Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《CHINA DAIRY INDUSTRY》 1999-01
Add to Favorite Get Latest Update

Influence of Added Nutriment on Growth of Streptococcus Thermophilus and Lactobacillus Bulgaricus

Zhang Lanwei Liu Wei (Northeast Agricultural University) (Harbin Dairy Products Factory) (Heilongjiang Dairy Group Company)  
Adding beer, juice of tomato and CaCl 2 in the medium of Lactobacillus can effect growth of L.bulgaricus and S.thermophilus. In the result,adding beer 2.5%(v/v) can promote growth of mixed cultures of L.bulgaricus and S.thermophilus in full fat cow milk, and S.thermophilus in whey medium. Adding juice of tomato can promote growth of mix cultures of the two bacterium in whey medium, CaCl 2 can promote growth of mixed cultures of the two bacterium in BLC medium.
【CateGory Index】: TS252.1
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【References】
Chinese Journal Full-text Database 10 Hits
1 Wang Yu-jing;Zhao Fen-xian;Pan Xin-jie;Guo Jie;Huang Ai-xiang;College of Food Science and Technology,Yunnan Agricultural University;College of Pu-erh Tea,Yunnan Agricultural University;;Development on the Directed Vat Set Starters of Yogurt[J];食品工业;2017-04
2 XU Li-jun;Food Science and Engineering,Yangzhou University;;The Research Status of Yogurt Culture[J];中国果菜;2016-08
3 ZHANG Feng;Dept.of Chemistry and Chemical Engineering,Baoji University of Arts and Science,Shaanxi Key Laboratory of Phytochemistry;;Study on the direct-to-vat culture based on culture medium optimization and protective agent screening[J];化学工程师;2016-07
4 WANG Yuenan;School of Chemistry and Life Science,Anshan Normal University;;Research on the Enhance of Lactobacillus bulgaricus Enrichment Culture Medium[J];农产品加工;2016-09
5 SUN Xin,ZHU Qingjun,WANG Wenliang,CHEN Leilei,DU Fangling(Institute of Agro-Food Science and Technology of Shandong Academy of Agricultural Sciences,Ji'nan 250100,China);Key technology in preparation of the direct-Vat-Set cultures(DVS)[J];中国酿造;2011-10
6 GU Shao-bin,WU Ying,LI Ai-jiang,LI Rong-chun,JI Dan-yang,DENG Yan-qing,WANG Qiang (College of Food and Bioengineering,Henan University of Science & Technology,Luoyang 471003,China);Study on high cell density culture conditions of DVS yogurt starter cultures[J];食品工业科技;2009-11
7 Shao Xiuli,Wang Jiqing,Jian Guangyu(College of Horticulture,Henan Agricultural University,Zhengzhou 450002);Study on Characteristics of Yoghurt Fermentation Strains[J];中国农学通报;2009-18
8 Zhu Yibo~1 Wang Limei Luo Bing Sun Haiyan (Department of Bioteehnology and Food Engineering,Changshu Institute of Teehnology,Changsu 215500,China);The Study on Factors upon Freeze-drying Livability of Lactobacillus bulgaricus[J];食品与发酵工业;2008-06
9 HUO Po1,JIANG Jia-xin2,HUANG Guang-rong2,SHI Yue-feng1, YU Yuan-zhi1,ZHANG Yan-ping1,XUE Li1,LI Min1(1.School of Biology and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,China; 2.College of Life Sciences,China Jiliang University,Hangzhou 310018,China);Selection of the plant promotors for improving the fermentation properties of lactic acid bacteria[J];中国计量学院学报;2008-02
10 Gu Yuanyi1,Ou Jun1,Liang Jinzhong1,2 (1 Northeast Forestry University,Harbin of Heilongjiang 150040,P. R. China; 2 Harbin University of Commerce);Study on Promoting Growth Factors of Lactobacillus bulgaricus and Streptococcus thermophillus[J];乳业科学与技术;2008-03
【Citations】
Chinese Journal Full-text Database 1 Hits
1 (Department of Food Science of Agricultural College of Yangzhou University)Xie Jizhi; Gu Ruixia;Effects of Continuous Transfers of Mixed Yoghurt Culture on the Stability of Mother Culture[J];中国乳品工业;1995-01
【Co-citations】
Chinese Journal Full-text Database 9 Hits
1 LIU Guang-ping;Anhui Xiaoliu Food Co. Ltd.;;On Processing Technique Parameters of Strawberry Yogurt[J];安徽农业科学;2014-15
2 WEI Shu-zhen1,SUN Jin-xu1,ZHU Hui-xia1 and LI Chang-wen2 et al.(1.Department of Biology,Hengshui University,Hengshui,Hebei 053000;2.Agriculture University of Hebei,Baoding,Hebei 071001,China);The Fermentation Study of Streptococcus thermophilus hs-3 from The Hengshui Lake[J];酿酒科技;2006-02
