EFFECT OF TOMATO JUICE ADDITION ON THE GROWTH AND ACTIVITY OF LACTOBACILLUS-ACIDOPHILUS

被引：22

作者：

BABU, V

MITAL, BK

GARG, SK

机构：

[1] GOVIND BALLABH PANT UNIV AGR & TECHNOL,DEPT FOOD SCI & TECHNOL,PANTNAGAR 263145,UTTAR PRADESH,INDIA

[2] GOVIND BALLABH PANT UNIV AGR & TECHNOL,DEPT MICROBIOL,PANTNAGAR 263145,UTTAR PRADESH,INDIA

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1992年 / 17卷 / 01期

关键词：

LACTOBACILLUS-ACIDOPHILUS; TOMATO JUICE;

D O I：

10.1016/0168-1605(92)90020-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Addition of tomato juice to skimmed milk stimulated the growth of Lactobacillus acidophilus. It resulted in higher viable counts, shorter generation time and improved sugar utilization with more acid produced and lower pH for the strains tested. Varying results were obtained for the five strains examined.

引用

页码：67 / 70

页数：4

共 13 条

[1]

Agrawal V., 1986, Asian Journal of Dairy Research, V5, P33

[2]

AHMED B, 1990, J FOOD SCI TECH MYS, V27, P228

[3]

[Anonymous], 1986, HDB ANAL QUALITY CON

[4]

[Anonymous], 1975, OFFICIAL METHODS ANA