CN1507878A - Method for preparing lactobacillus dry-powder product - Google Patents
Method for preparing lactobacillus dry-powder product Download PDFInfo
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Abstract
The method for producing lactobacillus dried powder product includes the following steps: separating out lactobacillus strain from commodity sour milk or natural fermented food, inoculating said lactobacillus strain into special enrichment culture liquor, using 10%-15% of sodium hydroxide to neutralize and stabilize pH value of fermentation liquor in 5.6-6.0, making enrichment culture for 4.0-4.7 hr at 41.5-43.5 deg.C, making the fermented liquor undergo the process of centrifugal treatment to obtain the centrifugal precipitate, mixing said centrifugal precipitate with thallus freeze-drying protecting agent under the sterile condition, before freeze-drying making pre-cooling treatment for 6-12 hr., then vacuum freeze-drying, nitrogen-charging and packaging.
Description
(1) technical field
What the present invention relates to is a kind of manufacture method of leaven, specifically a kind of manufacture method that is used for the leaven of yogurt production.
(2) background technology
The traditional handicraft of fermented dairy product is to adopt a part of fermented dairy product to make the leaven of fresh milk, the natural bacterial strain that is representative with a small amount of high-quality fermented dairy product production still is applied in the workshop-based production at present, for example, ' Podkvasa ' of Bulgaria is exactly the preferably source (Korolev and Kondratenko, 1978) of original strain.After natural fermented, microorganism is separated from natural habitat, by cultivate, propagation and mix the leaven that the strain with different physiology and metabolic characteristics obtains different fermented dairy products.This leaven just can be used among the fermented dairy product suitability for industrialized production, is the prerequisite that forms the standardization fermented dairy product.The agent of character excellent fermentation is to guarantee fermented dairy product steady quality and high-quality key factor.Grigoroff first to the bacteriological research of yoghourt, indicated that people utilized the end in the epoch of " natural lactobacillus " in the natural environment in 1905.Wherein, Orla-Jensen is on the basis that the leaven technology has been established in the research of 1919 (Brian, 2001), and the separation of strain, evaluation and stable aspect done the work of many improvement.In 19 end of the centurys, the Chinese of Denmark gloomy (Chr.Hansen) laboratory has at first been prepared commercial leaven.
The milk product leaven can be divided into two classes, and a class is the leaven of composition, kind feature and phage sensitivity the unknown, can regenerate on request, as Kai Feier grain (Kefir Grain); Another kind of is the pure leaven of known microorganisms, is preserved by pure culture, and the latter is the main leaven of fermented dairy product.The leaven use amount of producing at present milk product such as yoghourt is the 3%-5% of raw milk, the continuous expanding propagation several generations of the big needs of consumption, during numerous and diverse easy pollution of working.Bulgaricus bacillus 5.4 * 10 with the technology of the present invention production
11CFU/g gets 0.002%-0.004% and streptococcus thermophilus and is used the demand that can satisfy fermentation milk production, reaches direct application target.
(3) summary of the invention
The object of the present invention is to provide the manufacture method of a kind of viable bacteria content height, consumption is little, ferment effect is good lactobacillus dry powder goods.The object of the present invention is achieved like this: from commercial yoghourt or natural fermentation food, isolate lactic acid bacillus mycopremna; With inoculation to by the skim milk of 5%-12%, the trypsin hydrolyzing whey powder of 4%-6%, in the enriched medium that the lactose of the Fructus Lycopersici esculenti juice of 3%-6%, the maltose of 3%-6%, 1%-3%, the yeast extract of 0.5%-0.7% or powder, the 40-80 milligram/formic acid of kilogram and the water of surplus are formed, in fermentation tank the control temperature 41.5-43.5 ℃, with in the sodium hydroxide of 10%-15% and constant fermentation liquid pH value at 5.6-6.0, fermentation culture 4.0-4.7 hour; Fermentation liquid is at 0 ℃-20 ℃, and revolution is a centrifugal treating under 6000-15000 rev/min the condition, obtains centrifugal sediment; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerol of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus.Freeze drying protectant and thalline centrifugal sediment uniform mixing under aseptic condition; Under 0 ℃ of-10 ℃ of temperature, carry out 6-12 hour lyophilizing preceding precooling treatment, vacuum lyophilization then.The present invention can also comprise following feature: 1, earlier lactic acid bacillus mycopremna was carried out ultraviolet mutagenesis before carrying out fermentation process, mutagenic condition is: 15-25W Burdick lamp, bacterial strain suspension shone 2 minutes apart from 30 centimetres of ultraviolet sources.2, add lactose during the fermentation, additional amount is 3-5 times of the sodium hydroxide of consumption.3, adopt the sodium lactate that produces in the D301 type resin absorption sweat, add 10-15% sodium hydroxide solution or ammonia simultaneously as nertralizer, the control pH value is constant in 5.5-6.0, film filter connected with fermentation tank the fermentation liquid in the sweat is carried out filtration treatment, add enrichment liquid simultaneously.4, in the fermentation liquid of centrifugal treating, the concentration of weight such as interpolation and fermentation liquid is 10% sodium citrate or sodium radio-phosphate,P-32 solution.
