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[Method] 5 batches of yogurt were stored at 2 ℃,4 ℃,6 ℃ and room temperature 25 ℃,and the number and quality score of viable lactic acid bacteria were detected once every 1 day from 1st to 19th day,for a total of 10 times. Compare,analyze and score the results. [Result] 5 batches of yogurt were stored at different temperatures,and all showed the same characteristics：when the yogurt was stored at room temperature 25 ℃ for 5~7 days,the number and quality score of viable lactic acid bacteria increased,but the number and quality score of viable lactic acid bacteria decreased sharply with the passage of time. The number and quality score of viable lactic acid bacteria increased within 19 days of storage at 4 ℃,and remained at a high level. When stored at 2 ℃ and 6 ℃,the number and quality score of viable lactic acid bacteria in yogurt decreased. The results of each batch were consistent and effectively verified. [Conclusion] Storage of yogurt at 4 ℃ was conducive to the growth of lactic acid bacteria and maintained high quality,which is the best storage temperature., authors=LV Man, ZHANG Danqin^*, WAN Zhonghua, WANG Dan, LI Xiuying, WANG Lei, authorsList=LV Man, ZHANG Danqin, WAN Zhonghua, WANG Dan, LI Xiuying, WANG Lei, authorCompany=Mengniu Dairy（Jinhua） Co.,Ltd.,Jinhua Zhejiang 321000, correspAuthors=null, authorNote=null, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, pdf=null, pdfFileSize=null, pdfExtLink=null, richHtmlUrl=null, mobilePdfUrl=null, reviewReport=null, pdfFirstPage=null, abstractGraph=null, abstractGraphContent=null, abstractVideo=null, citation=null, cebUrl=null, magXmlContent=null, mapNumber=null, fund=null), CN=ArticleExt(id=1319613285746459395, articleId=1319613285436080898, tenantId=1146029695717560320, journalId=1296801528146919473, language=CN, title=不同贮存温度对酸乳中乳酸菌活菌数和品质的影响分析, columnId=1297134041350824622, journalTitle=中国乳业, columnName=乳品加工, runingTitle=null, highlight=null, articleAbstract=[目的] 研究不同贮存温度下,酸乳中乳酸菌活菌数和品质变化。[方法] 5 个批次酸乳各在2 ℃、4 ℃、6 ℃和室温25 ℃贮存,第1~19d内,每隔1 d进行1 次乳酸菌活菌数检测和品质评分,共10 次。比较、分析检测和评分结果。[结果] 5 个批次酸乳在不同温度下贮存,呈相同特征：室温25 ℃贮存5~7 d时,乳酸菌活菌数、品质评分提高,但随时间推移,乳酸菌活菌数、品质评分急剧下降。4 ℃贮存19 d内,乳酸菌活菌数增加、质量评分上升,保持较高水平。2 ℃、6 ℃贮存时,乳酸菌活菌数、品质评分下降。各批次结果一致,得到有效验证。[结论] 4 ℃贮存酸乳,有利于乳酸菌生长,保持较高品质,是最佳贮存温度。, authors=吕曼, 张丹琴^*, 万忠华, 王丹, 李秀莹, 王蕾, authorsList=吕曼, 张丹琴, 万忠华, 王丹, 李秀莹, 王蕾, authorCompany=蒙牛乳业（金华）有限公司,浙江金华 321000, correspAuthors=^*张丹琴（1986-）,女,安徽马鞍山人,本科,初级工程师,研究方向为食品质量与安全。, authorNote=吕 曼（1988-）,女,安徽宿州人,本科,初级工程师,研究方向为食品质量与安全;万忠华（1980-）,女,黑龙江伊春人,本科,中级工程师,研究方向为食品质量与安全;王 丹（1983-）,女,内蒙古呼和浩特人,本科,副高级工程师,研究方向为食品质量与安全;李秀莹（1994-）,女,内蒙古赤峰人,大专,研究方向为食品质量与安全;王 蕾（1997-）,女,吉林长春人,本科,研究方向为食品质量与安全。, correspAuthorsNote=null, copyrightStatement=null, copyrightOwner=null, extLink=null, articleAbsUrl=null, sourceXml=null, magXml=null, pdfUrl=null, 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