化学与生物工程
化學與生物工程
화학여생물공정
CHEMISTRY & BIOENGINEERING
2014年
6期
67-69
,共3页
乳酸菌%pH 值%山梨酸钾%苯甲酸钠%生长情况
乳痠菌%pH 值%山梨痠鉀%苯甲痠鈉%生長情況
유산균%pH 치%산리산갑%분갑산납%생장정황
Lactobacillus spp.%pH value%potassium sorbate%sodium benzoate%growth
乳酸菌是常见的益生菌和食源性酸败菌，为了研究它们对酸性条件、山梨酸钾、苯甲酸钠的耐受性，5株常见的乳酸菌被挑选出来，在不同 pH 值和防腐剂浓度下进行生长情况的监测和分析。结果表明，乳酸菌对于低 pH 值（＞3.0）和防腐剂（如苯甲酸钠浓度＜500×10-6）的耐受性均较强。
乳痠菌是常見的益生菌和食源性痠敗菌，為瞭研究它們對痠性條件、山梨痠鉀、苯甲痠鈉的耐受性，5株常見的乳痠菌被挑選齣來，在不同 pH 值和防腐劑濃度下進行生長情況的鑑測和分析。結果錶明，乳痠菌對于低 pH 值（＞3.0）和防腐劑（如苯甲痠鈉濃度＜500×10-6）的耐受性均較彊。
유산균시상견적익생균화식원성산패균，위료연구타문대산성조건、산리산갑、분갑산납적내수성，5주상견적유산균피도선출래，재불동 pH 치화방부제농도하진행생장정황적감측화분석。결과표명，유산균대우저 pH 치（＞3.0）화방부제（여분갑산납농도＜500×10-6）적내수성균교강。
Lactobacillus spp.are well known as probiotics and also spoilage microorganisms.In order to study their survivability under acidic condition with the addition of potassium sorbate and sodium benzoate,five species of Lactobacillus spp.were selected for this study.These species were inoculated at different pH values and different concentrations of preservative.The results showed that Lactobacillus spp.had strong tolerance to-ward low pH value(> 3.0)and the addition of common food preservatives(such as sodium benzoate< 500 × 10-6 ).
