CAJ | 학술논문

对不同预处理方法在纳豆菌微生态制剂加工中的应用进行研究，结果表明将纳豆菌发酵液以5000 r/min离心10 min，用无菌生理盐水适当稀释，以1∶1.5（纳豆菌与保护剂质量比）的比例添加冻干保护剂，再将菌悬液pH值调节至7.5，经8℃，5 h的冷应激处理后，与未经预处理的样品相比，冻干后纳豆菌的存活率有较大幅度提高，可达93.3%。
대불동예처리방법재납두균미생태제제가공중적응용진행연구，결과표명장납두균발효액이5000 r/min리심10 min，용무균생리염수괄당희석，이1∶1.5（납두균여보호제질량비）적비례첨가동간보호제，재장균현액pH치조절지7.5，경8℃，5 h적랭응격처리후，여미경예처리적양품상비，동간후납두균적존활솔유교대폭도제고，가체93.3%。
Different pretreatments in machining of Bacillus natto microecologics are researched in this paper. Research indicates that the optimum centrifugal conditions for Bacillus natto fermented liquid is under 5 000 r/min in rotational speed for 10 min. After diluted, mixed Bacillus natto thalli and cryoprotectants at 1∶1.5, then regulates the pH of bacterial suspension to 7.5, and the best cold shock treatment is 8℃, 5 h. Under the above factors, the suvival rate of Bacillus natto is increased to 93.3%.