| 德氏保加利亚乳杆菌冻干工艺中菌悬浮液制备条件的研究 |
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| 引用本文： | 陆爱华,王志耕,许飞,卜可华. 德氏保加利亚乳杆菌冻干工艺中菌悬浮液制备条件的研究[J]. 包装与食品机械, 2006, 24(4): 22-25 |
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| 作者姓名： | 陆爱华 王志耕 许飞 卜可华 |
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| 作者单位： | 安徽农业大学畜产品加工研究所,合肥,230036;安徽农业大学畜产品加工研究所,合肥,230036;安徽农业大学畜产品加工研究所,合肥,230036;安徽农业大学畜产品加工研究所,合肥,230036 |
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| 摘 要： | 运用通用二次旋转设计对德氏保加利亚乳杆菌冻干工艺中菌悬浮液在制备过程中保护剂的pH值,保护剂与菌泥的混合时间,保护剂与菌泥的混合比例3个重要参量进行优化筛选,为德氏保加利亚乳杆菌冻干菌的生产提供技术参数。实验结果为:德氏保加利亚乳杆菌冻干工艺中菌悬浮液在制备过程中最佳保护剂pH值为6.5,保护剂与菌泥的平衡时间为40min,保护剂与菌泥的混合比例为1:1.6。
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| 关 键 词： | 保加利亚乳杆菌 真空冷冻干燥 冻干保护 存活率 细菌悬浮液 |
| 文章编号： | 1005-1295(2006)04-0022-04 |
| 收稿时间： | 2006-05-03 |
| 修稿时间： | 2006-05-03 |
The Study on Prepare Condition of Lactic Acid Bacteria Suspension in Freeze-drying Craft |
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| LU Ai-hua,WANG Zhi-geng,XU Fei,PU Ke-hua. The Study on Prepare Condition of Lactic Acid Bacteria Suspension in Freeze-drying Craft[J]. Packaging and Food Machinery, 2006, 24(4): 22-25 |
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| Authors: | LU Ai-hua WANG Zhi-geng XU Fei PU Ke-hua |
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| Affiliation: | Institute of Animal Product Processing, Anhui Agricultural University, Hefei 230036, China |
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| Abstract: | Three loaf import parameter of the ph value,the equilibrium time of preservative and fungi slimy and the proportion of mixture of preservative and fungi slimy proceed optimize with currency quadric rotatable design to fungi suspension in lactobacillus bulgaricus freeze-dry craft,for supplying technical parameter with produce of lactobacillus bulgaricus freeze-dry fungal.The result shows that the best preservative ph value is 6.5,preservative and fungi slimy equilibrium time is 40min,the proportion of mixture of preservative and fungi slimy is 1:1.6 in the course of preparing for lactobacillus bulgaricus freeze-dry craft middle fungi suspension. |
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| Keywords: | lactobacillus bulgaricus vacuum freeze-drying freeze-drying protection survival rate bacterial suspensions |
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