Selection of Lactic Acid Bacteria Stains for the Fermentation of Kidney Beans

被引：0
|
作者：
Li, Cili [1 ]
Han, Chunran [1 ]
机构：
[1] Harbin Univ Commerce, Coll Food Sci & Engn, Harbin 150076, Peoples R China
来源：
ENVIRONMENTAL BIOTECHNOLOGY AND MATERIALS ENGINEERING, PTS 1-3 | 2011年 / 183-185卷
关键词：
kidney bean; lactic acid bacteria; soybean milk;
D O I：
10.4028/www.scientific.net/AMR.183-185.1254
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
The fermentative nature of five lactic acid bacteria was studied by using saccharified kidney beans. The production of lactic acid of lactobacillus acidophilus (La) was the one with highest yield and quickest production rate. The optimal mixes cultures was Lactobacillus acidophilus (La), Lactobacillus plantarum (Lp) and Bifidobacterium bifidum (Bb). The optimum proportion of species was La:Lp:Bb= 2: 1: 1. Soybean milk can promote the growth of the lactic acid bacteria.
引用
收藏
页码：1254 / 1257
页数：4
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