瑞士乳杆菌冻干保护剂的选择  

Screening of cryoprotective agents of Lactobacillus helveticus during lyophilization

作　　者：吴玲[1] 潘道东[2,3] 刘海燕[4] 

机构地区：[1]常州工程职业技术学院制药与生物工程技术系,江苏常州213164 [2]南京师范大学国家乳品加工技术研发分中心,江苏南京210097 [3]宁波大学生命科学与生物工程学院,浙江宁波315211 [4]山西大同大学农学院,山西大同037009

出　　处：《食品与机械》2010年第1期157-159,163,共4页Food and Machinery

摘　　要：研究几种高、低分子化合物对冻干瑞士乳杆菌的保护作用。以冻干后的活菌存活率和凝乳时间为考察指标,先进行单因素试验筛选出保护效果最好的4种物质甘油、葡萄糖、组氨酸和牛血清白蛋白,用这4种物质复配,进行复合保护剂正交试验。结果表明:将增菌培养基发酵液(含10%脱脂乳)与冻干保护剂溶液混合冻干,最佳保护剂配方为0.5%甘油+15.0%葡萄糖+150mg/L组氨酸+1.5%牛血清白蛋白。加入冻干保护剂后,瑞士乳杆菌冻干后存活率可达89%。The protective effect of low and high molecular compounds on Lactobacillus helveticus during lyophilization was studied. The single factor experiment was done first based on the survival rate and coagulation time after lyophilization, and then glycerol, glucose, his tidine and bovine serum myoglobin which showed better protective effect were studied by the orthogonal experiment. The resultsindicated that 0. 5% glycerol, 15. 0% glucose, 150 mg/L histidine, and 1. 5% bovine serum albumin showed the best protective effect after the fermentation broth by enrichment medium （10% skim milk included） was mixed with lyoprotcctant solution. The survival rate reached 89% after cryoprotective agents were added.

关 键 词：瑞士乳杆菌 冷冻干燥 保护剂 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]