[1]王豪,徐致远,刘振民,等.不同发酵温度对开菲尔产氨基酸及理化性质的影响[J].江苏农业科学,2014,42(09):236-239.
　Wang Hao,et al.Effects of different fermentation temperatures on amino acid production and physicochemical properties of kefir[J].Jiangsu Agricultural Sciences,2014,42(09):236-239.
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不同发酵温度对开菲尔产氨基酸及理化性质的影响()

《江苏农业科学》[ISSN:1002-1302/CN:32-1214/S]

卷:
第42卷
期数:
2014年09期
页码:
236-239
栏目:
贮藏与加工
出版日期:
2014-09-25

文章信息/Info

Title:
Effects of different fermentation temperatures on amino acid production and physicochemical properties of kefir
作者:
王豪1;  徐致远1;  刘振民1;  章慧2
1.乳业生物技术国家重点实验室/光明乳业股份有限公司研究院，上海 200436； 2.上海德诺产品检测有限公司，上海 200436
Author(s):
Wang Hao; et al
关键词:
开菲尔; 氨基酸; 发酵温度; 活菌数; 乳酸
Keywords:
-
分类号:
TS252.42
DOI:
-
文献标志码:
A
摘要:
开菲尔中除含有多种益生菌外，在发酵过程中还可代谢产生多种功能性物质。试验研究了开菲尔在不同发酵温度下游离氨基酸变化、活性益生菌增殖及对乳酸合成水平的影响，结果表明，30 ℃发酵至终点，pH值为4.60，开菲尔中游离氨基酸水平高达576.2 mg/kg，活菌数达1.6×1011 CFU/g，乳酸合成量为8.0 g/L，表现出极好的功能性成分产生水平、菌体细胞生长活性和酸化能力。
Abstract:
-

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期：2013-11-21
基金项目：“十二五”国家科技支撑计划(编号：2012BAD28B07、2013BAD18B01)。
作者简介：王豪(1984—)，男，上海人，硕士，工程师，主要从事乳品生物技术研究。E-mail：wanghao840818@126.com。
更新日期/Last Update: 2014-09-25