ScholarLens Back to search
2002•Zhongguo weishengtaixue zazhiRequires access

THE DERTERMINATIOU OF THE BIFIDOBACTERIUM CIND ACIDITY IN THE YOGURT OF BIFIDOBACTERIUM AND DOUBLE PROTEIN

Ji Liu

Open publisher page 0 citations

Abstract

objectives:The change of Determimafin the number of living lactis and Bifidobacterium and the change of pH value of yoghurt with Bifidobacterium and double protein before and after the fermentation as well as in the storing period.Method:Using improved MRS as medium to deterimine the number of bacteria and °T indicated acidity.Results:The number of Bifidobacterium was to 3 1×10 7CFU/ml,the number of lactis was to 4 1×10 8CFU/ml and descended with the extension of storing and obviously descended on 5～6 day.°T was65±5 and ascended with the extension of storing between 75～110 Conclusion:The Bifidobacterium Yoghurt accorded with the standard of GB2746 1999

About this research paper

What this paper is about

objectives:The change of Determimafin the number of living lactis and Bifidobacterium and the change of pH value of yoghurt with Bifidobacterium and double protein before and after the fermentation as well as in the storing period.Method:Using improved MRS as medium to deterimine the number of bacteria and °T indicated acidity.Results:The number of Bifidobacterium was to 3 1×10 7CFU/ml,the number of lactis was to 4 1×10 8CFU/ml and descended with the extension of storing and obviously descended on 5～6 day.°T was65±5 and ascended with the extension of storing between 75～110 Conclusion:The Bifidobacterium Yoghurt accorded with the standard of GB2746 1999

Why it matters

A significance statement is not available in the OpenAlex record.

Key contribution

A contribution statement is not available in the OpenAlex record.

Method / approach

Method details are not available in the OpenAlex metadata.

Main findings

Findings are not separately available in the OpenAlex metadata.

Limitations

Limitations are not available in the OpenAlex metadata.

Applications

Application details are not available in the OpenAlex metadata.

Available abstract

objectives:The change of Determimafin the number of living lactis and Bifidobacterium and the change of pH value of yoghurt with Bifidobacterium and double protein before and after the fermentation as well as in the storing period.Method:Using improved MRS as medium to deterimine the number of bacteria and °T indicated acidity.Results:The number of Bifidobacterium was to 3 1×10 7CFU/ml,the number of lactis was to 4 1×10 8CFU/ml and descended with the extension of storing and obviously descended on 5～6 day.°T was65±5 and ascended with the extension of storing between 75～110 Conclusion:The Bifidobacterium Yoghurt accorded with the standard of GB2746 1999

Key concepts: Bifidobacterium, Fermentation, Food science, Chemistry, Bacteria, Actinomycetaceae, Biology, Microbiology

Related papers

Related paper 1Related paper 2Related paper 3
Back to paper searchBrowse research topicsOriginal source
THE DERTERMINATIOU OF THE BIFIDOBACTERIUM CIND ACIDITY IN THE YOGURT OF BIFIDOBACTERIUM AND DOUBLE PROTEIN — Research Paper | ScholarLens