In the fermented dairy product production process, it is important that the leaven quality causes the pass, and the characteristic of leaven bacterial strain plays decisive action, and acid producing ability is strong, viscosity is high in order to obtain, the bacterial strain of raciness, we carry out lactic acid bacillus mycopremna and separate from commercial yoghourt and natural fermentation food.Enriched medium, condition of culture have been filtered out.Determined the strain breeding thereof technology.The bacterial strain of cultivating has good product acid, produces and glue, produce fragrant performance.Meet the technology that direct putting type ferment agent for sour milk is produced.For being reached, this research can develop purpose, from reduce leaven cost, raising vigor, directly the target that comes into operation is started with, adopted the preferred enriched medium prescription of orthogonal design, and controlled condition, the incubation time of the saturated design optimization sweat of the optimum secondary of employing D-, make final zymocyte number improve more than 10 times.Use lot of experiments simultaneously in the incubation nutrient substance of culture medium and metabolite the influence of thalli growth is determined that consumption, the lactic acid of generation, the polypeptide of lactose all have the effect of the thalli growth of inhibition during the fermentation.For this reason, studied and added lactose; Employing has the sodium lactate that produces in the D301 type resin absorption sweat of special absorption lactic acid (or sodium salt), cooperates buffer solution or nertralizer simultaneously; Defecator connected with fermentation tank the fermentation liquid in the sweat is carried out hyperfiltration treatment, and add enrichment culture medium.For the ease of storage, mailing, adopt the centrifugal treating fermentation liquid, add 10% sodium citrate or the sodium radio-phosphate,P-32 solution heavy simultaneously, to remove superfluous protein with fermentation liquid etc.Adopt secondary rotating orthogonal modular design to optimize starter culture frozen-dried protective agent prescription according to requirement of experiment.The bulgaricus bacillus powder that obtains through vacuum freeze-drying contains viable count 5.4 * 10
11CFU/g cooperates the amount with 0.002%-0.004% to be inoculated in sterilization skimmed milk and the fresh milk with the lactic acid coccus, and through fermentation (41-43 ℃) in 3.5 hours, curdling was solid and produce 70 ° of T of acid, and structural state, excellent flavor can be used as fine throw type leaven.
Method of the present invention can be suitable for lactobacilluss such as bulgaricus bacillus, bacillus acidophilus, lactobacillus casei.
(4) specific embodiments
For a more detailed description to the present invention for example below:
Embodiment one:
From commercial yoghourt or natural fermentation food, isolate lactic acid bacillus mycopremna; With inoculation to by the skim milk of 5%-%, the trypsin hydrolyzing whey powder of 4%-6%, the Fructus Lycopersici esculenti juice of 3%-6%, the maltose of 3%-6%, the lactose of 1%-3%, the yeast extract of 0.5%-0.7% or powder, in the enriched medium that the 40-80 milligram/formic acid of kilogram and the water of surplus are formed, control temperature 41.5-43.5 ℃ during the fermentation, with in 15% the sodium hydroxide and constant fermentation liquid pH value at 5.6-6.0, after fermentation culture 4.0-4.7 hour, the concentration of weight such as interpolation and fermentation liquid is 10% sodium citrate or sodium radio-phosphate,P-32 solution, at 0 ℃-20 ℃, revolution is a centrifugal treating under 6000-15000 rev/min the condition, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerol of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant and bacterium concentrated solution uniform mixing under aseptic condition under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of lyophilizing, makes product through vacuum lyophilization.
