干酪乳杆菌鼠李糖亚种冻干保护剂的研究  

Study of cryoprotective agents during freeze-drying Lactobacillus casei subsp. rhamnosus 719

作　　者：邢蕾[1] 吴晖[1] 刘冬梅[1] 石英[1] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640

出　　处：《中国乳品工业》2009年第11期15-17,共3页China Dairy Industry

基　　金：广东省自然科学基金(8451064101000291);"新世纪优秀人才计划"资助项目(NCEF06-0746)

摘　　要：以存活率为指标,对干酪乳杆菌鼠李糖亚种(Lactobacillus caseisubsp. rhamnosus719)的菌体进行冻干保护研究,通过优化冻干保护剂,以降低冻干过程中的细胞损伤。结果表明,7种保护剂中,保护效果由大到小依次为海藻糖、脱脂奶粉、蔗糖、甘油、可溶性淀粉、硫酸锰、抗坏血酸;复配则以质量分数10%海藻糖+10%脱脂奶粉的组合为最佳,其菌体存活率达100%,冻干菌粉活菌数达1011g-1。In order to minimize the damage of cell of Lactobacillus casei subsp. rhamnosus719 during freeze-drying, this study was undertaken to choose proper cryoprotectance and optimize the cryoprotectance. The effects of the cryoprotectances on the survival rate of this strain were investigated. The result of single-factor test showed that, the effect of seven cryoprotectances follows the order as that： D-Trehalose, Skim Milk, Sucrose, Glycerol, Soluble starch, MnSO4, Vc. The best composition was： 10 % D-Trehalose ＋ 10 % Skim Milk, in which the survival rate of the bacteria was 100 % and the amount of live bacteria in freeze-dried power was 10^11 g^-1.

关 键 词：干酪乳杆菌 冷冻干燥 冻干保护剂 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程] S859.797[轻工技术与工程—食品科学与工程]