| 玉米乳酸饮料发酵过程初探 |
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| 引用本文： | 郑敏, 杨本宏,.玉米乳酸饮料发酵过程初探[J].微生物学通报,2002,29(2):13-16. |
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| 作者姓名： | 郑敏 杨本宏 |
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| 作者单位： | 合肥联合大学生化系,合肥,230022 |
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| 摘 要： | 以玉米为原料进行乳酸发酵,对制备乳酸饮料的发酵过程中的动态变化作了初步分析探讨。结果显示:经过约39h的发酵,饮料中乳酸值可达2.1g/100mL,另含寡糖、氨基酸等多种营养保健成份,具可观的经济前景。对玉米乳酸饮料的生产工艺条件的进一步研究,具有一定的指导意义。
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| 关 键 词： | 玉米 乳酸饮料 发酵 乳酸菌 |
| 文章编号： | 0253-2654(2002)02-0013-04 |
| 修稿时间： | 2001年4月30日 |
STUDIES ON FERMENTATION OF CORN BEVERAGE BY LACTIC ACID BACTERIA |
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| ZHENG Min,YANG Ben-Hong.STUDIES ON FERMENTATION OF CORN BEVERAGE BY LACTIC ACID BACTERIA[J].Microbiology,2002,29(2):13-16. |
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| Authors: | ZHENG Min YANG Ben-Hong |
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| Abstract: | The processes of fermentation of corn powder by lactic acid bacteria was studied. The results indicated that, after 39 hours fermentation, the lactic acid content reached 2. 1g/100mL, and some nutrients as oligosc-chrides and amino acids were also produced. The result is of significance to the technological design of producing lactic acid beverage of corn. |
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| Keywords: | Com Lactic beverage Fermentation Actobacillus |
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