山梨醇、甘露醇及甜菜碱等对两歧双歧杆菌冻干的影响
Food Science and Technology International（2014）
Abstract
通过单因素实验,研究了NaCl、山梨醇、甘露醇、谷氨酸、谷氨酸钠、甜菜碱添加到MRS优化培养基中对双歧杆菌冻干存活率和单位菌粉活菌数的影响,确定了适合两歧双歧杆菌最佳冻干条件.结果表明:添加物NaCl、山梨醇、甘露醇、谷氨酸、谷氨酸钠、甜菜碱的浓度分别为0.5％、0.6 g/L、0.9 g/L、0.3 g/L、0.2 g/L、0.4 g/L时双歧杆菌冻干存活率分别达到最大.
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Key words
bifidobacterium bifidum,sorbitol,mannitol,freeze-drying
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