摘要
采用活化的保加利亚乳杆菌、嗜热链球菌、嗜酸乳杆菌按接种量3％接种于不同的种子培养液中,通过测定并分析pH值的变化,筛选合适的培养液。在此基础上,通过测定菌数的变化,选定适宜的复合菌种,确定了乳酸发酵澄清猕猴桃汁的工艺流程。
Seed-culture solution was inoculated by lactobacillus-bulgaricus, lactobacillus-acidophilus, lactobacillus-thermophilus in quantity of 3％, bolting suitable culture medium by determing pH of solution. On this base, technological process of lactic acid fermenting yangtao was established by measuring variety of bacterial quantity and selecting optimal production strain.
出处
《中国食品学报》
EI
CAS
CSCD
2001年第2期34-36,共3页
Journal of Chinese Institute Of Food Science and Technology
