提高保加利亚乳杆菌抗冷冻性的研究  

Study on increasing the freeze-resistance of Lactobacillus bulgaricus

作　　者：山丽杰[1] 田洪涛[1] 万红兵[1] 种克[1] 钱小亮[1] 

机构地区：[1]河北农业大学食品科技学院,保定071000

出　　处：《食品科技》2007年第4期13-17,共5页Food Science and Technology

基　　金：河北省"十五"科技攻关专项专题(03220171D)。

摘　　要：保加利亚乳杆菌(Lactobacillus bulgaricus)L.b-DR经脱脂乳培养基和MRS培养基活化、菊芋汁复合培养基培养、离心收获菌体,以12%脱脂乳作为冷冻保护剂,进行了冷冻试验。研究了在培养基中添加活性成分、培养基的起始pH值、培养温度、细胞收获的菌龄、保护剂的pH值对细胞冷冻存活率的影响。结果表明:在菊芋汁复合培养基中添加0.1%甘油或0.5%VE、培养基的起始pH值为6.0、37℃培养、对数末期或稳定初期收获菌体、保护剂pH值调至6.0,可显著提高保加利亚乳杆菌L.b-DR的冷冻存活率(P<0.05)。The effect on freeze survival rate of Lactobacillus bulgaricus （L.b-DR） about adding active constituents in Jerusalem artichoke juice（JAJ） complex medium, the initial pH of culture medium, temperature, bacterial age and the pH of protectant was studied in the condition that L.b-DR was activated with reconstituted skim milk and MRS, cultivated in JAJ complex medium, harvested with centrifugalism and the skim milk as protectant. The results showed that adding 0.1% glycerol or 0.5% VE, the initial pH of medium was 6.0, L.b-DR was cultivated at 37℃ and harvested at the end of log phase or the beginning of stable phase, the pH of protectant was 6.0, in which the freeze survival rate of L.b-DR was increased significantly（P〈0.05）. This paper provided a scientific foundation for preparing the high-activity concentrated freeze or freeze-dry yoghourt starter.

关 键 词：保加利亚乳杆菌 抗冷冻性 冷冻存活率 

分 类 号：Q93[生物学—微生物学]