摘要
研究了以11%脱脂乳为液体培养基进行培养时,离心力、离心时间和离心温度对乳酸菌在离心过程中损失率、存活率的影响。结果表明:延长离心时间,离心损失率和离心存活率均逐渐降低;在同一离心时间条件下,增大离心力,离心损失率和离心存活率均显著降低(p>0.01);在11%脱脂乳液体培养基中培养的保加利亚乳杆菌、嗜热链球菌,其最适离心条件为:5000r/min离心10min,离心温度为20℃,此时乳酸菌的离心存活率为94.32%。
The paper studied that the effects of centrifuging force and time on the lose and survival rates of lactic acid bacteria in liquid medium constitutants with 11% skimmed milk in the course of centrifugation. The result indicated that once when centrifugation time was increased, the number of centrifugation lost rate and the survival rate of lactic acid bacteria decreased markedly（p〉0.01）. The optimum conditions for lactobacillus blugaricus and streptococcus thermophillus cultured in 11% sikmmed milk were 5000 r/min for 10 min. In this case, the highest survival rate of living cells was 94.19%.
出处
《食品科技》
CAS
北大核心
2008年第11期40-43,共4页
Food Science and Technology
关键词
乳酸菌
离心存活率
离心损失率
离心条件
lactic acid bacteria
centrifugation survival rate
centrifugation lost rate
centrifugation condition
