干酪乳杆菌LC-15冻干发酵剂制备条件研究  

Study on the preparation conditions of a freeze-dried starter for Lactobacillus casei LC-15

作　　者：陈卫[1] 陆英[1] 田丰伟[1] 赵建新[1] 张灏[1] 

机构地区：[1]江南大学食品学院食品科学与技术国家重点实验室,江苏无锡214122

出　　处：《中国乳品工业》2008年第7期9-13,共5页China Dairy Industry

基　　金：国家高技术研究发展计划(863计划)(2006AA10Z345);江苏省科技计划项目(BG2007338)

摘　　要：在益生菌发酵乳制品的开发与应用研究中,益生菌发酵剂的制备具有重要的研究价值。对一株具有降低胆固醇作用的益生菌干酪乳杆菌LC-15(Lactobacillus casei LC-15)进行冻干发酵剂制备研究。通过正交优化得到最佳冻干保护剂组合为:脱脂奶粉100 g/L,甘油30 mL/L,麦芽糊精100 g/L,海藻糖150 g/L,L-谷氨酸钠10 g/L。将此冻干保护剂应用于干酪乳杆菌LC-15冷冻干燥,其存活率达到82.2%,活菌数达4.4×1010 g-1。在此基础上,对冻干过程中干酪乳杆菌LC-15的预培养条件和预冻条件进行考察,得到的优化结果为:在37℃预培养60 min后以-40℃预冻3 h,存活率最高可达到84.8%,活菌数达4.9×1010 g-1,凝乳时间为13 h。Probiotic starter culture plays an important role in developing probiotic yoghurt or fermented dairy products. In this paper, the proper cryoprotectant for the cholesterol-reducing probiotic strain Lactobacillus casei LC-15 was studied. The best cryoprotectant was obtained using orthogonality test： NFM powder 100 g/L, maltodextrin 100 g/L, L-glutaminel0 g/L, glycerol 30 mL/L, trehalose 150 g/L. The survival rate of the freeze-dried starter reached 82.2%, and the viable counts was 4.4×10^10 g^-1 With the optimization of the freeze-dried starter preparation conditions, we obtained the maximum starter survival rate （84.8%） and the maximum viable count （4.9×10^10g^-1） by preincubating suspended culture at 37 ℃ for 60 min,and then freezing at -40℃ for 3h.

关 键 词：益生菌 干酪乳杆菌 冻干发酵剂 发酵剂 

分 类 号：TS201[轻工技术与工程—食品科学] TQ920.1[轻工技术与工程—食品科学与工程]