真空冷冻干燥工艺参数对植物乳杆菌MA2活性的影响  

Effect of vacuum freeze-drying on activity of Lactobacillus plantarum MA2

作　　者：许女[1] 习傲登[2] 张玢[2] 

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]教育部天津市食品营养与安全重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国酿造》2011年第11期34-38,共5页China Brewing

基　　金：国家“十一五”科技支撑计划项目(2006BAD04A06);山西农业大学引进人才科研启动基金(XB2009012)

摘　　要：试验主要研究了预冻温度、预冻时间、保护剂配方、保护剂与菌泥比例、物料厚度等真空冷冻干燥工艺参数对植物乳杆菌MA2活性的影响,并对真空冷冻干燥过程中菌粉的含水量进行了动态监测,绘制了物料升温曲线图,最终确定了合适的真空冷冻干燥工艺为预冻温度70℃;预冻时间2h;保护剂与菌泥的比例为1∶3;保护剂配方为脱脂奶粉10%,海藻糖1.5%,甘油0.5%,山梨醇2%,麦芽糊精1%;冻干厚度为1.5cm,该工艺条件下植物乳杆菌MA2真空冷冻干燥后的菌体存活率达61%,活菌数为1.50×1012cfu/g。经复水试验证明,真空冷冻干燥后的菌体活性保持良好,证明该工艺具有良好的应用推广前景。Effect of vacuum freeze-drying operational parameters, such as pre-freezing temperature and time, preservative formula, ratio of preserva- tive to bacteria and material thickness, on activity of Lactobacillus plantarum MA2 were studied. Besides, the moisture of lyophilized material was measured during the whole freeze-drying process and material drying curve was depicted. The optimum parameters were obtained as follows： pre-freez- hag temperature -70℃, pre-freezing time 2h, the ratio of preservative agent to bacteria 1：3（v/w）and material thickness 1.5cm. The optimal formula of preservative was as follows： skim milk powder 10%, trehalose 1.5%, glycerol 0.5%, sorbitol 2% and malt dextrin 1%. Under above conditions, the survival rate ofL. plantarum MA2 could reach 61% and viable count was 1.50×10^12cfu/g. Rehydration test proved that lyophilized L. plantarum MA2 exhibited a good activity and fermentation ability, and this vacuum freeze-drying technology has ~reat potential in aoplication and develooment.

关 键 词：真空冷冻干燥 植物乳杆菌MA2 活性 

分 类 号：TS201.3[轻工技术与工程—食品科学]