| 维生素C二步发酵菌种的冷冻干燥研究 |
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| 引用本文： | 郝六平,张雪荣,薛娜,蒋翠兰.维生素C二步发酵菌种的冷冻干燥研究[J].安徽农业科学,2011,39(31):19586-19587. |
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| 作者姓名： | 郝六平 张雪荣 薛娜 蒋翠兰 |
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| 作者单位： | 河北化工医药职业技术学院,河北石家庄,050026 |
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| 摘 要： | 目的]对维生素C二步发酵菌种的冷冻干燥技术进行优化。方法]比较不同的添加剂、糖浓度、菌龄及冻干对菌存活力的影响。结果]选择20%海藻糖作添加剂对稳定初期的混合菌进行冷冻干燥,菌的存活力最高。结论]通过该研究得到了维生素C二步发酵菌种冷冻干燥的最优方法。
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| 关 键 词： | 维生素C 二步发酵 菌种保藏 冷冻干燥 影响因素 |
Studies on Freeze Drying Preservation for Two-step Fermentation of Vitamin C Strains |
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| Institution: | HAO Liu-ping et al(Hebei Chemical and Pharmaceutical College,Shijiazhuang,Hebei 050026) |
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| Abstract: | Objective] The study aimed to optimized the freeze-drying preservation for two-step fermentation of vitamin C strains.Method] The influence of different additives,sugar concentration,bacteria age and freeze-dried to the survival rate of bacterial was analysised.Result] The results show that the survival rate of bacterial was highest when additived 20% trehalose to freeze-dried the initial stabilization period batcterias.Conclusion] The study gain the best method of the freeze-drying preservation for two-step fermentation of vitamin C strains. |
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| Keywords: | Vitamin C Two-step fermentation Strains preservation Freeze-drying Influencing factors |
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