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两种预处理方法对冷藏期乳酸菌存活率的影响 被引量：7

Effects for Lactobacillus Survival Rates by Two Pretreatments during Freeze-drying
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摘要 冻干过程中的冷冻阶段会对乳酸菌细胞膜造成一定的损伤。本试验采用两种预处理方法,来改善其在冷冻阶段的状况,通过试验发现两种方法均有效地提高存活率。这为以后提高乳酸菌冻干后存活率的研究提供一个新思路。 During freeze-drying phase Lactobacillus cell membrane could be damaged due to protein change. In this study two pretreatment methods were used to improve survival status during freeze drying. The results afford a new idea to improve the survival rates of Lactoloacillus during freeze-drying.
作者 李春 张兰威
机构地区 东北农业大学食品学院 哈尔滨工业大学食品科学与遗传工程研究院
出处 《食品科学》 EI CAS CSCD 北大核心 2006年第6期76-78,共3页 Food Science
关键词 乳酸菌 存活率 预处理方法 Lactobacillus survival rates pretreatment methods
分类号 TS201.3 [轻工技术与工程—食品科学]
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参考文献9

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食品科学
2006年 第6期

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