Embodiment two:
On the basis of embodiment one, before carrying out fermentation process, earlier the bulgaricus bacillus bacterial strain is carried out ultraviolet mutagenesis, mutagenic condition is: 15-25W Burdick lamp, bacterial strain suspension shone 2 minutes apart from 30 centimetres of ultraviolet sources.The inoculation that selects is to the skim milk by 5%-%, the trypsin hydrolyzing whey powder of 4%-6%, the Fructus Lycopersici esculenti juice of 3%-6%, the maltose of 3%-6%, the lactose of 1%-3%, the yeast extract of 0.5%-0.7% or powder, in the enriched medium that the 40-80 milligram/formic acid of kilogram and the water of surplus are formed, control temperature 41.5-43.5 ℃ during the fermentation, with in the sodium hydroxide of 10%-15% and constant fermentation liquid pH value at 5.6-6.0, after fermentation culture 4.0-4.7 hour, the concentration of weight such as interpolation and fermentation liquid is 10% sodium citrate or sodium radio-phosphate,P-32 solution.At 0 ℃-20 ℃, revolution is a centrifugal treating under 6000-15000 rev/min the condition, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerol of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant and bacterium concentrated solution uniform mixing under aseptic condition under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of lyophilizing, makes product through vacuum lyophilization.
Embodiment three:
On the basis of embodiment one and embodiment two, add lactose during the fermentation, additional amount is 3-5 times of the sodium hydroxide of consumption.Control during the fermentation temperature 41.5-43.5 ℃, with in 15% the sodium hydroxide and constant fermentation liquid pH value at 5.6-6.0, after fermentation culture 4.0-4.7 hour, at 0 ℃-20 ℃, revolution is a centrifugal treating under 6000-15000 rev/min the condition, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerol of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant and bacterium concentrated solution uniform mixing under aseptic condition under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of lyophilizing, makes product through vacuum lyophilization.
Embodiment four:
On the basis of embodiment one to three, adopt the sodium lactate that produces in the D301 type resin absorption sweat, add 10-15% sodium hydroxide solution or ammonia simultaneously as nertralizer, the control pH value is constant in 5.5-6.0.After fermentation culture 4.0-4.7 hour, in the fermentation liquid of centrifugal treating, adding concentration with weight such as fermentation liquid and be 10% sodium citrate or sodium radio-phosphate,P-32 solution, is centrifugal treating under 6000-15000 rev/min the condition at 0 ℃ of-20 ℃ of revolution, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerol of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant and bacterium concentrated solution uniform mixing under aseptic condition under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of lyophilizing, makes product through vacuum lyophilization.
Embodiment five:
On the basis of embodiment one to three, add lactose during the fermentation, additional amount is 4 times of the sodium hydroxide that consumes, the control pH value is constant in 5.5-6.0.After fermentation culture 4.0-4.7 hour, adding concentration with weight such as fermentation liquid and be 10% sodium citrate or sodium radio-phosphate,P-32 solution, is centrifugal treating under 6000-15000 rev/min the condition at 0 ℃ of-20 ℃ of revolution, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerol of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant and bacterium concentrated solution uniform mixing under aseptic condition under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of lyophilizing, makes product through vacuum lyophilization.
Embodiment six:
On the basis of embodiment one to three, film filter connected with fermentation tank the fermentation liquid in the sweat is carried out filtration treatment, replenish enriched medium with the stream addition simultaneously.After fermentation culture 4.0-4.7 hour, in the fermentation liquid of centrifugal treating, adding concentration with weight such as fermentation liquid and be 10% sodium citrate or sodium radio-phosphate,P-32 solution, is centrifugal treating under 6000-15000 rev/min the condition at 0 ℃ of-20 ℃ of revolution, obtains centrifugal sediment for concentrating bacterium liquid; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant, freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerol of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; Freeze drying protectant and bacterium concentrated solution uniform mixing under aseptic condition under 0 ℃ of-10 ℃ of temperature, carries out 6-12 hour the preceding precooling treatment of lyophilizing, makes product through vacuum lyophilization.
