乳酸
干酪乳杆菌
植物乳杆菌
发酵
嗜酸乳杆菌
食品科学
细菌
乳酸菌
乳酸发酵
短乳杆菌
化学
益生菌
乳杆菌科
生物
遗传学
作者
Kyung Young Yoon,E. E. Woodams,Yong D. Hang
标识
DOI:10.1016/j.lwt.2004.04.008
摘要
Red beets were evaluated as a potential substrate for the production of probiotic beet juice by four species of lactic acid bacteria (Lactobacillus acidophilus, Lactobacillus casei, Lactobacillus delbrueckii, Lactobacillus plantarum). All the lactic cultures were found capable of rapidly utilizing beet juice for cell synthesis and lactic acid production. However, L. acidophilus and L. plantarum produced a greater amount of lactic acid than other cultures and reduced the pH of fermented beet juice from an initial value of 6.3 to below 4.5 after 48 h of fermentation at 30°C. Although the lactic cultures in fermented beet juice gradually lost their viability during cold storage, the viable cell counts of these lactic acid bacteria except for L. acidophilus in the fermented beet juice still remained at 106–108 CFU/ml after 4 weeks of cold storage at 4°C.
科研通智能强力驱动
Strongly Powered by AbleSci AI