摘要
采用不同保护剂组合,对嗜酸乳杆菌在冷冻干燥中存活率进行了测定。结果表明,保护剂对提高冻干过程中嗜酸乳杆菌的存活率具有明显效果,且组合不同保护剂协同累加效果不同,其中10%脱脂乳+10%乳糖La-1和La-2的存活率均为100%。
The survival rate of Lactobacillus acidophilus during lyophilizing,using different combination of cryoprotectiveagents, was determined.The result indicated that the cryoprotective agents had obvious effect on increasing the survival rate ofLactobacillus acidophilus;that different combination had different synergistic accumlation;and that the survival rates of La-1 andLa-2 were 100% using the combination of 10% skim milk and 10% lactose.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第11期147-150,共4页
Food Science
基金
河南省高校杰出科研人才创新工程项目
