Microbiology 1992;0(01):-

Optimization of Culture in Vacuum Freeze-drying Lactobacillus

Jianyou ZHANG

Keywords

Freeze-drying,Lactobacillus,Optimal culture,Optimal ingredients

Country

China

Language

Chinese

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.