| 乳酸菌高密度培养及其在产品中保持高密度的研究 |
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| 引用本文： | 李秋琴,王世杰,陆淳,于景华. 乳酸菌高密度培养及其在产品中保持高密度的研究[J]. 中国乳品工业, 2011, 39(5) |
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| 作者姓名： | 李秋琴 王世杰 陆淳 于景华 |
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| 作者单位： | 1. 天津科技大学,食品工程与生物技术学院,天津,300457
2. 石家庄君乐宝乳业有限公司,石家庄,050221 |
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| 基金项目： | 石家庄市科学技术研究与发展计划(10117148A); 益生乳酸菌发酵剂生产技术的研究及产业化示范(BADC20091B02) |
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| 摘 要： | 制备高密度菌数含量的活性乳酸菌饮料和高活性乳酸菌制剂的一个重要前提是实现乳酸菌高密度培养,另则是采取一定的方法保持产品保质期内乳酸菌的活性与数量。综述了国内外不同乳酸菌高密度培养的技术和现状,以及如何防止产品益生菌活力下降的措施。
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| 关 键 词： | 乳酸菌 高密度培养 菌活力 |
Research on high cell density cultivation and survival of lactic acid bacteria in products |
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| LI Qiu-qin,WANG Shi-jie,LU Chun,YU Jing-hua. Research on high cell density cultivation and survival of lactic acid bacteria in products[J]. China Dairy Industry, 2011, 39(5) |
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| Authors: | LI Qiu-qin WANG Shi-jie LU Chun YU Jing-hua |
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| Affiliation: | LI Qiu-qin1,WANG Shi-jie2,LU Chun2,YU Jing-hua1(1.Department of food engineering and biotechnology,Tianjin university of S&T,Tianjin 300457,China,2.Shijiazhuang Junlebao dairy Co.Ltd,Shijiazhuang 050221,China) |
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| Abstract: | High cell density cultivations(HCDC) of lactobacillus are very important as LAB not simply as starter but also as probiotics ingredient to add to beverage or other dairy product,and keeping the LAB survival by certain measures is also more important.This article focuses on the current knowledge of HCDC of LAB and some measures to keep the probiotics activity in the products. |
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| Keywords: | Lactic acid bacteria high cell density cultivation probiotic activity |
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