摘要
以玉米为原料进行乳酸发酵,对制备乳酸饮料的发酵过程中的动态变化作了初步分析探讨。结果显示:经过约39h的发酵,饮料中乳酸值可达2.1g/100mL,另含寡糖、氨基酸等多种营养保健成份,具可观的经济前景。对玉米乳酸饮料的生产工艺条件的进一步研究,具有一定的指导意义。
The processes of fermentation of corn powder by lactic acid bacteria was studied. The results indicated that, after 39 hours fermentation, the lactic acid content reached 2. 1g/100mL, and some nutrients as oligosc-chrides and amino acids were also produced. The result is of significance to the technological design of producing lactic acid beverage of corn.
出处
《微生物学通报》
CAS
CSCD
北大核心
2002年第2期13-16,共4页
Microbiology China
关键词
玉米
乳酸饮料
发酵
乳酸菌
Com, Lactic beverage, Fermentation, Actobacillus
