摘要
对植物乳杆菌ST-Ⅲ与酸奶发酵剂在不同温度混合发酵时的生长特性以及在不同pH值发酵乳中的保存活性进行了研究。结果表明,与酸奶发酵剂在37℃或40℃混合发酵时,植物乳杆菌ST-Ⅲ不出现明显生长,活菌数始终保持在5.0×10^6 mL^-1左右;在酸奶冷藏（0-6℃）保存2周的过程中,植物乳杆菌ST-Ⅲ具有良好的存活性能,酸奶的初始pH值（4.00-5.00）不影响其存活性能。
The characteristics of the growth of Lactobacillus plantarum ST-Ⅲ strain during the preparation of fermented milk with yoghurt starter culture at different temperatures and the survival of the Lactobacillus strain in fermented milk with various pH values during cold storage for 2 weeks were studied.No obvious growth for Lactobacillus plantarum ST-Ⅲ was observed during mixed fermentation with yoghurt starter culture neither at 37 ℃ nor at 40 ℃,The viable cells of Lb.plantarum ST-Ⅲ were around the level of 5.0×10^6 mL^-1 during the fermentation,with little increase compared with those inoculated into the milk.Furthermore,Lb.plantarum ST-Ⅲ showed good survival viability in fermented milk with various pH values during cold storage for 2 weeks.No significant difference was observed on the survival viability of Lb.plantarum ST-Ⅲ among the pH value of the fermented milk in the range of 4.0 to 5.0.
出处
《中国乳品工业》
CAS
北大核心
2010年第4期4-6,共3页
China Dairy Industry
基金
国家高技术研究发展计划(863计划)(No.2007AA10Z353)
国家"十一五"科技支撑计划(No.2006BAD04A14)
关键词
植物乳杆菌ST-Ⅲ
混合发酵
生长
存活性
Lactobacillus plantarum ST-Ⅲ
mixed fermentation
growth
survival viability
