| 酸乳中乳酸细菌的分离及酸乳制作工艺的探讨 |
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| 引用本文： | 潘继红,吕正兵,夏颖,唐涓森,郜尽. 酸乳中乳酸细菌的分离及酸乳制作工艺的探讨[J]. 安徽师范大学学报(自然科学版), 2000, 28(1): 67-68 |
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| 作者姓名： | 潘继红 吕正兵 夏颖 唐涓森 郜尽 |
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| 作者单位： | 安徽师范大学生物系,安徽,芜湖241000 |
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| 摘 要： | 叙述了从市售酸乳中分离获得乳酸杆菌和乳链球菌的实验过程以及用分离获得的乳酸杆菌、乳链球菌来制作酸乳的生产工艺 ,并将试制的不同浓度的酸乳进行了营养检测 .
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| 关 键 词： | 酸乳 乳酸杆菌 酸乳 乳酸细菌 分离 生产工艺 |
PROBE ON THE ISOLATION OF LACTOBACILLACEAE FROM YOGRT AND THE TECHNOLOGY OF MAKING YOGURT |
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| PAN Ji-hong,LU Zheng-bin,XIA Ying,TAN Juan-sen,GAO Jin. PROBE ON THE ISOLATION OF LACTOBACILLACEAE FROM YOGRT AND THE TECHNOLOGY OF MAKING YOGURT[J]. Journal of Anhui Normal University(Natural Science Edition), 2000, 28(1): 67-68 |
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| Authors: | PAN Ji-hong LU Zheng-bin XIA Ying TAN Juan-sen GAO Jin |
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| Abstract: | This paper expounded the process of isolating Lactobacillus and Sereptococeus Lactis from yogurt bought from market. It also expounded the technology of applying the yogurt or the isolated Lactobacillus and Sereptococeus Lactis to the making of yogurt and examing the nutrients of the trial produced yogurt in different concentration. |
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| Keywords: | yogurt Lactobacillaceae the making of yogurt |
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