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。
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.
出处
《包装与食品机械》
CAS
2006年第4期22-25,共4页
Packaging and Food Machinery
基金
安徽省"十五"二期重点项目(04013043)研究内容
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
lactobacillus bulgaricus
vacuum freeze-drying
freeze-drylng protection
survival rate
bacterial suspensions
