乳酸菌和臭豆腐品质特性的相关性研究.pdfVIP

20 10 10 CHINA CONDIMENT 35 徐寅, 陈霞, 顾瑞霞* ( , 225 127) : 对采集的8 个不同地区的臭豆腐样品中的乳酸菌与臭豆腐品质特性的相关性研究表明, 臭豆腐中 6 4 总乳酸菌数量 于2. 9 10 ~ 6. 8 10 cfu/ g 之间, 不同样品总酸含量 于0. 6% ~ 1. 2% 之间, 总乳酸 菌数与样品总酸呈正相关, 氨基酸态氮含量差异较大, 于0. 1% ~ 0. 8% 之间, 与总乳酸菌数有 一定的 相关性 : 臭豆腐; 乳酸菌; 特性; 研究 : T S201. 3 : B : 1000- 9973( 2010) 10- 0067 - 03 The correlation study onlactic acid bacteria and quality characteristics of stinky tofu * X U Y n , CH EN X a, GU Rux a ( Co lleg e of F ood Sc ence and T echnolog y, Y angzho u Un vers t y, Y ang zhou 225127, Ch na) Abstract: T he co rrelat on betw een lact c ac d bact er a ( LA B) and qual ty character st cs o f 8 d ff erent st nky t of u samples w as st ud ed n t h s paper . T he result show ed that the number of L A B n st nky to 4 6 f u w as bet w een 6. 8 10 and 2 . 9 10 cf u/ g, . T hro ug h the det erm nat on of t ot al ac d and am no n t ro gen n st nky t of u samples , t show ed t hat t he t ot al ac d w as bet w een 0. 6% ~ 1. 2% and t he t ot al a m no n tro gen w as bet w een 0. 1% ~ 0 . 8% . T he to tal count of LA B n st nky t ofu w as pos t vely co rre lat ed w t h t he t ot al ac d, and had cert a n cor relat on w t h t he to tal am no n tro gen. Keywords: st nky t ofu ; lact c ac d bact er a; char act er st cs; r esearch , pH , , , [ 2] ,