摘要
从自然发酵面团中分离乳酸菌和酵母菌,并对分离的菌种进行形态观察和产酸特性实验,对筛选出的单菌种进行复壮、扩大培养。将培养的单菌种乳酸菌和酵母菌分别加入糙米培养基中,测定各自的产酸效果,挑选出产酸量较高的乳酸菌和酵母菌。与直投式酵母菌发酵为对照,比较分离的酵母菌和乳酸菌在糙米发酵中的产酸效果。结果表明,从自然发酵面团中分离得到的菌种产酸效果优于直投式酵母菌,分离得到的乳酸菌和酵母菌最佳配比为1∶21∶3。
Separate the lactobacillus and the yeast fungus from the nature ferments the regiment, grow to the disjunctive germ with the proceeding appearance observes and making the experiments in sour, and grow to the single germ that has been sieved reply strong, extend to educate. The single germ that has been educate about the lactobacillus and yeast fungus respectively grow to the Brown flee, measures each of the sour result, choose to produce the higher lactobacillus and the yeast fungus in sour. Compared with the throw type yeast fungus, how about the effect in sour of the lactobacillus and the yeast fungus that have been separated in Brown flee. The result is that the separated germ from the nature ferment regiment is better than the throw type yeast fungus, and the best result about the lactobacillus and the yeast fungusis 1 ： 2-1： 3.
出处
《中国食品添加剂》
CAS
2006年第1期135-138,131,共5页
China Food Additives
基金
黑龙江农垦总局科技攻关项目<水稻深加工综合利用技术研究>内容之一。
关键词
发酵面团
酵母粉
发酵剂
ferment regiment
leaven powder
ferment
