| 冻干乳酸菌菌种增菌培养基增殖因子的优化 |
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| 引用本文： | 张建友, 徐静波, 王军良, 赵培城, 霍贵成,.冻干乳酸菌菌种增菌培养基增殖因子的优化[J].微生物学通报,2006,33(1):12-17. |
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| 作者姓名： | 张建友 徐静波 王军良 赵培城 霍贵成 |
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| 作者单位： | 1. 浙江工业大学生物与环境工程学院,杭州,310032
2. 东北农业大学食品学院,哈尔滨,150030 |
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| 摘 要： | 发酵剂是影响整个酸奶生产的关键因素之一,冷冻干燥乳酸菌发酵剂的使用提高了企业产品质量,避免了因微生物力量不足而造成的菌种质量不佳等问题。在基础培养基的基础上确定了嗜热链球菌(Streptococcus therm ophilus,S.t)和保加利亚乳杆菌(Lactobacil-lus bulgaricus,L.b)的增菌配方分别为:S.t(平菇浸汁14mL、胡萝卜汁10mL、玉米浆0.6mL、Vc0.2g)和L.b(啤酒10mL、番茄汁10mL、胡萝卜汁15mL、平菇浸汁16mL),同时测定了其最佳培养时间。
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| 关 键 词： | 冻干 乳酸菌 增菌培养基 增殖因子 |
| 文章编号： | 0253-2654（2006）01-0012-06 |
| 收稿时间： | 2005-03-17 |
| 修稿时间： | 2005-05-08 |
Optimization of Culture in Vacuum Freeze-drying Lactobacillus |
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| ZHANG Jian-You,XU Jing-Bo,WANG Jun-Liang,ZHAO Pei-Cheng,HUO Gui-Cheng.Optimization of Culture in Vacuum Freeze-drying Lactobacillus[J].Microbiology,2006,33(1):12-17. |
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| Authors: | ZHANG Jian-You XU Jing-Bo WANG Jun-Liang ZHAO Pei-Cheng HUO Gui-Cheng |
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| Institution: | 1. The College of Biological and Environmental Engineering., Zhejiang University of Technology, Hangzhou 310032 ; 2.The College of Food Science and Tehnology, Northeast Agricultural University, Harbin 150030 |
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| Abstract: | Starter is one of the most important factors in the yoghourt produeing. The using of vacuum freeze dr ying starter can greatly improve the quality of prodncts and avoid some technical problems. The best combination of S.t and L. b were mushroom juice 14mL, carrot juice 10mL, maize liquid 0. 6mL, Ve 0.2g and beer 10mL, tomato 10mL, carrel juice 15mL, mushroom jnice 16mL respectively, the best cultivate time was also determined. |
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| Keywords: | Freeze-drying Lactobacillus Optimal culture Optimal ingredients |
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