发酵中含氮类原料对保加利亚乳杆菌活菌数的影响

目的研究生产发酵过程中培养基含氮原料与发酵的相关性。方法实验通过对不同生产厂家三种原料进行理化指标检测，并通过正交试验，比较不同原料发酵后保加利亚乳杆菌发酵液活菌数。结果最佳条件为酪蛋白胨氨基氮含量高，酵母浸粉的炽灼残渣低，牛肉粉总氮含量高。结论经过相同原料不同生产厂家的配方发酵后的发酵液活菌数存在差异，其理化指标对发酵有一定影响。

Influence of the nitrogen-containing raw material on the living bacteria numbers of Lactobacillus bulgaricus during fermentation

Objective To study the correlation between the nitrogen-containing material in medium and fermentation during fermenting process.Method The physical properties of three kinds of raw material from different factories were detected.The living bacteria numbers of Lactobacillus bulgaricus in the fermenting solution produced with different raw materials were compared through the orthogonal tests.Result The optimal parameters was as follows: high amino nitrogen of casein peptone,low residue on ignition of yeast extract and high total nitrogen content of beef extract.The living bacteria numbers were detected after fermentation with the same raw material from different factories.Conclusion The fermentation process were influenced by the physical properties of the raw materials.