直投式酸奶发酵剂菌体浓缩的研究

阐述了在直投式发酵剂的制备过程中对菌体浓缩过程的研究,分别讨论了离心浓缩和真空冷冻浓缩过程的最佳条件,最终确定离心浓缩时发酵液pH控制在7.5左右,离心速度控制在10000r/min;真空冷冻浓缩过程中,主要的控制因素为12%脱脂奶基础上添加蔗糖、甘油、DMSO、β-甘油磷酸钠等抗冻保护剂。

In the production of DVS cultures and the period of bacteria concentration, the optimal conditions of concentration by centrifugation and vacuum freezedrying was studied. The optimal conditions were pH 7.5, centrifugal rate 10000r/min, and the cryoprotectants was 12% nonfat milk, sucrose, glycerol,DMSO and β-sodium glycero-phosphate.