保护剂及冷休克处理对纳豆菌冻干后存活率的影响  

Effects of cryoprotectants and cold shock treatment on the survival rate of Bacillus natto

作　　者：曹峰[1] 董贝磊[2] 陆晓滨[2] 刘洪富[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353 [2]青岛大学医学院,山东青岛266071

出　　处：《食品工业科技》2008年第2期123-124,128,共3页Science and Technology of Food Industry

摘　　要：对冷冻干燥法制备纳豆菌活菌制剂过程中保护剂及冷休克处理对纳豆菌存活率的影响进行了研究,通过单因素实验和正交实验筛选出了最佳保护剂组合:脱脂乳粉10%、麦芽糊精3%、蔗糖5%、抗坏血酸0.5%,并确定了最优冷休克处理条件:8℃处理5h。在以上两因素协同作用下,纳豆菌冻干后的存活率可达90.9%。The effects of cryoprotectants and cold shock on the survival rate of the Bacillus natto were researched. Through single factor design and orthogonal design, it was showed that the optimum cryoprotectants were： skimmed milk powder 10% ,maltodextrin 3% ,sucrose 5% ,Vc 0.5%. And the best cold shock treatment was： 8℃, 5h. Under the above two factors,the survival rate of Bacillus natto was 90.9%.

关 键 词：纳豆菌 冷冻干燥 保护剂 冷休克处理 

分 类 号：TS201.3[轻工技术与工程—食品科学]