黑龙江八一农垦大学学报2011，Vol.23Issue(6)：56-59,63,5.
植物乳杆菌发酵对酸奶中胆固醇含量的影响
Effect of Lactobacillus Plantarumon Fermentation on Cholesterol Content in Yogurt
摘要
Abstract
In order to reduce the cholesterol content in yogurt,the effect of Lactobacillus Plantarum fermentation on cholesterol content in yogurt was studied by orthogonal experiment.The process parameter of yogurt fermentation participated with Lactobacillus Plantarum was also determined.The result showed that the cholesterol content in yogurt reduced from 0.298 mg·g-1 to 0.122 mg·g-1 under optimum condition that the fermentation temperature was 41 ℃,the fermentation time was 4 h,the inoculation quantity was 3%,and the lactobacilli rate was 1∶1∶2（Lactobacillus plantarum∶Streptococcus thermophilus∶Lactobacillus bulgaricus）.关键词
植物乳杆菌/酸奶/胆固醇Key words
Lactobacillus/yogurt/cholesterol分类
轻工纺织引用本文复制引用
刘妍妍,于长青,王瑞辉..植物乳杆菌发酵对酸奶中胆固醇含量的影响[J].黑龙江八一农垦大学学报,2011,23(6):56-59,63,5.基金项目
大庆市高新区创新基金 （）
