Of Food Science and Technology
基金
河北省教育厅资助课题(No.2002225)
关键词
酸乳饮料
杂菌
分离鉴定
变化规律
Fermented milk drinks Infectious microbe Separation and identification Changing regulation
