| hs-3、ws-3乳酸菌发酵剂冻干研究 |
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| 引用本文： | 孙金旭,朱会霞,魏淑珍,王敏,王倩,芦站根,郝利民.hs-3、ws-3乳酸菌发酵剂冻干研究[J].中国酿造,2007(11):9-11. |
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| 作者姓名： | 孙金旭 朱会霞 魏淑珍 王敏 王倩 芦站根 郝利民 |
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| 作者单位： | 1. 衡水学院,生命科学系,河北,衡水,05300
2. 中国人民解放军总后勤部,军需装备研究所,北京,100010 |
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| 基金项目： | 河北省衡水市科技局科研项目 |
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| 摘 要： | 通过研究冻干保护剂的冻干厚度、干燥时间与冻干发酵剂含水量的关系,确定hs-3、ws-3乳酸菌冷冻干燥时间为13h,冻干厚度为0.75cm。对不同复合冷冻保护剂进行筛选,确定10%胡萝卜汁 6%葡萄糖 1%琼脂 1%麦芽糊精 1%番茄汁为乳酸菌优良的冷冻复合保护剂。冻干混合菌种发酵剂经发酵活力检测性能优良。
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| 关 键 词： | 冻干 发酵剂 |
| 文章编号： | 2054-0571（2007）11-0009_03 |
| 修稿时间： | 2007-03-22 |
Study on freeze-drying technology of lactic acid bacteria hs-3 and ws-3 |
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| SUN Jin-xu,ZHU Hui-xia,WEI Shu-zhen,WANG Min,WANG qian,LU Zhan-gen,HAO Li-min.Study on freeze-drying technology of lactic acid bacteria hs-3 and ws-3[J].China Brewing,2007(11):9-11. |
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| Authors: | SUN Jin-xu ZHU Hui-xia WEI Shu-zhen WANG Min WANG qian LU Zhan-gen HAO Li-min |
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| Abstract: | According to the relationship in freeze-drying thickness,drying time and liquid water content of freeze-drying starters,the freeze-drying time for lactic acid bacteria(LAB)strain hs-3 and ws-3 was ensured as 13 h,and the freeze-drying thickness was 0.75 cm.By screening in different cryoprotectants,the superior compound cryoprotectant for LAB freeze-drying was proved to be a mixture of 10% carrot juice,6% glucose,1% Q,1% maltodextrin and 1% W.The results indicated that the mixed freeze-drying bacterial starter of hs-3 and ws-3 had good performance in fermentation by activity determination. |
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| Keywords: | hs-3 ws-3 |
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