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pH值对乳酸菌生长和乳酸产量的影响 |
闫征,王昌禄,顾晓波 |
天津科技大学食品科学与生物工程学院,天津,300222 |
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Influence of pH on the Growth of Lactobacillus casei G-7 and Lactic Acid Production |
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摘要 研究了分别用HCl和乳酸调节培养基初始pH以及在发酵过程中加入不同的酸中和剂对乳酸菌生长和乳酸产量的影响.结果表明,终产物乳酸的积累是抑制乳酸菌生长和导致乳酸产量下降的直接原因,该情况随发酵液中H+浓度的升高(即pH的降低)而增强,H+的积累对菌体生长和产酸的影响是间接的;用CaCO3调节发酵液pH优于用NaOH和NH4OH.
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出版日期: 2003-06-25
发布日期: 2017-12-01
期的出版日期: 2003-06-25
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