| 大米乳酸发酵饮料菌株的筛选 |
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| 引用本文： | 王禾,刘海霞,王金凤.大米乳酸发酵饮料菌株的筛选[J].哈尔滨商业大学学报(自然科学版),2000,16(1):16-20. |
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| 作者姓名： | 王禾 刘海霞 王金凤 |
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| 作者单位： | 黑龙江商学院食品工程系，黑龙江哈尔滨，150076 |
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| 摘 要： | 以糖化的大米为基质，对6株乳酸菌的发酵性能进行了测试，其中以嗜酸乳杆菌产酸最高，产酸速度最快。确定了嗜酸乳杆菌(La)、乳明串珠菌(L1)和两歧双歧杆菌(Bb)为最佳菌种组合，并通过scheffe＇三因子单形重心设计法，确定了最佳种间比，即La：L1：Bb=3：3：2。
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| 关 键 词： | 大米 乳酸菌 单形重心设计 |
| 文章编号： | 1004-1842(2000)01-0016-05 |
| 修稿时间： | 1999年12月28 |
The Selection of Stains of Rice Fermented by Lactic Acid Bacteria |
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| Wang He,Liu Hai-xia,Wang Jin-feng.The Selection of Stains of Rice Fermented by Lactic Acid Bacteria[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2000,16(1):16-20. |
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| Authors: | Wang He Liu Hai-xia Wang Jin-feng |
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| Abstract: | The fermentative nature of six strains of LAB is studied by using saccharified rice as substrate. In these strains, Lactobacillus acaiophilus (La) showed the highest lactic acid producing activity and was the primary fermentative species. The best mixed cultures is Lactobacillus acidophilus, Leuconostoc lactics (L1) and Bifidobacterium bifidum (Bb). We also affirmed the best proportion of strains by using schefe' simplex centroid design, it is La: L1: Bb=3:3:2. |
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| Keywords: | rice lactic acid bacteria simplex centroid design |
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