CARBOHYDRATE UTILIZATION AND GROWTH-KINETICS IN THE PRODUCTION OF YOGURT FROM SOYMILK .1. EXPERIMENTAL METHODS

被引：8

作者：

BUONO, MA

ERICKSON, LE

FUNG, DYC

JEON, IJ

机构：

[1] Durland Hall Kansas State University, Manhattan, Kansas

来源：

JOURNAL OF FOOD PROCESSING AND PRESERVATION | 1990年 / 14卷 / 02期

关键词：

D O I：

10.1111/j.1745-4549.1990.tb00835.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

ABSTRACT. Growth and sugar utilization of Lactobacillus bulgaricus and Streptococcus thermophilus were measured in soymilk. Total cell counts in the inoculum were made using the Breed smear. Correlations were developed between direct microscopic count and biomass dry weight for Lactobacillus bulgaricus and for Streptococcus thermophilus. A 1 g to 1 g ratio of the pure cultures was found to be superior to a 1:1 cell number ratio for the mixed culture inoculum. Carbohydrate substrate concentrations (sucrose and stachyose) were followed by high performance liquid chromatography. the methodologies for making these measurements on set cup style soymilk yogurts were developed and checked for precision in this study. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：135 / 153

页数：19

共 11 条

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