高密度发酵乳酸菌抗冻性影响因素分析
Food Research and Development(2018)
Abstract
随着微生态制剂的快速发展,乳酸菌作为一类益生菌,其益生功效越来越受到人们的重视.目前冷冻干燥制备得到乳酸菌菌粉是其制备工艺中的主要环节之一.但冻干过程无可避免会对其菌体造成不同程度的损伤,从而影响冻干粉活菌数,其乳酸菌高密度发酵工艺也会对其冻干粉活菌数产生影响.分析高密度乳酸菌发酵工艺及冻干工艺对乳酸菌抗冻性的影响.通过对这些相关影响因素的综合分析,为提高乳酸菌的抗冻性,进而提高其冻干粉活菌数水平提供新的思路.
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