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- W2387795614 abstract "Taming lactobacillus is conducive to its better adjustment in soymilk.We aimed at producing soya-yogurt by using soybean as original material and lactobacillus as starter.Different taming methods were used in the thesis such as increasing the concerntration of soya-bean milk,subculturing and adding the enzymatic hydrolysates of soy peptide.Through a series of indicators,such as,absorbance titration acidity,pH,meilan reduction bleaching time and viscosity,the effects of three methods on the growth and acid production of lactobacillus were compared.The results showed that the three methods had great promotion effect on the growth of lactobacillus in soya-yogurt,and the effect of adding the enzymatic hydrolysates soy peptide showed most significant.The acidity after taming reached to 70°T and Meilan reduction bleaching time was shorten from more than 200min to 40min." @default.
- W2387795614 created "2016-06-24" @default.
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- W2387795614 date "2012-01-01" @default.
- W2387795614 modified "2023-09-24" @default.
- W2387795614 title "Study on taming of the starter in soya-yogurt production" @default.
- W2387795614 hasPublicationYear "2012" @default.
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