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。
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 m 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 ofhs-3 and ws-3 had good performance in fermentation by activity determination.
出处
《中国酿造》
CAS
北大核心
2007年第11期9-11,共3页
China Brewing
基金
河北省衡水市科技局2005资助(05018)
