摘要
通过对肠膜明串珠菌菌种进行冷冻管、液体管和斜面试管等保藏方法的比较,结果表明:冻干菌种保藏方法最优,保存期可达24年以上;但必须先优化菌种,选择发酵收率高和稳定性好的菌株制备冻干菌种,以供工业生产所需。
In this paper, comparisons of Leuconostoc mesenteroides with three different method including freeze-drying preservation, slant preservation and liquid wax preservation method had been studied. Results showed that freeze-drying preservation was the best preservation method and its retention period reached more than 24 years, But must optimize strains to select high fermentational-yielding and higher stability strains at the same time of preparing of freeze-drying strains for industry production.
出处
《食品科技》
CAS
北大核心
2008年第6期224-226,共3页
Food Science and Technology
基金
国家科技基础条件平台建设项目(2005DKA21204)
关键词
保藏
肠膜明串珠菌
发酵收率
preservation
Leuconostoc mesenteroides
fermentation yield