摘要
酸奶在储藏、销售直至食用前,由于乳酸菌仍会生长繁殖,使pH继续下降,出现消费者不可接受的过酸味及感官质量下降等后酸化现象。针对这一问题,本文综述了控制酸奶后酸化的措施,重点讨论了诱变育种以及原生质体融合技术在选育抗酸奶后酸化菌株方面的应用。
During storage time, the lactic acid bacteria （LAB） yoghurt continued declining.When it happened, yoghurt had n yoghurt kept producing lactic acid, and pH value of unacceptable sour flavor and bad sensory quality, which we called ＂ post- acidification ＂ of yoghurt. Here the methods were overviewed to control the post-acidification. Furthermore, mutation breeding and protoplast fusion of lactobacilli strains were underlined.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第12期451-454,共4页
Science and Technology of Food Industry
基金
北京市教委科技支撑项目(KM200800005001)
关键词
酸奶
抗后酸化
诱变育种
原生质体融合
yoghurt
anti- postacidification
mutation
protoplast fusion