Embodiment seven:
From commercial yoghourt or natural fermentation food, isolate lactic acid bacillus mycopremna.Lactic acid bacillus mycopremna can comprise bulgaricus bacillus, bacillus acidophilus, lactobacillus casei etc.Activated above-mentioned bacterial strains is inoculated into by 10% skim milk in the ratio of enrichment culture medium weight 1%-2%, 4% trypsin hydrolyzing whey powder, in the enriched medium that the water of 3% Fructus Lycopersici esculenti juice, 3% maltose, 1% lactose, 0.5% yeast extract or powder, 40 milligrams/kilogram formic acid and surplus is formed, in fermentation tank control 41.5 ℃ of temperature, with in 15% the sodium hydroxide and constant fermentation liquid pH value 5.7, fermentation culture 4.0-4.7 hour.Add lactose during the fermentation, additional amount is 4 times of the sodium hydroxide that consumes.Adopt the sodium lactate that produces in the D301 type resin absorption sweat.In fermentation liquid, the concentration of weight such as interpolation and fermentation liquid is 10% sodium citrate or sodium radio-phosphate,P-32 solution, under 0 ℃-20 ℃ temperature, with revolution is that 6000-15000 rev/min high speed channel separator carries out continuous centrifugal and handles, or adopts the generic centrifuge batch (-type) to handle to obtain centrifugal sediment.Adopt the high speed channel separator, can improve separation efficiency so that the centrifugal treating process is moved continuously.Under 0 ℃ of-10 ℃ of temperature, centrifugal sediment carried out precooling treatment before 6-12 hour the lyophilizing; Press the centrifugal sediment equal weight and add freeze drying protectant; freeze drying protectant is made up of 10% milk powder, 1% glycerol, 1% vitamin C, 0.5% glutamic acid or glycine, 5% sucrose, 1% trehalose and the water of surplus, and freeze drying protectant and bacterium concentrated solution uniform mixing under aseptic condition is made product.
Embodiment eight:
From commercial yoghourt or natural fermentation food, isolate lactic acid bacillus mycopremna.Lactic acid bacillus mycopremna can comprise bulgaricus bacillus, bacillus acidophilus, lactobacillus casei etc.Above-mentioned bacterial strains activation back is inoculated into by 10% skim milk with 1%-2%, 6% trypsin hydrolyzing whey powder, in the enriched medium that the water of 5% Fructus Lycopersici esculenti juice, 5% maltose, 3% lactose, 0.7% yeast extract or powder, 80 milligrams/kilogram formic acid and surplus is formed, in fermentation tank 43.5 ℃ of temperature of control, with in the sodium hydroxide of 10%-15% and constant fermentation liquid pH value 5.9, fermentation culture 4.0-4.7 hour.In fermentation liquid, add concentration with weight such as fermentation liquid and be 10% sodium citrate or sodium radio-phosphate,P-32 solution, under 0 ℃-20 ℃ temperature, be that 6000-15000 rev/min high speed channel separator carries out centrifugal treating with revolution, obtain centrifugal sediment; Also can select for use the usual vehicle centrifuge to carry out centrifugal treating.Adopt the high speed channel separator, can improve separation efficiency so that the centrifugal treating process is moved continuously.Press the centrifugal sediment equal weight and add freeze drying protectant; freeze drying protectant is made up of 20% milk powder, 3% glycerol, 2% vitamin C, 1% glutamic acid or glycine, 5% sucrose, 1% trehalose and the water of surplus; freeze drying protectant and bacterium concentrated solution uniform mixing under aseptic condition; under 0 ℃ of-6 ℃ of temperature; centrifugal sediment carried out precooling treatment before 6-12 hour the lyophilizing, and after vacuum freeze-drying is made the powdered product.
