摘要
从老面中分离出一株高产胞外多糖的乳酸菌L1,经鉴定为植物乳杆菌,研究结果表明:L1菌株在C∶N为2∶1、培养基的初始pH为6左右、培养温度为30℃、培养时间为18 h的条件下,产糖量最高,添加乳酸菌L1胞外多糖的馒头比容明显增大,白度略微增大,感官评分较高。
A lactic acid bacteria with high yield of exopolysaccharide （EPS） named L1 was isolated from sourdough and identified as lactobacillus plantarum. The results showed that the highest exopolysaccha- ride yield was obtained when the carbon - nitrogen ratio in medium was 2：1 at initial pH 6 incubated for 18 h at 30 ℃. The specific volume and sensory score of steamed bread with L1 EPS increased obviously and whiteness increased slightly.
出处
《粮油食品科技》
北大核心
2014年第2期92-94,共3页
Science and Technology of Cereals,Oils and Foods
基金
河南省科技计划项目(132300410423)
关键词
乳酸菌
胞外多糖
馒头
lactic acid bacteria
exopolysaccharide （EPS）
steamed bread
