卡利比克毕赤酵母活细胞制剂加工工艺的研究  

Study on the processing of active cells agents of Pichia caribbica

作　　者：庞水秀[1] 张红印[1] 杨其亚[1] 赵利娜[1] 

机构地区：[1]江苏大学食品与生物工程学院,江苏镇江212013

出　　处：《食品工业科技》2012年第2期303-306,共4页Science and Technology of Food Industry

基　　金：江苏省自然科学基金(BK2009214);江苏高校优势学科建设工程

摘　　要：分别对卡利比克毕赤酵母的活细胞液体和固体剂型产品的加工工艺进行研究。利用磷酸缓冲溶液添加0.01%维生素C和2.5%海藻糖制备的卡利比克毕赤酵母液体制剂在20℃保藏15d仍然保持81.8%存活率。利用微波真空干燥技术在真空度8kPa,功率先为200W,后为100W,然后再进行真空干燥,得到含水量9.4%,活细胞率为100%的活性干酵母,经过4℃保藏3个月仍然保持84.8%存活率。无论采用液体制剂还是固体制剂,在保藏后对水果的病害仍具有良好的生物防治效果。The processing of active cells agents of Pichia caribbica in liquid and solid formulation was investigated. When 0.01% L-ascorbic acid and 2.5% trehalose were used as protectants, Pichia caribbica maintained high vibility of 81.8% after 15d at 20℃.When using microwave vacuum drying,with the vacuum 8kPa, and the power of 200W followed by ]00W, Pichia caribbica in solid formulation with high viability of 100% and 9.4% water content was produced.And Pichia caribbica in solid formulation maintained high viability of 84.8% after 3 months at 4~C. Biocontrol efficiencies of Pichia caribbica in liquid and solid formulation were maintained after storage.

关 键 词：生物防治 卡利比克毕赤酵母 液体制剂 固体制剂 微波真空干燥 

分 类 号：Q815[生物学—生物工程]