摘要
乳酸菌细胞在冻干过程中要受冷冻和干燥两种因素的作用,采取适宜的保护措施,在很大程度上可减轻或避免冷冻干燥对细胞带来的损伤。本文对乳酸菌冻干保护剂及保护作用的机理进行了阐述。
Lactic acid bacteria were intensely affected by freezing and drying when being lyophilized. Damages was strongly alleviated and avoided by suitable protective measures when cell underwent freeze-drying. Protective material and fixed material played a fairly role in protecting. This thesis discussed Lactic acid bacteria freeze-drying protective material and the protective mechanism.
出处
《现代食品科技》
EI
CAS
2005年第1期147-149,153,共4页
Modern Food Science and Technology
关键词
乳酸菌
冻干
保护剂
保护机理
Lactic acid bacteria
Freeze-drying
Cryoprotector
Protective mechanism