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《Food Science》 2001-10
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Effect of Cholrella Growth Factor on Leavening of Beer and Lactic Acid Products

Han Shiqun et al.  
Both extraction methods of Chlorella cell active substance(Chlorella Groth Factor,CGF)and the effect of CGF physiological activities on microorganisms were studied in this paper.Results showed that the productivities of CGF obtained from five extract methods were 10.6%,18.2%,21.5%,26.6% and 28.4%,respectively.The amount of Saccharomycete and that of Lactobacillus in treatment with addition of 1.0% CGF derived from the fourth extraction method after 24h were 14.98 and 2.2 times respedively to that of control treatment.CGF could not only increase cell fission and growth of Saccharomycete and Lactobacillus and CO2 volume evolved from beer,but also adjust the ratio of Lactobacillus bulgaricus to Streptococcus thermophilus. CGF could also prolong the preserve period of lactic acid products.Meanwhile it could improve nutrition and quality of the products.
【CateGory Index】: TS201.3
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