食品工业科技2011，Vol.32Issue(2)：109-111,3.
喷雾干燥对发酵乳杆菌KLDS1.0709存活影响的研究
Survival of Lactobacillus fermentum KLDS1.0709 after spray-drying
摘要
Abstract
Lactobacillus fermentum KLDS1.0709 was first spray-dried with skim milk at different outlet temperatrure to investigate the microbial survival rate. Furthermore,trehalose or/and sucrose was/were included in the skim milk to assess their protection capacity. The results indicated that the survival rate and the residual moisture content decreased with increasing outlet temperatures. A microbial survival rate of 62.98％ and a residual moisture content of 5.80％ were achieved at an outlet temperature of 75℃.5％ trehalose + 5％ sucrose in addition to skim milk were the most efficient materials giving a survival rate of 73.90％ after spray-dring. Trehalose and sucrose greatly enhanced survival rate when they were used together with skim milk.关键词
喷雾干燥/脱脂乳/发酵乳杆菌/海藻糖/蔗糖分类
轻工纺织引用本文复制引用
郭云,孟祥晨..喷雾干燥对发酵乳杆菌KLDS1.0709存活影响的研究[J].食品工业科技,2011,32(2):109-111,3.基金项目
国家863项目(2008AA10Z335)资助. （2008AA10Z335）
