書誌事項
- タイトル別名
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- Study on Sterilization Method of Whole Egg and Fermentation of Sterilized Whole Egg by Lactic Acid Bacteria
抄録
Sterilization method of liquid whole egg, growth and acid production of lactic acid bacteria in sterilized whole egg(SWE), and changes of some components of SWE during fermentation were studied.<BR>Complete sterilization of liquid whole egg was obtained by pasteurizing 2 or 3 times at 58°C for 30 min and holding at 37°C for 2 or 3hr between pasteurizations at initial bacterial level of 5.1× 104/ml or less.<BR>L. acidophilus L 54 (L 54), L. casei L 14 (L 14), Str. faecalis F 904 (F 904) and Str. faecalis F 706 (F 706) grew well in SWE. Acid production of L 14 and F 904 was accelerated in SWE supplemented with glucose, lactose or sucrose, and that of L 54 and F 706 was accelerated with glucose or lactose.<BR>During fermentation of SWE by resting cell of L 54, mainly lactic acid was produced and also a very little pyruvic acid, while about 90% of glucose was utilized after 16hr. After 10hr of fermentation, acetic acid was produced a little, but no other volatile fatty acids were found during 72hr of fermentation.
収録刊行物
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- 日本食品工業学会誌
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日本食品工業学会誌 24 (9), 472-478, 1977
社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681381164544
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- NII論文ID
- 130003788150
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- ISSN
- 00290394
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可