乳酸菌增菌培养基筛选及干燥保护剂的研究  

Selection of enhancement culture and dried protectors on lactic acid bacteria

作　　者：武运[1] 任娟[1] 高蕾[1] 高英安[1] 杨静[1] 

机构地区：[1]新疆农业大学食品科学学院,新疆乌鲁木齐830052

出　　处：《食品工业科技》2009年第4期163-165,共3页Science and Technology of Food Industry

摘　　要：发酵剂是影响整个酸乳生产的关键因素之一,为了获取高效廉价的乳酸菌发酵剂,对促进乳酸菌生长的营养物质及干燥保护剂进行了研究,结果发现,每毫升发酵乳杆菌在液体培养基中的数量是1.85×109个·mL-1,经干燥后活菌数是3.15×108个·mL-1;发酵乳链球菌在液体培养基中的数量是1.47×109个·mL-1,经干燥后活菌数是1.25×108个·mL-1。Starter is the critical factor influencing the yoghourt producing.In order to get lactic acid bacteria starter with a large number of live cells,the study was carried out to determine the nutrition on enhancing growth of lactic acid bacteria and protectors.The result indicated that the density of Lactobaci/lus lactis fermented in the liquid culture could reach 1.85 × 10^9cfu/mL and in the dried protectors 3.15 × 10^8 cfu/mL, the density of lactic streptococci in the liquid protectors could reach 1.47 × 10^9cfu/mL and in the dried culture 1.25 × 10^8cfu/mL.

关 键 词：乳酸菌 增菌培养基 干燥保护剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]