Studies On Immobilization And Characterization Of Koumiss Germ Grows

5 plants lactobacilluses and 2 stub yeasts were immobilized.Then their immobilized cell's characterization were investigated. Firstly,Immobilized cell's grow conditions were selected by the single factor experiment and three factors three levels experiments. Eventually, it get some useful results ,for example, 3%CaCl2, 3% sodium alginate, 12 number needle diameter, 1:20 of immobilized cell encapsulation's quantity, 10% of the volume and 38 degrees of immobilized bacteria fermentation temperature. Then, 12 group Koumiss Germ Grow derivative of b2 and b3 be done fermentation experiments . Measurements showed that the pH values and lactose values of immobilized bacteria were lower than free bacteria values, such as bacteria immobilized were fermented to 24h, the pH value of 3.65 ib2 were below the free bacteria b2 pH value 3.75; immobilized bacteria ib3 lactose 1.86 g/100 mL lower than the corresponding value of free bacteria b3 lactose value 2.26 g/100 mL. These suggested acid production capacity of immobilized bacteria and its ability of decomposing lactose have been strong in free bacteria.Eventually,it reached that fermentation efficiency of immobilized bacteria were higher than free bacteria fermentation. Acidity value of immobilized bacteria also obeyed to the rule. Lactic acid bacteria immobilized and yeast immobilized number(109 cfu/mL ) were biger than free Lactic acid bacteria and yeast number(108 cfu/mL).Repeat fermentation efficiency of immobilized cell were higher than repeat fermentation efficiency of free bacteria. Antibacteria characterization of immobilized cell were also higher than free bacteria.