On the base of the suitble freeze-drying parameter, the optimalfreeze-drying Cryoprotector formula was: fucose was 0.5517g; Sucrose was3.0761g;Glucose is 4.0537g; Glutamic acid sodium is 0.9241g;Corn starchwas 0.2133g,The lactobacillus colony number was 1.59×10~8;The livabilityof lactobacillus was over 72.4%.
3．在最佳冻干参数条件下，添加冻干保护剂海藻糖0.5517g；蔗糖3.0761g；葡萄糖4.0537g；谷氨酸钠0.9241g；玉米淀粉0.2133g。
参考来源 - 保持乳酸菌活性的冻干泡菜工艺研究