Embodiment nine:
From commercial yoghourt or natural fermentation food, isolate the bulgaricus bacillus bacterial strain.Above-mentioned bacterial strains activation back is inoculated into by 10% skim milk with 1%-2%, 6% trypsin hydrolyzing whey powder, in the enriched medium that the water of 5% Fructus Lycopersici esculenti juice, 5% maltose, 3% lactose, 0.7% yeast extract or powder, 80 milligrams/kilogram formic acid and surplus is formed, in fermentation tank 43.5 ℃ of temperature of control, with in the sodium hydroxide of 10%-15% and constant fermentation liquid pH value at 5.8-5.9, fermentation culture 4.0-4.7 hour.In fermentation liquid, add concentration with weight such as fermentation liquid and be 10% sodium citrate or sodium radio-phosphate,P-32 solution, under 0 ℃-20 ℃ temperature, be that 6000-15000 rev/min high speed channel separator carries out centrifugal treating with revolution, obtain centrifugal sediment; Also can select for use the usual vehicle centrifuge to carry out centrifugal treating.Adopt the high speed channel separator, can improve separation efficiency so that the centrifugal treating process is moved continuously.Press the centrifugal sediment equal weight and add freeze drying protectant; freeze drying protectant is made up of 20% milk powder, 3% glycerol, 2% vitamin C, 1% glutamic acid or glycine, 5% sucrose, 1% trehalose and the water of surplus; freeze drying protectant and bacterium concentrated solution uniform mixing under aseptic condition; under 0 ℃ of-6 ℃ of temperature; centrifugal sediment carried out precooling treatment before 6-12 hour the lyophilizing, and after vacuum freeze-drying is made the powdered product.
Embodiment ten:
From commercial yoghourt or natural fermentation food, isolate the bulgaricus bacillus bacterial strain.Above-mentioned bacterial strains activation back is inoculated into by 10% skim milk with 1%-2%, 6% trypsin hydrolyzing whey powder, in the enriched medium that the water of 5% Fructus Lycopersici esculenti juice, 5% maltose, 3% lactose, 0.7% yeast extract or powder, 80 milligrams/kilogram formic acid and surplus is formed, in fermentation tank 43.5 ℃ of temperature of control, with in the sodium hydroxide of 10%-15% and constant fermentation liquid pH value 5.9.During the fermentation film filter is connected with fermentation tank the fermentation liquid in the sweat is carried out filtration treatment, replenish enriched medium with the stream addition simultaneously.Fermentation culture 4.0-4.7 hour.In fermentation liquid, add concentration with weight such as fermentation liquid and be 10% sodium citrate or sodium radio-phosphate,P-32 solution, under 0 ℃-20 ℃ temperature, be that 6000-15000 rev/min high speed channel separator carries out centrifugal treating with revolution, obtain centrifugal sediment; Also can select for use the usual vehicle centrifuge to carry out centrifugal treating.Adopt the high speed channel separator, can improve separation efficiency so that the centrifugal treating process is moved continuously.Press the centrifugal sediment equal weight and add freeze drying protectant; freeze drying protectant is made up of 20% milk powder, 3% glycerol, 2% vitamin C, 1% glutamic acid or glycine, 5% sucrose, 1% trehalose and the water of surplus; freeze drying protectant and bacterium concentrated solution uniform mixing under aseptic condition; under 0 ℃ of-6 ℃ of temperature; centrifugal sediment carried out precooling treatment before 6-12 hour the lyophilizing, and after vacuum freeze-drying is made the powdered product.
Claims (9)
1, a kind of manufacture method of lactobacillus dry powder goods is characterized in that: from commercial yoghourt or natural fermentation food, isolate lactic acid bacillus mycopremna; With inoculation to by the skim milk of 8%-12%, the trypsin hydrolyzing whey powder of 4-6%, in the enriched medium that the lactose of the Fructus Lycopersici esculenti juice of 3-6%, the maltose of 3-6%, 1-3%, the yeast extract of 0.5-0.7% or powder, the 40-80 milligram/formic acid of kilogram and the water of surplus are formed, in fermentation tank the control temperature 41.5-43.5 ℃, with in the sodium hydroxide of 10%-15% and constant fermentation liquid pH value at 5.6-6.0, fermentation culture 4.0-4.7 hour; Fermentation liquid is at 0 ℃-20 ℃, and revolution is a centrifugal treating under 6000-15000 rev/min the condition, obtains centrifugal sediment; Add doubly by the 1-2 of centrifugal sediment weight and to add freeze drying protectant; freeze drying protectant is made up of the glutamic acid of the vitamin C of the glycerol of the milk powder of 10%-20%, 1%-3%, 1%-2%, 0.5%-1% or glycine, 5% sucrose, 1% trehalose and the water of surplus; freeze drying protectant and thalline centrifugal sediment uniform mixing under aseptic condition; under 0 ℃ of-10 ℃ of temperature; carry out 6-12 hour lyophilizing preceding precooling treatment, vacuum lyophilization then.
