食品与发酵工业2009，Vol.35Issue(11)：189-192,4.
开菲尔发酵乳发酵参数变化趋势
The Change of Fermentation Parameters in Kefir
摘要
Abstract
This experiment studied the changes of pH, acidity, microbial counts and utilization of lactose during kefir fermentation. The results showed that pH of kefir was decreased sharply, and its value dropped to 4. 102 from 6. 798 and the acidity rose to 96.9°T from 16. 1°T after fermentation of 24 h. In addition, microbial counts were evaluated. The colony counts of lactococcus were higher than lactobacillus in the initial fermentation stage. At the end of fermentation, the colony counts of lactococcus, lactobacillus and yeast reached 1.6 × 10~7 CFU/mL, 7.7 × 10~7 CFU/mL, 1.1 × 10~5 CFU/mL respectively. The fermentation of kefir resulted that the content of lactose was decreased significantly, and its value declined to 1.90 mg/mL from 4.05 mg/mL in the fermentative period.关键词
开菲尔发酵乳/pH/酸度/微生物数/乳糖利用Key words
kefir/ pH/ acidity/ microbial counts/ utilization of lactose分类
轻工纺织引用本文复制引用
王晴,王宇,韩建荣,李智伟..开菲尔发酵乳发酵参数变化趋势[J].食品与发酵工业,2009,35(11):189-192,4.基金项目
山西省自然科学基金项目(2008012010-2) （2008012010-2）
