冻干乳酸菌菌种增菌培养基的优化

Optimization of freeze-drying lactobacillus enhance culture

发酵剂是影响整个酸奶生产的关键因素之一,冷冻干燥乳酸菌发酵剂的使用简化了乳品企业的生产工艺,提高了企业产品质量,避免了因微生物力量不足而造成的菌种质量不佳等问题。确定的嗜热链球菌和保加利亚乳杆菌的增菌配方分别为:胰蛋白胨质量分数0.5％,葡萄糖质量分数1％,酵母粉质量分数0.7,鱼肉蛋白胨质量分数0.5％,乳糖质量分数1％,酵母粉质量分数0.3％;培养后菌数达到108mL-1。

Starter is the critical factor influencing the yoghourt producing. The use of the direct-vat set starter makes it simple to produce yoghourt, promotes the products quality and avoid the quality problem due to the shortage of microbial powerfulness. The components of the best culture of s. t and L. b is given below: tryptone 0. 5% , G 0. 5% , yeast extract powder 0. 7% , polypeptdn 0. 5% , lactose 1% , yeast extract powder 0. 3% , the number cultivated is up to 108 mL-1.