Method of improving lactic acid bacteria freeze drying activity using preculturing mode
A lactic acid bacteria and pre-cultivation technology, applied in the field of lactic acid bacteria live bacteria preparation and yogurt freeze-dried starter, to achieve the effects of improving bacterial activity, shortening curdling time, and shortening curdling time
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[0013] The strains were Lactobacillus delbrueckii subsp. Bulgaricus (Lactobacillus delbrueckii subsp. Bulgaricus) CTCC6047 and Streptococcus thermophilus (Streptococcus thermophilus) CTCC6038 in a ratio of 1:1 and cultured in the fermentation medium with 2%. The conventional method is through enrichment culture, and the bacteria are collected after centrifugation, added with the above protective agent to suspend, placed at 4°C for 30 minutes and then pre-cultured. Select 20°C, 30°C, 42°C, 55°C for the pre-cultivation temperature and 1 hour, 2 hours, and 3 hours for the pre-cultivation time, and conduct primary selection to investigate the changes in pH and bacterial count during the culture process; investigate the pre-culture The survival rate and clotting time of the treated cells after freeze-drying. The results show that: at the growth temperature of 20°C, the indicators of the bacteria are very close, and the pH and the number of bacteria have no change. With the extensio...
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