The effect of nutritional components in selected yeast extracts on the morphology of Lactobacillus acidophilus was investigated by association analysis and single factor experiments in this study. The results suggested that nucleotides in yeast extract had significant effect on the morphology of Lactobacillus acidophilus while proteins had less effect. The IMP, UMP, CMP, AMP, IMP and RNA hydrolysates in yeast extract seemed beneficial to cell division with shorter cell length which helped to improve the freeze-drying survival rate of L. acidophilus. The findings in this research will provide some guidance for the improvement of precise control and manufacturing efficiency in industrial production of L. acidophilus products.
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