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Screen and Lactic Acid Production Characteristic of Lactobacillus from Malt
Author(s): 
Pages: 32-36
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  麦芽乳酸菌筛选产酸特性;
Abstract: 从多种大麦、商品麦芽和绿麦芽表面筛选出96株乳杆菌,最终筛选得到1株菌被鉴定为发酵乳杆菌.对其在麦汁中的产酸性能进行了初步研究,发酵温度为48℃,12 h产酸能达到0.48%.该菌培养液在50%分割剩余量下,14 h能恢复到分割前的酸度;在90%分割剩余量下,6 h能达到起始酸度.
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