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Research Note: Starter Culture Activity in Refrigerated Fermented Soymilk

机译:研究记录:冷藏豆浆中的发酵剂活动

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The refrigerated shelf life of soymilk fermented with single cultures of lactobacillus fermentum, L. Casei, Stretpococcus salivarius subsp. Thermophilus, and Bifidobacterium longum was evaluated. During storage at 4 deg. C for 28 days, the stability of the microflora differed markedly among the starter cultures. After 28 days, the average numbers of S. salivarius subsp. Thermophilus decreased by two log cycles to 6.0×10~7 CFU/ml, whereas those of L. Casei increased gradually by more than Two log cycles to 4.6×10~9 CFU/ml.
机译:用发酵乳杆菌,干酪乳杆菌,唾液链球菌亚种的单一培养物发酵的豆浆的冷藏保质期。评价嗜热菌和长双歧杆菌。在4度存放期间。在28天的温度下,菌种的稳定性在发酵剂培养物中显着不同。 28天后,唾液链球菌亚种的平均数量。嗜热菌减少两个对数周期至6.0×10〜7 CFU / ml,而干酪乳杆菌的嗜热菌逐渐增加两个对数周期以上至4.6×10〜9 CFU / ml。

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