Optimization of Culture in Vacuum Freeze-drying Lactobacillus
- VernacularTitle:冻干乳酸菌菌种增菌培养基增殖因子的优化
- Author:
Jianyou ZHANG
- Publication Type:Journal Article
- Keywords:
Freeze-drying,Lactobacillus,Optimal culture,Optimal ingredients
- From:
Microbiology
1992;0(01):-
- CountryChina
- Language:Chinese
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Abstract:
Starter is one of the most important factors in the yoghourt producing.The using of vacuum freeze-drying starter can greatly improve the quality of products 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、Vc 0.2g and beer 10mL、tomato 10mL、carrot juice 15mL、mushroom juice 16mL respectively,the best cultivate time was also determined.
