鼠李糖乳杆菌冻干保护剂的研究  

Freeze-dried protective agent of L.rhamnosus

作　　者：熊涛[1] 田微[1] 黄寅[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,南昌330047

出　　处：《食品科技》2011年第5期8-12,17,共6页Food Science and Technology

基　　金：教育部留学回国人员创业基金项目;食品科学与技术国家重点实验室自由探索课题(SKLF-TS-200920)

摘　　要：以菌种冻干后存活率为指标,研究糖类、蛋白质类、多元醇类对鼠李糖乳杆菌的冻干保护作用。实验结果表明,在脱脂乳、甘油、海藻糖、蔗糖、葡萄糖、乳糖、糊精、抗坏血酸、谷氨酸钠、麦芽糖10种物质中保护效果较好的物质分别为脱脂乳、海藻糖、甘油。将它们确定为单因素进行响应面分析,响应面优化结果为:脱脂乳11.12%、海藻糖4.87、甘油2.96%。菌种冻干后的细胞成活率能达到96.48%±1.27%,与理论预测值接近。Freeze-dried protective effect of carbohydrates, proteins and polyols on Lactobacillus rhamnosus were studied with freeze-dried bacteria survival as an index. The results shows that skim milk, trehalose, glycerin achieve better performance in ten materials such as： skim milk, glycerin, trehalose, sucrose, glucose, lactose, dextrin, ascorbic acid, sodium glutamate, maltose. So we identify these three as single factors using response surface analysis. The results are as follows： 11.12% skimmed milk, trehalose 4.87, glycerol 2.96%. The cell survival rate can reach 96.48% ？1.27%. After freeze-dried treatment closing with the theoretical prediction value.

关 键 词：鼠李糖乳杆菌 冻干保护剂 配方优化 

分 类 号：TS205.7[轻工技术与工程—食品科学]