电阻法测量纳豆菌微生态制剂共晶点及共熔点  

Research on Co-crystal Temperature and Co-crystal Temperature of Bacillus Natto Microecologics by Resistance Method

作　　者：曹峰 王俊凤 亓振 孙冬梅 

机构地区：[1]莱芜市产品质量监督检验所,山东莱芜271100 [2]滨州市产品质量监督检验所,山东滨州256600

出　　处：《山东食品发酵》2013年第2期30-32,共3页Shandong Food Ferment

摘　　要：本研究利用电阻法对纳豆菌微生态制剂真空冷冻干燥过程中的重要参数——共晶点及共熔点的测量进行了研究,并确定了纳豆菌微生态制剂(添加冻干保护剂后)的共晶点温度区域为-23℃～-26℃;共熔点温度区域为-20℃～-23℃。The major parameter-- co-crystal temperature and co-melting temperature of Bacillus natto microecologics were researched by measuring the change of resistance in this paper, the co-crystal temperature and co-melting temperature of Bacillus natto microecologics （after adding cryoprotectants） were determined： co-crystal temperature -23 ℃ -26 ℃; co-melting temperature -20℃ -23 ℃.

关 键 词：电阻法 纳豆菌微生态制剂 共晶点 共熔点 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]