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Study on Coagulation Properties of Different Lactic Acid Bacteria
Author(s): 
Pages: 143-147
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  乳酸菌发酵基质凝乳特性;
Abstract: 探讨了不同乳酸菌发酵不同乳基质时的凝乳特性,为开发混合乳制品及豆乳发酵制品提供理论依据.对8株乳酸菌作用于纯牛乳、混合乳及纯豆乳时的凝乳性能进行了研究;检测了凝乳的粘度、酸度、双乙酰、胞外多糖和pH4.6时的可溶性氮含量.结果表明,以不同基质作为发酵介质时,乳酸菌呈现不同的凝乳特性.
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