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《Science and Technology of Food Industry》 2012-15
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Research progress in drying of solid microbial agent and protection of cell

HE Jin-mei1,2,LIU Jun-xuan1,2,SUN Ying1,2,HU Tian-xing1,2,WANG Hua2,(1.College of Food Science,Southwest University,Chongqing 400715,China;2.Citrus Research Institute,Chinese Academy of Agricultural Sciences,Chongqing 400712,China)  
Solid microbial agent has lower preservation costs than liquid microbial agent,can be directly used to ferment,and has its unique advantages in transportation and storage or quality control.But it is difficult to improve the viable count of products.This article reviewed the several drying methods,principle,relative merits and the main factors which affect the viability of cell.
【CateGory Index】: TS201.3
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