The Preparation of Lactic Acid Bacteria Powder Starter
Liu Yun-he
Abstract
Liu Yun-he
Abstract
In order to get lactic acid bacteria starter with a large number of live cells, the medium and culture conditions were studied in this experiment. Results indicate that the composition of the medium for Lactobacillus fermentum and Lactobacillus plantrum is 2% sucrose, 0.58% peptone and 10.92% soybean powder. A large number of lactic acid bacteria cells can be gained in shorter time with 0.5% KH_2PO_4-Na_2HPO_4 added. The selected medium inoculated with 3% Lactobacillus fermentum and Lactobacillus plantrum are cultivated at 38 ℃ for 18 h, and the cell concentrations can reach 6.02×10~9 and 5.88×10~9 per milliliter medium respectively. Such a method can be used in large-scale production of lactic acid bacteria starter.
OpenAlex reports 3 citations for this work. Citation counts describe recorded attention and do not establish research quality.
A contribution statement is not available in the OpenAlex record.
Method details are not available in the OpenAlex metadata.
Findings are not separately available in the OpenAlex metadata.
Limitations are not available in the OpenAlex metadata.
Application details are not available in the OpenAlex metadata.
In order to get lactic acid bacteria starter with a large number of live cells, the medium and culture conditions were studied in this experiment. Results indicate that the composition of the medium for Lactobacillus fermentum and Lactobacillus plantrum is 2% sucrose, 0.58% peptone and 10.92% soybean powder. A large number of lactic acid bacteria cells can be gained in shorter time with 0.5% KH_2PO_4-Na_2HPO_4 added. The selected medium inoculated with 3% Lactobacillus fermentum and Lactobacillus plantrum are cultivated at 38 ℃ for 18 h, and the cell concentrations can reach 6.02×10~9 and 5.88×10~9 per milliliter medium respectively. Such a method can be used in large-scale production of lactic acid bacteria starter.
Key concepts: Lactobacillus fermentum, Starter, Lactic acid, Bacteria, Food science, Lactobacillus, Chemistry, Lactobacillaceae