| 影响冻干乳酸菌存活性的相关因素 |
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| 引用本文： | 靳志强,刘子宇.影响冻干乳酸菌存活性的相关因素[J].乳业科学与技术,2005,27(6):243-245,249. |
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| 作者姓名： | 靳志强 刘子宇 |
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| 作者单位： | 1. 山西农业大学食品科学与工程学院,山西,太谷,030801;中国农业大学食品科学与营养工程学院
2. 中国农业大学食品科学与营养工程学院 |
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| 摘 要： | 本文综述冻干乳酸菌发酵剂制备中相关因素对冷冻干燥和贮藏期间乳酸菌存活率的影响，包括内在因素、生长因素、非致死性处理、干燥介质、贮藏和复水等方面因素。
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| 关 键 词： | 乳酸菌 冻干发酵剂 存活率 |
| 文章编号： | 1671-5187（2005）06-0243-04 |
| 收稿时间： | 2005-07-21 |
| 修稿时间： | 2005-07-21 |
Relevant Factors of Affecting the Survive of Freeze-dried LAB |
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| Jin Zhiqiang,Liu Ziyu.Relevant Factors of Affecting the Survive of Freeze-dried LAB[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2005,27(6):243-245,249. |
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| Authors: | Jin Zhiqiang Liu Ziyu |
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| Institution: | 1 .College of Food Science and Engineering, Shanxi Agricultural University, Taigu of Shanxi 030801, P. R. China; 2. College of Food Science and Nutrition Engineering, China Agriculture University |
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| Abstract: | This review summarized several relevant factors of affecting LAB livability during freeze- drying and storage, including intrinsic factors, growth factors, sub-lethal treatments, drying media, storage and rehydration. |
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| Keywords: | LAB freeze-dried starter cultures livability |
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