利用响应面法优化鼠李糖乳杆菌TUST006冷冻干燥保护剂  

Optimization of Cryoprotectants for Lactobacillus rhamnosus TUST006 by Response Surface Methods

作　　者：刘会平[1] 马丽[1] 戴广丽[1] 闫清泉[1] 徐乙文[1] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300457

出　　处：《现代食品科技》2010年第9期975-978,共4页Modern Food Science and Technology

基　　金：天津市科技计划项目(082HN2NC02500)

摘　　要：本文用2水平7因子和响应面分析法筛选优化了鼠李糖乳杆菌TUST006冷冻干燥的保护剂配方。结果表明,脱脂乳、海藻糖、谷氨酸钠能显著提高细胞对冷冻和干燥的环境耐受能力。以冻干后的细胞存活率为响应值,混合保护剂的最佳配方为脱脂乳8.62%,海藻糖2.78%,谷氨酸钠6.74%,细胞存活率为96.44%,贮存两个月后细胞存活率可保持在90.30%。The formula of cryoprotectants for Lactobacillus rhamnosus TUST006 was optimized by 2-level factorial design and Box Behnken Design（BBD）.The results indicated that the skim milk,trehalose and sodium glutamate are three key factors,which contribute to the survival of the cells after cryodesiccation.By BBD design and response surface analysis,the quadratic model for the three significant factors was established with cell survival rate as the target response.The optima formula is obtained as：the skim milk 8.62%,trehalose 2.78% and sodium glutamate 6.74%,with which the cell survival rate reaches 96.44%,and the cell survival rate can preserves 90.30% after 2-month storage.

关 键 词：鼠李糖乳杆菌TUST006 冷冻干燥保护剂 二水平部分因子设计 响应面法 

分 类 号：TS201.3[轻工技术与工程—食品科学]