http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
초음파를 이용한 프로바이오틱스 분말의 유통기한 연장 및 생존율증대 효과
홍동기,정성은,이명희,이호진,이재호,나국남,최일동,이정열,심재헌 한국낙농식품응용생물학회 2018 Journal of Dairy Science and Biotechnology (JMSB) Vol.36 No.4
The purpose of this study was to investigate the effect of ultrasonic treatment during probiotics production process on the shelf life and the survival rate. Once Lactobacillus plantarum and Bifidobacterium longum were cultured in edible culture medium, ultrasonic treatment was performed at 100 Hz for 1, 2, 5, 7, and 10 minutes. Ultrasonic-treated L. plantarum HY7715 and B. longum HY8001 were centrifuged, mixed with a cryoprotectant, and lyophilized. The prepared lactic acid bacteria powder was individually packaged. After 6 months, viable cell counts were measured separately under cold storage and room temperature. In vitro digestion experiments were performed to determine the survival rate at digestive tract. As a result, it was observed that shelf life and survival rate were increased compared to untreated control group.