摘要
将嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌按3∶2∶1比例制备乳酸菌冻干发酵剂。比较不同温度冷应激处理对乳酸菌冻干存活率的影响,结果表明,20℃,处理4h时,冻干存活率为96.3%。选择发酵的固定化细胞制作条件:海藻酸钠2.25g/L、CaCl2 4.0g/L。包埋后乳酸菌冻干存活率为95.6%。
Freezing dried lactic acid bacteria culture was prepared by strains matching ratios of Streptococcus thermophils, Lactobacillus bulgaricus, Lactobacillus acidophilus are 3： 2：1. Effects of cold shock treatment with different temperatures on survival rate of freezing dried bacteria were stud-ied. The results show that survival rate of lactic acid bacteria after freeze drying was 96.3% under cold shock of 20℃, deal with 4h. The immobiliza-tion conditions for fermentation were as follows： sodium alginate 2.25g/L, CaCl2 4.0g/L, and the survival rate of lactic acid bacteria after embedding was 95.6%.
出处
《中国酿造》
CAS
2012年第6期74-76,共3页
China Brewing
基金
辽宁省教育厅创新团队项目(2009T013)
关键词
冷冻干燥
乳酸菌
冷应激
包埋
freeze-drying
lactic acid bacteria
cold shock
embedding
