|本期目录/Table of Contents|

[1]顾悦,田建军,刘敏敏,等.酵母菌对乳酸菌发酵特性及信号分子AI-2活性的影响[J].生物加工过程,2019,17(03):316-323.[doi:10.3969/j.issn.1672-3678.2019.03.013]
 GU Yue,TIAN Jianjun,LIU Minmin,et al.Effect of yeast on fermentation characteristics and signal molecule AI-2 activity of lactic acid bacteria[J].Chinese Journal of Bioprocess Engineering,2019,17(03):316-323.[doi:10.3969/j.issn.1672-3678.2019.03.013]
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酵母菌对乳酸菌发酵特性及信号分子AI-2活性的影响()
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《生物加工过程》[ISSN:1672-3678/CN:32-1706/Q]

卷:
17
期数:
2019年03期
页码:
316-323
栏目:
出版日期:
2019-05-20

文章信息/Info

Title:
Effect of yeast on fermentation characteristics and signal molecule AI-2 activity of lactic acid bacteria
文章编号:
1672-3678(2019)03-0316-08
作者:
顾悦田建军刘敏敏李博张悦贺银凤
内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特 010018
Author(s):
GU YueTIAN JianjunLIU MinminLI BoZHANG YueHE Yinfeng
College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,China
关键词:
屎肠球菌8-3 酿酒酵母J8 共培养 发酵特性 信号分子AI-2
分类号:
TS201.3
DOI:
10.3969/j.issn.1672-3678.2019.03.013
文献标志码:
A
摘要:
以屎肠球菌8-3和酿酒酵母J8为实验对象,分析酿酒酵母J8对屎肠球菌8-3生长的影响,同时结合气相色谱、高效液相色谱和生物学方法等探究共培养对屎肠球菌8-3发酵特性及信号分子AI-2活性的影响。结果显示:酿酒酵母J8可以促进屎肠球菌8-3的生长,同时共培养可以提高发酵乳中游离氨基氮、苹果酸、酒石酸、柠檬酸和乙醛的含量,并提高乳酸、丙酸和异戊酸的生成速率,降低甲酸、戊酸和维生素的含量,但对乙酸、丁酸和丁二醛的影响较小; 同时,酿酒酵母J8对信号分子AI-2的活性呈极显著抑制作用。

参考文献/References:

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备注/Memo

备注/Memo:
收稿日期:2018-05-14修回日期:2019-03-18
基金项目:国家自然科学基金(31360396)
作者简介:顾悦(1990—),女,安徽阜阳人,博士研究生,研究方向:食品生物技术; 贺银凤(联系人),教授,E-mail:heyinf6468@163.com
引文格式:顾悦,田建军,刘敏敏,等.酵母菌对乳酸菌发酵特性及信号分子AI-2活性的影响[J].生物加工过程,2019,17(3):316-323.
GU Yue,TIAN Jianjun,LIU Minmin,et al.Effect of yeast on fermentation characteristics and signal molecule AI-2 activity of lactic acid bacteria[J].Chin J Bioprocess Eng,2019,17(3):316-323..
更新日期/Last Update: 2019-05-30