| 豆乳的乳酸菌发酵研究 |
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| 引用本文： | 田萍. 豆乳的乳酸菌发酵研究[J]. 西安理工大学学报, 1995, 11(3): 235-237 |
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| 作者姓名： | 田萍 |
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| 作者单位： | 西安理工大学基础部 |
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| 摘 要： | 从发酵酸牛乳手工业生产菌株中筛选出菌种活力高，产酸能力强的两株乳酸菌：ＨＬｂ（保加利亚乳杆菌）和ＨＳｔ（嗜热乳酸链球菌）二者协同作用，使酸豆乳的生产周期较以往资料所报道的缩短３７．５％，酸度提高２０％。
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| 关 键 词： | 酸豆乳 乳酸菌 发酵 菌种分离 |
A Study on Lactic Acid Bacteria Fermentation of Soymilk |
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| Tian Ping. A Study on Lactic Acid Bacteria Fermentation of Soymilk[J]. Journal of Xi'an University of Technology, 1995, 11(3): 235-237 |
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| Authors: | Tian Ping |
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| Abstract: | Two kinds of lactic acid bacteria: Lactobacillus Bulgaricus(HLb) and Streptococasthermophilus (HSt) are isolated and proved to be the best strains for soy-yoghurt fermentation.It is shown that the production period can be cut by 37. 5% and the acidity can be increased by 20% as compared to existing information. |
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| Keywords: | soy--yoghurt lactic acid bacteria fermentation strain isolation |
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