| 纳豆菌微生态制剂加工中两种干燥方法的比较 |
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| 引用本文： | 王发祥,王青云,钟青萍,夏立秋. 纳豆菌微生态制剂加工中两种干燥方法的比较[J]. 食品科学, 2006, 27(11): 294-296 |
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| 作者姓名： | 王发祥 王青云 钟青萍 夏立秋 |
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| 作者单位： | 湖南师范大学生命科学学院； 中南林业科技大学生命科学与技术学院； 华南农业大学食品学院 |
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| 摘 要： | 本文比较了加工纳豆菌微生态制剂过程中真空冷冻干燥和喷雾干燥两种工艺对制剂活菌数、纳豆激酶活力及纳豆菌存活率的影响,结果表明:两种干燥方法下制剂最高活菌数分别可达1.21×109CFU/g和0.96×109CFU/g,最高存活率分别为84.71%和67.49%,最高酶活力分别为11516.58IU/g和7203.96IU/g。
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| 关 键 词： | 纳豆菌 纳豆激酶 微生态制剂 喷雾干燥 真空冷冻干燥 |
| 文章编号： | 1002-6630（2006）11-0294-03 |
| 收稿时间： | 2005-10-28 |
| 修稿时间： | 2005-10-28 |
Comparison of Two Kinds of Drying Methods for Processing Microecological Agent of Bacillus Subtilis var. Natto |
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| WANG Fa-xiang,WANG Qing-yun,ZHONG Qing-ping,XIA Li-qiu. Comparison of Two Kinds of Drying Methods for Processing Microecological Agent of Bacillus Subtilis var. Natto[J]. Food Science, 2006, 27(11): 294-296 |
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| Authors: | WANG Fa-xiang WANG Qing-yun ZHONG Qing-ping XIA Li-qiu |
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| Affiliation: | 1.College of Life Science,Hunan Normal University,Changsha 410081,China; 2.College of Life Science and Technology,Central South Forestry University,Changsha 410004,China; 3.College of Food Science,South China Agricultural University,Guangzhou 510642,China |
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| Abstract: | Vacuum freeze-drying and spray-drying,the two kinds of drying methods for producing microecological agent of Bacillus subtilis var. natto,their effect on live-bacterium amount of the agent,the nattokinase vitality and the livability of Bacillus subtilis var. natto were studied. The results indicated that,for the two methods of drying,the maximal live-bacterium amount reach 1.21×109CFU/g and 0.96×109CFU/g,the best bacterium livability are 84.71% and 67.49%,and the highest nattokinase activities are 11516.58IU/g and 7203.96IU/g,respectively. |
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| Keywords: | Bacillus subtilis var. natto nattokinase microecological agent spray-dry vacuum freeze-dry |
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