{"title":"山梨酸钾对酸奶培养物的影响","authors":"I. Y. Hamdan, D. D. Deane, J. E. Kunsman","doi":"10.4315/0022-2747-34.6.307","DOIUrl":null,"url":null,"abstract":"The effect of 0.05 and 0.10% potassium sorbate on acid and acetaldehyde production and growth of three commercial yogurt cultures was studied. Either amount of potassium sorbate retarded growth of both Lactobacillus bulgaricus and Streptococcus thermophilus strains in the commercial cultures and also decreased the rate of acid production of cultures incubated at 45 C. Acetaldehyde in these cultures decreased during storage and decreased more in samples containing potassium sorbate. In all trials 0.1% potassium sorbate had a greater effect than 0.05% on the above characteristics of the yogurt cultures.","PeriodicalId":16561,"journal":{"name":"Journal of milk and food technology","volume":"9 1","pages":"307-311"},"PeriodicalIF":0.0000,"publicationDate":"1971-02-18","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"16","resultStr":"{\"title\":\"Effect of potassium sorbate on yogurt cultures\",\"authors\":\"I. Y. Hamdan, D. D. Deane, J. E. Kunsman\",\"doi\":\"10.4315/0022-2747-34.6.307\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The effect of 0.05 and 0.10% potassium sorbate on acid and acetaldehyde production and growth of three commercial yogurt cultures was studied. Either amount of potassium sorbate retarded growth of both Lactobacillus bulgaricus and Streptococcus thermophilus strains in the commercial cultures and also decreased the rate of acid production of cultures incubated at 45 C. Acetaldehyde in these cultures decreased during storage and decreased more in samples containing potassium sorbate. In all trials 0.1% potassium sorbate had a greater effect than 0.05% on the above characteristics of the yogurt cultures.\",\"PeriodicalId\":16561,\"journal\":{\"name\":\"Journal of milk and food technology\",\"volume\":\"9 1\",\"pages\":\"307-311\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1971-02-18\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"16\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of milk and food technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4315/0022-2747-34.6.307\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of milk and food technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4315/0022-2747-34.6.307","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
The effect of 0.05 and 0.10% potassium sorbate on acid and acetaldehyde production and growth of three commercial yogurt cultures was studied. Either amount of potassium sorbate retarded growth of both Lactobacillus bulgaricus and Streptococcus thermophilus strains in the commercial cultures and also decreased the rate of acid production of cultures incubated at 45 C. Acetaldehyde in these cultures decreased during storage and decreased more in samples containing potassium sorbate. In all trials 0.1% potassium sorbate had a greater effect than 0.05% on the above characteristics of the yogurt cultures.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
