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Optimization of Culture in Vacuum Freeze-drying Lactobacillus / 微生物学通报
Microbiology ; (12)1992.
Article in Zh | WPRIM | ID: wpr-569800
Responsible library: WPRO
ABSTRACT
Starter is one of the most important factors in the yoghourt producing.The using of vacuum freeze-drying starter can greatly improve the quality of products and avoid some technical problems.The best combination of S.t and L.b were mushroom juice 14mL、carrot juice 10mL、maize liquid 0.6mL、Vc 0.2g and beer 10mL、tomato 10mL、carrot juice 15mL、mushroom juice 16mL respectively,the best cultivate time was also determined.
Key words
Full text: 1 Index: WPRIM Language: Zh Journal: Microbiology Year: 1992 Type: Article
Full text: 1 Index: WPRIM Language: Zh Journal: Microbiology Year: 1992 Type: Article