Preparation technology of mixed starter cultures about cholesterol-lowering effects

With Lactobacillus plantarum and Lactobacillus casei as raw material, the use of vacuum freeze-drying technology, produced quality meat mixture ferment. The single factor and orthogonal experiment to determine the best training conditions and the strain of lyophilized best conditions, the results obtained: Two strain ratio is 1:1, cultivate pH is 6.7, inoculum size is 3%, raises time is 16 h incubation time for the best strain culture conditions. Pre-freeze temperature is -25 ℃, drying temperature is -35 ℃, lyophilized time is 12 h, agent is 5% sucrose, 3.5% glycerol, 2.5% calcium carbonate of the best conditions of freeze-dried. Based on the number of strains and survival of the shows use of this technology, the system can be fermented from high to facilitate storage, minute waterborne good meat mixture ferment.