嗜酸乳杆菌冷冻干燥过程中保护剂的筛选及液氮预冻  

Selection of Cryoprotectants for Lactobacillus acidophilus and Pre-freezing in Liquid Nitrogen during Lypholization

作　　者：朱东升[1] 马鎏鎏 李青青[1] 陈启和[1] 郑晓冬[1] 何国庆[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,浙江杭州310029

出　　处：《食品科学》2010年第1期198-200,共3页Food Science

摘　　要：冻干乳酸菌发酵剂在乳品生产中的优势日益明显,对其研究尤为重要。通过正交试验设计,优化适合嗜酸乳杆菌的最佳冻干保护剂配方为:脱脂乳粉15%、海藻糖4%、VC1%、谷氨酸钠1.5%。在冷冻干燥中,通过实验发现,用液氮预冻比在普通的冷冻干燥条件下预冻嗜酸乳杆菌的存活率要高。此外,用液氮预冻时,不同的液滴大小对嗜酸乳杆菌的存活率也有影响,液滴越小,存活率越高。Lypholized yogurt starter culture is becoming more and more important in our life.In this study,the optimal cryoprotectant formula for Lactobacillus acidophilus was determined using orthogonal array design to be composed of 15% nonfat milk powder,4% trehalose,1% vitamin C and 1.5% glutamate.During lypholization process of Lactobacillus acidophilus,higher survival rate was achieved using pre-freezing in liquid nitrogen than unusing.In addition,an obvious effect of liquid nitrogen droplet size on survival rate of Lactobacillus acidophilus was also observed during pre-freezing process.The smaller droplet size of liquid nitrogen resulted in a higher survival rate of Lactobacillus acidophilus.

关 键 词：嗜酸乳杆菌 冷冻干燥 保护剂 液氮预冻 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]