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Chemical De-stressing Effect on High-density Fermentation of Lactobacillus acidophilus
Author(s): 
Pages: 44-47
Year: Issue:  3
Journal: FOOD AND FERMENTATION INDUSTRIES

Keyword:  嗜酸乳杆菌高密度培养去胁迫;
Abstract: 采用向发酵液中添加适当的碱或碱性盐等物质的方法,消除了影响嗜酸乳杆菌生长的有机酸的胁迫作用,达到单位体积的发酵液内含有更多活菌体的目的.结果表明,在发酵过程中,添加一定量的柠檬酸钠可减少乳酸对嗜酸乳杆菌的胁迫作用,从而提高了活菌密度.
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