- 보존온도(保存溫度)에 따른 유산균발효음료내(乳酸菌醱酵飮料內)의 세균변화(細菌變化)
- ㆍ 저자명
- 노숙영,송희종,Rho. Sook-Nyung,Song. Hee-Jong
- ㆍ 간행물명
- 한국영양식량학회지
- ㆍ 권/호정보
- 1980년|9권 1호|pp.33-38 (6 pages)
- ㆍ 발행정보
- 한국식품영양과학회
- ㆍ 파일정보
- 정기간행물| PDF텍스트
- ㆍ 주제분야
- 기타
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This experiment was investigated for purpose of the clearfying the proper temperature and time needed to preserve the lactobacillus fermented products. The results obtained in this experiment were as follows; 1. The number of microorganisms in the lactobacillus fermented products were almost the same as the FAO value. 2. Microorganisms were stable at $4^{circ}C$ but unstable at $15^{circ}C$ and $25^{circ}C$ in the passing of the time. 3. The range of PH changed was from 3.5 to 4.0. 4. The turbidity of the products was more changeable in groups A, B and D than in groups C and E.