中国食物与营养2017，Vol.23Issue(2)：62-65,4.
瑞士乳杆菌LH-G51冻干菌粉生产工艺研究
Production Process of Lyophilized Powder for Lactobacillus helveticus LH-GS1
雷丹 1韩迪 1蒋德意 1甘聃1
作者信息
- 1. 润盈生物(上海)有限公司,上海201700
- 折叠
摘要
Abstract
[Objective] To optimize the production process of freeze-dried powder of Lactobacillus helveticus LH-G51.[Method] Optimized conditions for fermentation medium formula,freeze-drying protective agents and production processing were sereenod by using single factor and orthogonal experimental design.[Result] Among different factors,carbon sources,nitrogen sources and micro-elements were the key factors during the cell culture stage.The optimal culture medium for LH-G51 was glucose 20 g/L,soy peptone 10 g/L,yeast extract 15 g/L,MgSO4 · 7H2O 250 rmg/L,MnSO4 · H2O 50mg/L,the best protective agents was B.[Conclusion] Under the optical conditions,the cell number of lyophilized powder of LH-G51 reached up to 4.21 × 1011 CFU/g.关键词
瑞士乳杆菌/生产工艺/保护剂/冻干菌粉Key words
Lactobacillus helveticus/production process/protective agents/lyophilized powder引用本文复制引用
雷丹,韩迪,蒋德意,甘聃..瑞士乳杆菌LH-G51冻干菌粉生产工艺研究[J].中国食物与营养,2017,23(2):62-65,4.
