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Study on freeze-drying technology of lactic acid bacteria hs-3 and ws-3

Sun Jin-xu, Huixia Zhu, Wei Shu-zhen, Min Wang, Qian Wang, LU Zhan-gen, Limin Hao

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Abstract

According to the relationship in freeze-drying thickness,drying time and liquid water content of freeze-drying starters,the freeze-drying time for lactic acid bacteria(LAB)strain hs-3 and ws-3 was ensured as 13 h,and the freeze-drying thickness was 0.75 cm.By screening in different cryoprotectants,the superior compound cryoprotectant for LAB freeze-drying was proved to be a mixture of 10% carrot juice,6% glucose,1% Q,1% maltodextrin and 1% W.The results indicated that the mixed freeze-drying bacterial starter of hs-3 and ws-3 had good performance in fermentation by activity determination.

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What this paper is about

According to the relationship in freeze-drying thickness,drying time and liquid water content of freeze-drying starters,the freeze-drying time for lactic acid bacteria(LAB)strain hs-3 and ws-3 was ensured as 13 h,and the freeze-drying thickness was 0.75 cm.By screening in different cryoprotectants,the superior compound cryoprotectant for LAB freeze-drying was proved to be a mixture of 10% carrot juice,6% glucose,1% Q,1% maltodextrin and 1% W.The results indicated that the mixed freeze-drying bacterial starter of hs-3 and ws-3 had good performance in fermentation by activity determination.

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Available abstract

According to the relationship in freeze-drying thickness,drying time and liquid water content of freeze-drying starters,the freeze-drying time for lactic acid bacteria(LAB)strain hs-3 and ws-3 was ensured as 13 h,and the freeze-drying thickness was 0.75 cm.By screening in different cryoprotectants,the superior compound cryoprotectant for LAB freeze-drying was proved to be a mixture of 10% carrot juice,6% glucose,1% Q,1% maltodextrin and 1% W.The results indicated that the mixed freeze-drying bacterial starter of hs-3 and ws-3 had good performance in fermentation by activity determination.

Key concepts: Cryoprotectant, Freeze-drying, Maltodextrin, Lactic acid, Food science, Starter, Fermentation, Bacteria

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