2, the manufacture method of lactobacillus dry powder goods according to claim 1, it is characterized in that: before carrying out fermentation process, earlier lactobacillus bacterium liquid is carried out ultraviolet mutagenesis, mutagenic condition is: the 15-25W Burdick lamp, the bacterial strain suspension is apart from 30 centimetres of ultraviolet sources, shone 2 minutes, and obtained mutagenic strain.
3, according to the manufacture method of claim 1,2 described lactobacillus dry powder goods, it is characterized in that: add lactose during the fermentation, additional amount is 3-5 times of the sodium hydroxide of consumption.
4, according to the manufacture method of claim 1,2 described lactobacillus dry powder goods, it is characterized in that: adopt the sodium lactate that produces in the D301 type resin absorption sweat, add 10-15% sodium hydroxide solution or ammonia simultaneously as nertralizer, the control pH value is constant in 5.5-6.0, film filter connected with fermentation tank the fermentation liquid in the sweat is carried out filtration treatment, and replenish enrichment culture medium with the stream addition.
5, the manufacture method of lactobacillus dry powder goods according to claim 3, it is characterized in that: adopt the sodium lactate that produces in the D301 type resin absorption sweat, add 10-15% sodium hydroxide solution or ammonia simultaneously as nertralizer, the control pH value is constant in 5.5-6.0, film filter connected with fermentation tank the fermentation liquid in the sweat is carried out filtration treatment, and replenish enrichment culture medium with the stream addition.
6, according to the manufacture method of claim 1,2 described lactobacillus dry powder goods, it is characterized in that: in the fermentation liquid of centrifugal treating, the concentration of weight such as interpolation and fermentation liquid is 10% sodium citrate or sodium radio-phosphate,P-32 solution.
7, the manufacture method of lactobacillus dry powder goods according to claim 3 is characterized in that: in the fermentation liquid of centrifugal treating, the concentration of weight such as interpolation and fermentation liquid is 10% sodium citrate or sodium radio-phosphate,P-32 solution.
8, the manufacture method of lactobacillus dry powder goods according to claim 4 is characterized in that: in the fermentation liquid of centrifugal treating, the concentration of weight such as interpolation and fermentation liquid is 10% sodium citrate or sodium radio-phosphate,P-32 solution.
9, the manufacture method of lactobacillus dry powder goods according to claim 5 is characterized in that: in the fermentation liquid of centrifugal treating, the concentration of weight such as interpolation and fermentation liquid is 10% sodium citrate or sodium radio-phosphate,P-32 solution.
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| CN100375636C (en) * | 2005-09-29 | 2008-03-19 | 中国农业大学 | Saccharide composition with protection on microecologic prepn |
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| CN102260636A (en) * | 2010-05-28 | 2011-11-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freeze-drying protective agent, and preparation method and application thereof |
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| CN102260635B (en) * | 2010-05-28 | 2013-01-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freeze drying protective agent as well as preparation method and application thereof |
| CN102260635A (en) * | 2010-05-28 | 2011-11-30 | 内蒙古蒙牛乳业（集团）股份有限公司 | Freeze drying protective agent as well as preparation method and application thereof |
| CN102960620A (en) * | 2012-12-12 | 2013-03-13 | 江南大学 | Direct-throwing type sour dough fermenting agent as well as preparation method and application thereof |
| CN103610213A (en) * | 2013-11-26 | 2014-03-05 | 南京农业大学 | Preparation method and product of natural preservative for food-grade lactobacillus acidophilus fermentation |
| CN103610213B (en) * | 2013-11-26 | 2015-09-23 | 南京农业大学 | The preparation method of food-grade lactobacillus acidophilus fermentation natural antiseptic agent and product |
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| CN107937304A (en) * | 2017-11-10 | 2018-04-20 | 北京颐和村生物科技有限公司 | The preparation method of the Yoghourt Production bacterium powder of lactic acid bacteria |
| CN109805232A (en) * | 2019-03-01 | 2019-05-28 | 天津科技大学 | Jujube three-stage probiotics fermention produces Low acid micro-ecological foods |
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