食品科学 ›› 2007, Vol. 28 ›› Issue (10): 335-338.
• 生物工程 • 上一篇 下一篇
付金衡, 许杨, 孙红斌
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FU Jin-Heng, XU Yang, SUN Hong-Bin
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摘要: 对产乳糖酶的三株乳酸菌进行协同发酵制成抗乳糖不耐受添加剂,冻干的乳糖酶在4℃贮存三个月活性基本不变,确立抗乳糖不耐受添加剂乳酸菌添加浓度为107/L。
关键词: 乳糖不耐受, 乳糖酶, 乳酸菌
Abstract: In this research the factors affecting the lactases production were investigated. The production method of a novel additive with lactose intolerance was introduced. The additive was produced by combinative fermentation of three lactic acid bacteria strains producing lactase and the frozen drieds lactase could be persevered for 3 months. It was confirmed that the optimum concentration of lactic acid bacteria added in additive with lactose intolerance was 107/L.
Key words: lactose intolerance, lactase, lactic acid bacteria
付金衡, 许杨, 孙红斌. 抗乳糖不耐受添加剂的研究[J]. 食品科学, 2007, 28(10): 335-338.
FU Jin-Heng, XU Yang, SUN Hong-Bin. Research on Additives with Lactose Intolerance[J]. FOOD SCIENCE, 2007, 28(10): 335-338.
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