摘要
为考察乳酸菌单菌种发酵乳的产酸特性和产香特性,使用酚试剂分光光度法测定发酵乳中乙醛含量,邻苯二胺法测定发酵乳中的双乙酰含量,并结合滴定酸度法测定发酵乳中的酸度,研究了L.b-3、S.t-9和L.dia菌在不同发酵过程中的乙醛、双乙酰和有机酸含量变化,以此评估乳酸菌单菌种发酵乳中有机酸和羰基化合物的情况。
To investigate the characteristic of acid-producing and flavor- producing in single lactic acid bacteria, by assessing the organic acid content and carbonyl compounds content in the fermented milk, the spectroscopic NBTH method, the diaminobenzidine method and the titration method were used in the article to determine acetaldehyde, diacetyl and titratable acidity respectively, the changes of the acidity, acetaldehyde and diacetyl during the cultivation of milk fermented by L.b-3, S.t-9 and L.dia were estimated by the methods at different temperatures.
出处
《中国酿造》
CAS
北大核心
2007年第5期41-44,共4页
China Brewing
