浓缩乳酸菌发酵剂冷冻干燥介质的选择  

The Selection of Freeze-dried Medium for Concentrated Lactic Acid Bacteria Starter Culture

作　　者：乔发东[1] 南庆贤[1] 兰风英 

机构地区：[1]中国农业大学

出　　处：《中国乳品工业》1998年第4期13-15,共3页China Dairy Industry

摘　　要：试验采用冷冻乳酸菌悬浮液的方法选择出理想的冷冻介质，其组成为：脱脂乳、蔗糖、麦芽糖、蛋白胨、酵母浸出物、Ｖｃ、甘油和谷氨酸钠。保加利亚乳杆菌和嗜热链球菌分别悬浮在该介质中进行冷冻干燥（４Ｐａ，－３５℃，２８ｈ），其冷冻干燥存活率分别是７０．４％和８９．７％，明显抑制了冷冻干燥过程对乳酸菌造成的损伤作用。The cryogenic mediums consisting of skimmed milk, sucrose,maltose, peptone, yeast extract, Vc, glucerine and sodium glutamate were determined by freezing suspension of lactic acid bacteria.Lactobacillus bulgaricus and streptococcus thermophillus suspended in the cryogenic medium were Lyophilized at 4Pa, -35℃for 28 hours and their lyophilizing Survival rates were 70.4% and 89.7% respectively. The loss of lactic acid bacteria by lyophilization was obviously decreased by using these cryogenic mediums.

关 键 词：乳酸菌 发酵剂 冷冻干燥介质 干燥制品 

分 类 号：TS202[轻工技术与工程—食品科学] TQ920.1[轻工技术与工程—食品科学与工程]