摘要
从选择耐酸和耐胆汁的菌珠、合适的包装容器、合适的接种量,采取二步发酵法、微胶囊技术,添加蛋白质、肽和氨基酸、抗坏血酸、半胱氨酸及利用超声波降解乳酸菌释放β-半乳糖酶等10个方面,探讨了提高乳品中益生菌存活力的方法。
Approaches to improve the viability of probiotic bacteria include selection of acid and bile resistant strains,use of oxygen impermeable containers,selection of proper level of inoculum.use of two step fermentation,micro encapsulation,and incorpration of micronutrients such as proteins,peptides and amino acids,use of ascorbic acid as oxygen scavenger,addition of cysteine,use of sonication to release β-galactosidase enzyme from yogurt organisms.
出处
《中国乳品工业》
CAS
北大核心
2001年第6期31-34,共4页
China Dairy Industry
