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通过对低温干燥前后发酵剂各组分的菌数和产酶活性比较,表明45℃干燥发酵剂时菌种存活率和酶活力较高,且干燥后保存活力降低较小。
The results showed that the viability and enzyme activity of the strain at 45 ℃ were higher than that at 45 ℃ when the starter culture was carried out at 45 ℃.