Preparation and Application of Directed Vat Set Indigenous Freeze-Drying <i>Lentilactobacillus hilgardii</i> Q19 Starter in Winemaking.

At storage temperatures of 4 °C and −20 °C, the number of viable LAB cells shows a decreasing trend with the increase in storage time.

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From 20 to 36 days, the viable control count showed a gradual increase, with the viable count growing from 10 6 CFU/mL to 10 7 CFU/mL; at 36 days to the end of MLF, the viable count of the control began to stabilize and did not show an increasing trend. 3.6.2.

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hilgardii Q19 starter culture is highly significant.

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When the L-Glutamic acid sodium salt was kept constant at 5 g/100 mL, the lyophilized survival rate of Q19 showed a trend of increasing and then decreasing as the amount of skimmed milk powder and yeast extract powder was increased.

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