保藏方法和期限对肠膜明串珠菌发酵收率的影响  

Effects on fermentation yields of Leuconostoc mesenteroides by preservation methods and times

作　　者：孙智敏[1] 王洁[1] 曾杨[1] 季彬[1] 张军[1] 祁宏山[1] 周剑平[1] 

机构地区：[1]甘肃省科学院生物研究所

出　　处：《食品科技》2008年第6期224-226,共3页Food Science and Technology

基　　金：国家科技基础条件平台建设项目(2005DKA21204)

摘　　要：通过对肠膜明串珠菌菌种进行冷冻管、液体管和斜面试管等保藏方法的比较,结果表明:冻干菌种保藏方法最优,保存期可达24年以上;但必须先优化菌种,选择发酵收率高和稳定性好的菌株制备冻干菌种,以供工业生产所需。In this paper, comparisons of Leuconostoc mesenteroides with three different method including freeze-drying preservation, slant preservation and liquid wax preservation method had been studied. Results showed that freeze-drying preservation was the best preservation method and its retention period reached more than 24 years, But must optimize strains to select high fermentational-yielding and higher stability strains at the same time of preparing of freeze-drying strains for industry production.

关 键 词：保藏 肠膜明串珠菌 发酵收率 

分 类 号：TS201.3[轻工技术与工程—食品科学]