3 ZHANG Ling-gai,REN Fa-zheng*,CHEN Shang-wu,QIN Wen(College of Food Science and Nutritional Engineering, China Agricultural University, Functional Dairy Laboratory ofEducation Ministry and Beijing, Beijing 100083, China);Growth Characteristics and Store Stability of Mesophilic Lactic Acid Bacteria Used for Quark Cheese Manufacture[J];食品科学;2005-07
4 WANG Wei1,YUAN Wei1,LI Shao-ying2(1.College of Food Science and Technology,Yunnan Agricultural University,Kunm ing 650201,China;2.College of Food Science and Technology,Inner Mongolia Agri cultural University,Huhhot 010018,China);Development of a new kind of yogurt starter[J];中国酿造;2004-07
5 QIU Jun,WANG Xiao xue,LI Lin,et al.School of Public Health,Harbin Medical University(Harbin 150001,China);Study on Effect of Bioactive Peptides on Delaying Aging[J];中国公共卫生;2002-03
6 XIE Ji-zhi, XU Hua-fang(Agricultural College of Yangzhou University,Yangzhou 225009, China);Effect of delvocid inhibiter to yoghurt shelf-life[J];中国乳品工业;2001-05
7 Pang Fudong Damin Food (Zhangzhou) Co., Ltd.\ Zhangzhou\ 363000;Study on the production technology for instant yoghurt[J];饮料工业;1999-06
8 Zhang Lanwei Liu Wei (Northeast Agricultural University) (Harbin Dairy Products Factory) (Heilongjiang Dairy Group Company);Influence of Added Nutriment on Growth of Streptococcus Thermophilus and Lactobacillus Bulgaricus[J];中国乳品工业;1999-01
9 Zhang Lanwei She Meiyan Zhang Xiaoguang;Influence of pH, Temperature and Contanue Inoculum on Mixed Cultures of Streptococcus Thermophilus CH9-9 and Lactobacillus Bulgaricus CH9-3[J];食品与机械;1996-05
【Co-references】
Chinese Journal Full-text Database 10 Hits
1 JIAO Jing-kai;LIU Zhen-min;MO Bei-hong;State Key Laboratory of Dairy Biotechnology,Dairy Research Institute,Bright Dairy & Food Co.,Ltd.;;An overview about the genetics of dairy lactic-acid bacteria[J];食品与发酵工业;2014-01
2 CHEN He-jia;MU Guang-qing;School of Food Engineering,Dalian Polytechnic University;;Research of the Cryoprotectant for Composited Lactobacillus[J];食品研究与开发;2013-18
3 SUN Mei-ling,LUO Jing-ming,ZENG Fan-rong,LIU Guo-ku (Dep.of Bioengineering,Zhixing College,Hubei University,Wuhan,Hubei 430011,China);Application of Lactic Acid Bacteria in Fermented Products[J];农产品加工(学刊);2013-09
4 DAI Yuanchen,HOU Hongman,ZHANG Gongliang(School of Food Science and Technology,Dalian Polytechnic University,Dalian 116034,China);Enrichment medium design and growth kinetics research of Lactobacillus bulgaricus[J];大连工业大学学报;2013-04
5 WANG Wei-hong,DU Xiao-hua,ZHANG Jia-chao,YU Jie,LIU Wen-jun,SUN Tian-song,ZHANG He-ping(Key Laboratory of Dairy Biotechnology and Engineering,Ministry of Education,Inner Mongolia Agricultural University,Huhhot 010018,China);Isolation and Identification of LAB from Naturally Fermented Congee in Ordos Area of Inner Mongolia[J];食品与生物技术学报;2010-02
6 LI Wei-an,ZHANG Lei,HE Shu-yan,YUAN Yong-jun,ZHOU Bin,HUANG Yue-dan,LOU Hua-fang,YANG Hua (College of Biological & Environmental Science,Zhejiang Wanli University,Ningbo 315100,China);Screening of Strains Preparing for Direct Vat Set and Studies of Their Fermented Characteristics[J];畜牧与饲料科学;2009-09
7 Sui Xin1,2 Ren Fazheng1 Lu Yanwen3 Chen Lijun2(1.College of Food Science and Nutritional Engineering,China Agricultural University,Beijing 100083,China2.Technology Centre,Beijing Sanyuan Foods Co.,Ltd.,Beijing 100085,China3.Chinese Academy of Agricultural Mechanization Sciences,Beijing 100083,China);Parameters Optimization and Properties for Lactobacillus helveticus by Heat-shock Treatment[J];农业机械学报;2009-08
8 WANG Shi-qiang,HE Wei-jie(Life and Environment Acodemy of Sciences,Huangshan University,Huangshan 245041,China);Effect of phosphate buffer salt on the hyperplasy fermentation course of yogurt[J];食品工业科技;2009-06
9 LUO Ling-quan(WuHan institute of Technical center of Bright Dairy and Food Co., Ltd., WuHan 430040, China);Preliminary Research on Effect of DVS Yoghurt Starters on EPS Production[J];现代食品科技;2008-09
