The results indicated that 10%~15% skim milk, and 10%~15% algar have a better protecting effect on Lactobacillus helveticum starter.

• 实验表明，选用10%25~15%25脱脂奶，10%25~15%25海藻糖作为保护剂，对瑞士乳杆菌的冻干保藏有较好的保护效果。