摘要
通过测试保加利亚乳杆菌和嗜热链球菌在乳清培养基中的生长能力,以期获得新型乳品发酵剂工业用培养基。试验结果表明:研制的pH内控型乳清培养基缓冲能力强,增殖效果佳:嗜热链球菌经42℃培养3h后的活菌数达到0.29×109/ml,培养6h后的活菌数达到0.42×109/ml。在此基础上流加20%氨水恒定pH,保加利亚乳杆菌和嗜热链球菌的活菌数达到了1.85×109/ml和3.65×108/ml,分别是不加缓冲盐培养的7倍和3.5倍。
In this study, whey-based media were used for growing Lbulgaricus and S.thermophilu so as to obtain new type of industrial fermentation medium for preparing dairy starter cultures. It proved that the internal pH controlled whey-based medium has desirable nutrition and buffer effect. After S.thermophilu was cultivated at 42℃ for 3 hours, its cell population reached 0.29 × 10^9CFU/ml, and after S.thermophilu was cultured for 6 hours the viable cells attained to 0.42 × 10^9CFU/ml. When provided with external pH control through addition of 20% anhydrous ammonia, the viable cells population of L.bulgaricus and S.thermophilu reached 1.85 × 10^9CFU/ml and 3.65 × 10^8CFU/ml respectively, which was respectively 7 times and 3.5 times as much of the medium without phosphate.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2006年第4期34-36,共3页
Food Science
基金
国家"863计划"课题资助项目(2002AA248041)
关键词
乳酸菌
缓冲性能
乳清培养基
lactic acid bacteria
buffer capacity
whey-based medium