10 Gu Yuanyi1,Ou Jun1,Liang Jinzhong1,2 (1 Northeast Forestry University,Harbin of Heilongjiang 150040,P. R. China; 2 Harbin University of Commerce);Study on Promoting Growth Factors of Lactobacillus bulgaricus and Streptococcus thermophillus[J];乳业科学与技术;2008-03
【Secondary References】
Chinese Journal Full-text Database 10 Hits
1 WANG Kaili;ZHU Yingchun;LI Xiuming;MA Lizhen;College of Food Science and Engineering, Shanxi Agricultural University;Tianjin Engineering and Technology Research Center of Agricultural Products Processing, College of Food Engineering and Biotechnology,Tianjin Agricultural University;;Effect of Fruit and Vegetable Pulp Mixtures on Quality Characteristics during Processing of Fermented Sausage[J];肉类研究;2017-09
2 CHEN Cen;HAN Yanli;CAO Zheng;TONG Bin;FAN Jinshan;ZHOU Xue;Department of Bioengineering,Jiangsu Polytechnic College of Agriculture and Forestry;;Comparison of the fermentation characteristics of different directed vat set starters[J];中国酿造;2017-01
3 WANG Yuenan;School of Chemistry and Life Science,Anshan Normal University;;Research on the Enhance of Lactobacillus bulgaricus Enrichment Culture Medium[J];农产品加工;2016-09
4 ZHAO Jing;LIANG Jin-zhong;Key Laboratory of Food Science and Engineering,School of Food Engineering,Harbin University of Commerce;;Optimization of cryoprotectants production process for direct vat set Lactobacillus plantarum with high- yield of γ- amino butyric acid[J];食品工业科技;2015-09
5 YAN Qiao-li;DENG Fu-ming;CHEN Wei-jun;ZHAO Song-lin;College of Food, Hainan University;Coconut Research Institute, Chinese Acodemy of Tropical Agricultural/National Engineering Research Center for Tropical Crops;;Research on screening of freeze-dried protectants for DVS Gluconacetobacter xylinum[J];广东农业科学;2014-18
6 Mairemunisha Wufuer;HUA Shi;Jiana;ZENG Ze-min;WANG Zhi-qin;Xinjiang Bazhou Animal Disease Control and Diagnosis Center;Office of Dairy Industry of Xinjiang Uygur Autonomous Region;College of Animal Medicine,Xinjiang Agricultural University;;Analysis of the Affecting Factors of Thermophilic Streptococcus on Residual Antibiotics in Milk Detection[J];新疆农业科学;2014-09
7 WANG Xue-liang;HAN Xue;WANG Hai-juan;JING Xue-ping;LIU Cai-yun;ZHOU Yan;Food Science and Engineering College of Harbin Institute of Technology;Du Pont Nutrition Food Ingredients Co.;;Studying progress of lactobacillus' s responses in a variety of stress[J];食品工业科技;2015-06
8 LIU Li-sha;TAO Guo-qin;GUO Hong;Lü Xiao-lian;JIA Jian-hui;PENG Yi-jiao;Beijing Food Research Institute;Beijing Academy of Food Sciences;Beijing Er Shang Group Co. Ltd.;;Optimization of Culture Medium for Streptococcus sojalactis SY1.1 Using Response Surface Methodology[J];食品科学;2014-11
9 Lin Hai-jun;Wang Xue-qin;Li Dan-feng;Mu Ying-jie;Yang Li-jie;Huo Gui-cheng;Northeast Agriculture UniversityKey Laboratory of Dairy Science,Ministry of Education;Northeast Agriculture University,Key Laboratory of Dairy Science,Ministry of Education;;Optimization of High Cell Density Culture Conditions of DVS Yogurt Starter Cultures[J];食品工业;2014-04
10 QIU Wen-wen;CHEN Cun-she;GAO Si-si;DONG Li-yan;Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients,Beijing Key Laboratory of Flavor Chemistry,Beijing Technology & Business University;;Optimization of cryoprotectants for preparation of Directed-Vat-Set Propionibacterium freudenreichii starter cultures[J];食品与发酵工业;2013-09
【Secondary Citations】
Chinese Journal Full-text Database 4 Hits
1 Ma Gang;Research on Comprehensive Factors Affecting Starter of Yoghurt[J];中国乳品工业;1993-04
2 Xie Jizhi;Study on Improving Viscosity of Stirring Yoghurt.[J];中国乳品工业;1991-01
3 Xie Jizhi Gu Rulxia(Dept. of Food Science, Jiangsu Agric. Coll.);ANALYSIS AND COMPARISON OF PRIMARY NUTRITIONAL AND FLAVOUR COMPOUNDS IN YOGHURT[J];江苏农学院学报;1990-04
4 Xie Jizhi Cheng Ling Liang Weitao Wang Jie(Department of Food Technology, Jiangsu Agricultural College, Yangzhou);The Effect of Some Factors on the Quality of Yoghurt[J];食品与发酵工业;1988-02
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved