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| Effect of Environmental Factors on the Acid-producing Abilty of Lactobacillus casei |
| LIU Cheng-jiang |
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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.
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2007, Vol. 21 
