维生素C二步发酵菌种的冷冻干燥研究  

Studies on Freeze Drying Preservation for Two-step Fermentation of Vitamin C Strains

作　　者：郝六平[1] 张雪荣[1] 薛娜[1] 蒋翠兰[1] 

机构地区：[1]河北化工医药职业技术学院,河北石家庄050026

出　　处：《安徽农业科学》2011年第31期19586-19587,共2页Journal of Anhui Agricultural Sciences

摘　　要：[目的]对维生素C二步发酵菌种的冷冻干燥技术进行优化。[方法]比较不同的添加剂、糖浓度、菌龄及冻干对菌存活力的影响。[结果]选择20%海藻糖作添加剂对稳定初期的混合菌进行冷冻干燥,菌的存活力最高。[结论]通过该研究得到了维生素C二步发酵菌种冷冻干燥的最优方法。[Objective] The study aimed to optimized the freeze-drying preservation for two-step fermentation of vitamin C strains.[Method] The influence of different additives,sugar concentration,bacteria age and freeze-dried to the survival rate of bacterial was analysised.[Result] The results show that the survival rate of bacterial was highest when additived 20% trehalose to freeze-dried the initial stabilization period batcterias.[Conclusion] The study gain the best method of the freeze-drying preservation for two-step fermentation of vitamin C strains.

关 键 词：维生素C 二步发酵 菌种保藏 冷冻干燥 影响因素 

分 类 号：S37[农业科学—农产品加工]