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| 藏灵菇及其优势菌群的发酵性能研究 |
| 甘伯中,杜宁娟,李帆,李彦峰,申永兵,刘兴龙,宋曦 |
| 甘肃农业大学食品科学与工程学院,甘肃兰州,730070 |
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| Fermentation Performance of Zang Linggu Fungus(Kefir Grains) and Its Dominate Bacteria |
| Gan Bozhong,Du Ningjuan,Li Fan,Tuo Yanfeng,Shen Yongbing,Liu Xinglong,Song Xi |
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摘要 以藏灵菇为发酵剂生产酸乳的工艺条件为:发酵温度37℃,发酵时间10h.获得的酸乳产品pH较低.用MRS培养基、Elliker培养基、TYC培养基和SL培养基从藏灵菇中分离出乳球菌、乳杆菌、链球菌和明串珠菌.将优选的分离菌组合发酵鲜牛乳,产酸速度更快,黏度较高.
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出版日期: 2008-09-25
发布日期: 2017-12-01
期的出版日期: 2008-09-25
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2008, Vol. 34 
