Abstract：This article studied the effection of environmental factors,GdL、GLC、quantity of inoculability and fermentation temperature,produces lactic acid to ability to Lactobacillus casei,finally indicated:When the GdL recruitment is 0.848647%,the GLC recruitment is 0.366162%,quantity of inoculability is 8.063693% and the fermentation temperature is 31.595266℃,Lactobacillus casei produces the sour quantity to be biggest and the pH value is 4.232400.
刘成江；李开雄. 环境因子对干酪乳杆菌产酸的影响[J]. 肉类研究, 2007, 21(11): 16-18.
LIU Cheng-jiang. Effect of Environmental Factors on the Acid-producing Abilty of Lactobacillus casei. Meat Research, 2007, 21(11): 16-18.
2007, Vol. 21 
