Full-Text Search:
Home|Journal Papers|About CNKI|User Service|FAQ|Contact Us|中文
《Chinese Journal of Microecology》 2012-05
Add to Favorite Get Latest Update

Optimization of high density fermentation process of Streptococcus thermophilus

LIU Yan-min,HUANG Shao-lei,CHENG Chao,LI Kang-ning(Inner Mongolia ShuangQi Pharmaceutical Co,Ltd.,Huhhot 010010,China)  
In this article,we introduced the optimization of high density fermentation process of Streptococcus thermophilus.Starting with the optimization of culture medium,the pros and cons of single factor analysis method and orthogonal testing method were discussed.Then the optimization of culture condition and fermentation process such as the pH,temperature,agitator speed,inoculating quantity,and incubation time were described.Finally,the post-treatment process of bacteria including cooling treatment,ultrasound treatment,as well as centrifugation and lyophilization were introduced.
【CateGory Index】: TS252.54
Download(CAJ format) Download(PDF format)
CAJViewer7.0 supports all the CNKI file formats; AdobeReader only supports the PDF format.
【References】
Chinese Journal Full-text Database 1 Hits
1 ZHANG Ran,ZHENG Li-xue,CHEN Guo-zheng,WANG Li-mei (College of Biology and Food Engineering,Changshu Institute of Technology,Changshu 215500,China);Study on optimization of fermentation parameters for fermented milk of Euryale Ferox Salisb[J];食品工业科技;2013-08
【Citations】
Chinese Journal Full-text Database 2 Hits
1 XIN Ming-xiu~1,MA Yan-he~2(1.Coll.of Life Sci.Beijing Normal Univ.Beijing 100875;2.Inst.of Microbiol.Chinese Acad.of Sci.Beijing 100080);Advance in Cold Shock Proteins Produced by Microbes[J];微生物学杂志;2006-01
2 TIAN Hong tao, JIA Ying min, MA Wen, LI Li hua, HU Peng liang(Institute of Food Science and Technology,Hebei Agricultural University,Baoding 071001,China);Variations in fermentative activity of Streptococcus thermophilus before and after lyophilization[J];中国乳品工业;2001-06
【Co-citations】
Chinese Journal Full-text Database 10 Hits
1 CAO Feng;MENG Zhao-chun;ZHANG Jian-guo;MENG Cheng;XU Qiang;WANG Xiao-hua;Laiwu Institute of Supervision and Inspection on Product Quality;;Effects of Different Pretreatments on the Suvival Rate of Bacillus Natto[J];农产品加工(学刊);2014-07
2 FU Heng;YUAN Shuang;CHEN Jie;ZHAO Ning;LIU Yong-feng;College of Food Engineering and Nutritional Science,Shaanxi Normal University;;Influence of Lactobacillus bulgaricus on the fermentation process of yogurt and the application prospects[J];食品工业科技;2014-09
3 WANG Hua;HE Jin-mei;Citrus Research Institute,Chinese Academy of Agricultural Sciences;College of Food Science,Southwest University;;Optimization of Cryoprotectant Formulation for Vacuum Lyophilization of Spore Power of Aspergillus niger[J];食品科学;2014-01
4 WANG Hua1,HE Jin-mei1,2 (1.Citrus Research Institute,Chinese Academy of Agricultural Sciences,Chongqing 400712,China; 2.College of Food Science,Southwest University,Chongqing 400715,China);Optimization of Cryoprotectant Formulation for Candida tropical by Central Composite Design[J];食品科学;2013-01
5 LIU Yan-min,HUANG Shao-lei,CHENG Chao,LI Kang-ning(Inner Mongolia ShuangQi Pharmaceutical Co,Ltd.,Huhhot 010010,China);Optimization of high density fermentation process of Streptococcus thermophilus[J];中国微生态学杂志;2012-05
6 XU Na1,2,LIU Qing-mei2,,YANG Xing-min2 (1.College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China;2.Key Lab of Agricultural Processing Technology of Ningbo,Zhejiang Wanli University,Ningbo 315100,China);Study on optimization formula of cryoprotectants for Lactobacillus rhamnosus by response surface methodology[J];食品工业科技;2012-01
7 Zhang Ze-sheng,Wang Jing-yi,Wang Xin,Nie Hong-xia,Hou Dong-mei 1.Key Laboratory of Food Nutrition and Safety,Ministry of Education,Tianjin University of Science & Technology(Tianjin 300457);2.Department of Food Engineering and Biotechnology,Tianjin University of Science & Technology(Tianjin 300457);Screening of the Freeze-dried Protectants for Lactobacillus bulgaricus[J];食品工业;2011-06
