冷冻干燥浓缩乳酸菌发酵剂抗冷冻保护剂的选择  

Selection of the Cryogenic Medium of the Lyophilizing Lactic Acid Bacteria Concentrates

作　　者：乔发东 

机构地区：[1]河南职技师院食工系,新乡453003

出　　处：《河南职业技术师范学院学报》1998年第1期43-46,共4页Journal of Henan Vocation-Technical Teachers College

摘　　要：用冷冻乳酸菌细胞悬浮液的方法选择出理想的抗冻保护剂 (冷冻介质 ) ,组成为 :脱脂乳粉、蔗糖、麦芽糖、蛋白胨、酵母浸出物、VC、甘油和谷氨酸钠。将保加利亚乳杆菌和嗜热链球菌分别悬浮于该介质中进行冷冻干燥 (4Pa,- 35℃ ,2 8h) ,冷冻干燥存活率分别是 70 .4%和 89.7%。明显抑制了冷冻干燥过程对乳酸菌造成的损伤作用。The cryogenic medium composed of skimed milk,sucrose,maltose,peptone,yeast extract, Vc,glucerine and sodium glutamate was deter mined by freezing suspension of Lactic acid bacteria. Lactobacillus bulgaricus and Streptococcus themophillus suspended in the Cryogenic medium were Lyophilized at 4Pa, 35℃for 28 hours and their lyophilizing survival rates were 70.4%and 89.7% respectively. The loss of lactic acid bacteria by lyophilization Was decreased obviously by using this cryogenic medium.

关 键 词：乳酸菌 浓缩发酵剂 抗冷冻保护剂 

分 类 号：TS252.4[轻工技术与工程—农产品加工及贮藏工程]