微生态制剂活菌数方法研究进展
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摘要
通过对近几年来微生态制剂活菌计数方法的分析得到影响活菌数的因素,为今后微生态制剂的发酵工艺提供理论依据。通过分析不同条件与发酵工艺对活菌数的影响,得到能够影响活菌数的主要因素。结果表明,发酵温度、发酵时间与培养基是影响活菌数的主要因素,在微生态制剂工艺优化过程中要控制好发酵温度与发酵时间。
The factors affecting the number of live bacteria were obtained by analyzing the counting methods of microecological agents in recent years,which provided the theoretical basis for the fermentation process of microecological agents in the future.By analyzing the influence of different conditions and fermentation technology on the number of living bacteria,the main factors which can affect the number of living bacteria were obtained.Results showed that fermentation temperature,fermentation time and culture medium were the main factors affecting the number of live bacteria.The fermentation temperature and fermentation time were controlled in the process of optimization of microecological preparation process.
The factors affecting the number of live bacteria were obtained by analyzing the counting methods of microecological agents in recent years,which provided the theoretical basis for the fermentation process of microecological agents in the future.By analyzing the influence of different conditions and fermentation technology on the number of living bacteria,the main factors which can affect the number of living bacteria were obtained.Results showed that fermentation temperature,fermentation time and culture medium were the main factors affecting the number of live bacteria.The fermentation temperature and fermentation time were controlled in the process of optimization of microecological preparation process.
引文
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[13]鲍志宁,魏培培,林伟锋.水分对干酪乳杆菌LC-134冻干粉的贮存稳定性的影响[J].现代食品科技,2017,33(3):216-221.
[14]杨郁,李静雅,刘小涛,等.低聚糖对植物乳杆菌XC-10的影响研究[J].现代农业科技,2016(4):287-288,292.
[2]张红艳,李忠玲,张强,等.地衣芽孢杆菌MYS68的鉴定及发酵培养基优化[J].粮食与饲料工业,2018(2):50-53.
[3]高业成.乳酸菌活菌计数影响因素的研究[G]//广东省食品学会.“食品工业新技术与新进展”学术研讨会暨2014年广东省食品学会年会论文集.广州:广东省食品学会,2014:4-6.
[4]闫亚梅.植物源益生菌增菌物质的研究[D].西安:陕西科技大学,2016.
[5]易文芝.基于高活菌数的益生菌酸乳发酵技术研究[D].长沙:湖南农业大学,2014.
[6]张岩,李键,陈炼红.不同贮藏温度对酸乳中乳酸菌活菌数以及品质影响的研究[J].食品科技,2015,40(11):329-333.
[7]李志成,张连斌,王碧德,等.发酵温度对冻干乳酸菌发酵剂活菌数的影响[J].西北农业学报,2006(2):156-158.
[8]曾理,江晓.培养方式对乳酸菌计数的影响[J].职业与健康,2004(4):41.
[9]陈庆彩,李敬龙,胡晓珂.基于高活菌数的瑞士乳杆菌和鼠李糖乳杆菌混合发酵工艺优化[J].中国乳品工业,2016,44(6):12-15,19.
[10]吴楠,万月,许伟瀚,等.德氏乳杆菌QS701产ACE抑制肽发酵条件的优化[J].食品工业科技,2018,39(13):230-233,280.
[11]刘秀清,刘璐,李晓东.不同益生元对发酵乳中鼠李糖乳杆菌活性的影响研究[J].现代农业科技,2016(20):262-263.
[12]郭羽,王晓.黄芪多糖对鼠李糖乳杆菌促生长作用初探[J].山西中医学院学报,2018,19(4):10-14.
[13]鲍志宁,魏培培,林伟锋.水分对干酪乳杆菌LC-134冻干粉的贮存稳定性的影响[J].现代食品科技,2017,33(3):216-221.
[14]杨郁,李静雅,刘小涛,等.低聚糖对植物乳杆菌XC-10的影响研究[J].现代农业科技,2016(4):287-288,292.