Study on Freeze-dried Protection on L.acidophilus Isolated from Chinese Sauerkraut Juice

Abstract

Abstract: Experiments of Freeze-dried protection on S1(Lactobacillus acidophilus) isolated from the Chinese Sauerkraut juice with sucrose, lactose, mannitol , sorbitol, maltose, and sodium glutamate as pretectants, showed that the best protection agent is lactose. The S1 survival rate is more than 70%, secondly is maltose, sorbitol, sucrose and mannitol. The electron microcopis observations showed that the protection agent chosen has good protection function on the bacteria.

Key words: , freeze-dried protection； lactic acid bacteria； lactose；

SHEN Tong, JIANG Lei, YANG Jie. Study on Freeze-dried Protection on L.acidophilus Isolated from Chinese Sauerkraut Juice[J]. FOOD SCIENCE, 2006, 27(5): 106-108.

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Study on Freeze-dried Protection on L.acidophilus Isolated from Chinese Sauerkraut Juice

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