摘要
综述了乳酸菌的冻干工艺、冻干损伤、冻干乳酸菌存活率的影响因素(包括内在因素、生长因素、非致死性处理、冻干保护剂、贮藏和复水),提出了制备冻干乳酸菌的建议。
In this paper the freeze-dried craft of LAB, freeze-dried damage of LAB, relevant factors of affecting LAB livability （including intrinsic factors, growth factors, sub-lethal treatments, freeze-dried cryoprotectants, storage and rehydration）, and some advice about the preparation of freeze-dried LAB were summarized.
出处
《农产品加工（下）》
2010年第3期17-19,共3页
Farm Products Processing
基金
中国教育学会"十一五"课题:基于乳制品加工工作过程的乳制品加工与检测技术研究(2008年)
关键词
乳酸菌
冻干
存活率
LAB
freeze-dried
livability
