摘要
对产乳糖酶的三株乳酸菌进行协同发酵制成抗乳糖不耐受添加剂,冻干的乳糖酶在4℃贮存三个月活性基本不变,确立抗乳糖不耐受添加剂乳酸菌添加浓度为107/L。
In this research the factors affecting the lactases production were investigated. The production method of a novel additive with lactose intolerance was introduced. The additive was produced by combinative fermentation of three lactic acid bacteria strains producing lactase and the frozen drieds lactase could be persevered for 3 months. It was confirmed that the optimum concentration of lactic acid bacteria added in additive with lactose intolerance was 10^7/L.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2007年第10期335-338,共4页
Food Science
关键词
乳糖不耐受
乳糖酶
乳酸菌
lactose intolerance
lactase
lactic acid bacteria