8 LIU Hai-yan1, ZHOU Hai-zhen1, XU Xing-lian2*, LI Kai-xiong1, HE Jia-liang1 (1.College of Food, Shihezi University, Shihezi 832003; 2.College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095);Optimization of complex protectant for staphylococcus carnosus[J];食品科技;2009-03
9 ZHOU Hong-bo,ZENG Wei-min,LI Ying,LIU Jian-she,QIU Guan-zhou(School of Minerals Processing and Bioengineering,Central South University,Changsha 410083,China);Freeze-dry Cryoprotectants of Moderate Thermophilic Bacteria for Bioleaching[J];有色金属;2008-03
10 ZHU Ao-lan,YANG Jie (College of Life Science and Technology,Xinjiang University,Urumqi 830046,Xinjiang,China);The Development of Cryoprotector of Biologic Products and its Protective Mechanism[J];喀什师范学院学报;2007-06
【Co-references】
Chinese Journal Full-text Database 7 Hits
1 LIU Yan-min,HUANG Shao-lei,CHENG Chao,LI Kang-ning(Inner Mongolia ShuangQi Pharmaceutical Co,Ltd.,Huhhot 010010,China);Optimization of high density fermentation process of Streptococcus thermophilus[J];中国微生态学杂志;2012-05
2 Zhang Cuan,Xue Lianhai,Jia Xiaoli,Sun Yanhui(Department of Chemistry and Life Science,Chuzhou University,Chuzhou 239012,China);Nutritional and Healthy Protection Value of Gorgon Nut(Euryale ferox Salisb.) and Its Processing and Utilization[J];中国野生植物资源;2009-03
3 Zhang Zhong Liu Zheng Li Fengxia(Anhui Science and Technology University,Fengyang 233100);Optimization of Fermentation Processing Parameters for Lactic Beverage from Black Glutinous Corn by Response Surface Methodology[J];中国粮油学报;2008-01
4 Wang Kuiming~(1,2) Wang Changlu~1 Chen Tietao~1 Zhang Hucheng~2 Yang Xiuxu~2 Cao Xiaomei~2 Chen Wei~2 1(School of Food Engineering and Biotechnology,Tianjin University of Science & Technology,Key Lab of Food Nutrition and Safety of Tianjin,Tianjin 300457,China) 2(Institute of Microbiology and Epidemiology,Academy of Military Medical Sciences,Beijing 100071,China);The Primary Study on High Cell Density Culture of Lactobacillus bulgaricus[J];食品与发酵工业;2007-10
5 ;活乳酸菌乳饮料的研究[J];食品科学;2002-08
6 Xie Zhulan etl al.;Study on the processing of chaenoneles lagenoria juice fermented by lactic acid bacteria[J];食品工业科技;2001-02
7 Nan Qingxian Gong Haiyan Li Xingmin (Dept.of Food Science,Beijing Agricultural University.Beijing 100094) Gao Songbai (Beijing Kraft Company Ltd.Beijing 100085);The Research on the Preparation of Carbonated Fermented Milk Beverage[J];北京农业大学学报;1994-04
【Secondary References】
Chinese Journal Full-text Database 3 Hits
1 Chen Jing;Chuzhou Vocational And Technical College;;Summarize of Present Processing Situation of Euryale ferox Products[J];安徽农学通报;2016-14
2 WANG Na;BAO Yi-feng;CAI Jin-qiao;GU Rui-xia;CHEN Xia;College of Tourism Cooking ( Food Science and Engineeing) ,Yangzhou University;;Nutritional Value and Development and Utilization of Gordon Fruit[J];中国食物与营养;2016-02
3 ZHANG Ran;QI Bin;WANG Jing;College of Biology and Food Engineering,Changshu Institute of Technology;School of Food Science and Technology,Jiangnan University;;Optimization of processing technology for Euryale ferox Salisb yogurt by response surface method[J];食品与机械;2014-06
【Secondary Citations】
Chinese Journal Full-text Database 5 Hits
1 ZHANG Lanwei1, E Zhiqiang2, WAN Haifeng1, XU Songbin2, LIU Wanquan (1. Food Science college of North East Agricultural University,Harbin 150030,China; 2. Heilongjiang Dairy Group,Harbin 150086,China);Selecting enhancement culture and dried protectors on lactic acid bacteria[J];中国乳品工业;2000-02
2 Zhang Lanwei Liu Wei (Northeast Agricultural University) (Harbin Dairy Products Factory) (Heilongjiang Dairy Group Company);Influence of Added Nutriment on Growth of Streptococcus Thermophilus and Lactobacillus Bulgaricus[J];中国乳品工业;1999-01
3 Liu Bing;Zhang Guonong;Lin Jinzi(Wu Xi University of Light Industry );The Research on Protectant for Instant Powder Preparation of Yoghurt Starter[J];中国乳品工业;1996-02
4 Liu Yufeng; Wang Jinying (Institute of Applied Microblolgy,Heilongjiang Academy of Science, Harbin);Preparation of Freeze Dried Direct-to-Vat Cultures for Yoghurt Production[J];中国乳品工业;1995-06
5 Lu Weiqun;Influence factors of the survival on Lactic acid bacteria during freezing and freeze-drying.[J];中国乳品工业;1993-05
©2006 Tsinghua Tongfang Knowledge Network Technology Co., Ltd.(Beijing)(TTKN) All rights reserved