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嗜酸乳杆菌泠冻干燥过程中保护剂的选择
引用本文:赵瑞香,李刚,于涛.嗜酸乳杆菌泠冻干燥过程中保护剂的选择[J].食品科学,2004,25(11):147-150.
作者姓名:赵瑞香  李刚  于涛
作者单位:河南科技学院食品学院,河南,新乡,453003
基金项目:河南省高校杰出科研人才创新工程项目
摘    要:采用不同保护剂组合,对嗜酸乳杆菌在冷冻干燥中存活率进行了测定。结果表明,保护剂对提高冻干过程中嗜酸乳杆菌的存活率具有明显效果,且组合不同保护剂协同累加效果不同,其中10%脱脂乳 10%乳糖La-1和La-2的存活率均为100%。

关 键 词:存活率  冷冻干燥  效果  嗜酸乳杆菌  保护剂  乳糖  测定  脱脂乳  干燥过程  协同
文章编号:1002-6630(2004)11-0147-04

The Selection of Cryoprotective Agents during Lyophilizing Lactobacillus acidophilus
ZHAO Rui-xiang,LI Gang,YU Tao.The Selection of Cryoprotective Agents during Lyophilizing Lactobacillus acidophilus[J].Food Science,2004,25(11):147-150.
Authors:ZHAO Rui-xiang  LI Gang  YU Tao
Abstract:The survival rate of Lactobacillus acidophilus during lyophilizing,using different combination of cryoprotectiveagents, was determined.The result indicated that the cryoprotective agents had obvious effect on increasing the survival rate ofLactobacillus acidophilus;that different combination had different synergistic accumlation;and that the survival rates of La-1 andLa-2 were 100% using the combination of 10% skim milk and 10% lactose.
Keywords:Lactobacillus acidophilus  lyophilization  cryoprotective agent
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