頁籤選單縮合
題 名 | Bifidobacterium屬乳酸菌試製酸酪乳之研究(2)--酸酪乳之試製 |
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作 者 | 黃建榕; | 書刊名 | 畜產研究 |
卷 期 | 28:2 1995.06[民84.06] |
頁 次 | 頁117-124 |
分類號 | 473.75 |
關鍵詞 | 雙叉乳桿菌; 酸酪乳; 乳酸菌; Bifidobacterium; Yoghurt; Lactic acid bacteria; |
語 文 | 中文(Chinese) |
中文摘要 | 本試驗之目的在於利用上年度所篩選之B. longum CCRC 14605,配合其他乳酸菌株來試製酸酪乳,並探討其製造條件、風味及其理化性狀。結果顯示:混合菌□之各菌株最適生長溫度為40℃,且各組試樣之發酵時間(約達pH=4.6時)平均為6~7.5小時,酸度約0.68~0.7%。各組試樣之一般成分,乳酸菌數及雙叉乳桿菌數均符合CNS 3058之標準。試樣內之L(+)乳酸量在增加B. longum. S thermophilus及以lL. Acidophilus代替L. bulgraicus後,有顯著地改善。且各組試樣在長達8天之保存期中,雙叉乳桵菌數均維持在107 CFU/ml以上。在品評方面,除A、D二組間酸味有顯著差異外(P<0.05),各組間大致無顯著差異,但B、C二組在接受性方面較接近市售酸酪乳製品。 |
英文摘要 | The production of yoghurt by B. longum CCRC 14605 and other lactic acid bacteria was studied. The results showed that optimum growth temperature of mixed starter (A, B, C, and D) was 40℃, and fermentation time (pH=4.6) and acidity were 6~7.5 hours and 0.68~0.75%, respectively. Proximate compositions and viable counts of lactic acid bacteria and bifidobacteria corresponded to the standard of CNS 3058. The quantities of L (+) lactic acid in samples significantly increased with increase of B. longum and S. thermophilus added. Viable counts of bifidobacteria in samples were maintained beyond 107 CFU/ml during 8 days storage. Except A and D, others were not significantly different (P>0.05) in acidity; furthermore, B and C in acceptability more approached commercial fermented products. |
本系統中英文摘要資訊取自各篇刊載內容。