山梨醇、甘露醇及甜菜碱等对两歧双歧杆菌冻干的影响  

Effects of sorbitol, mannitol and betaine on the freeze-drying of Bifidobacterium bifidum

作　　者：陈合[1] 张建华[1] 秦涛[2] 马齐[2] 舒国伟[1,2] 

机构地区：[1]陕西科技大学生命与工程学院,西安710021 [2]陕西省科学院酶工程研究所,西安710600

出　　处：《食品科技》2014年第1期19-23,共5页Food Science and Technology

基　　金：陕西省科学院重点项目(2010K-03)

摘　　要：通过单因素实验,研究了NaCl、山梨醇、甘露醇、谷氨酸、谷氨酸钠、甜菜碱添加到MRS优化培养基中对双歧杆菌冻干存活率和单位菌粉活菌数的影响,确定了适合两歧双歧杆菌最佳冻干条件。结果表明:添加物NaCl、山梨醇、甘露醇、谷氨酸、谷氨酸钠、甜菜碱的浓度分别为0.5%、0.6 g/L、0.9 g/L、0.3 g/L、0.2 g/L、0.4 g/L时双歧杆菌冻干存活率分别达到最大。The effects of sodium chloride, sorbitol, mannitol, glutamic acid, sodium glutamate, betaine added to MRS medium optimization on Bifidobacterium freeze-drying survival rate and viable count per unit were studied through single factor test. And then the optimum freeze-drying conditions of B.bifidum were determined. The results showed that these anti-freeze factors have some effect on B.bifidum, and Bifidobacterium freeze-drying survival rate were up to the maximum while the concentration of sodium chloride, sorbitol, mannitol, glutamic acid, sodium glutamate, betaine were 0.5%, 0.6 g/L, 0.9 g/L, 0.3 g/L, 0.2 g/L, 0.4 g/L, respectively.

关 键 词：山梨醇 甘露醇 甜菜碱 两歧双歧杆菌 冻干 

分 类 号：TS201.3[轻工技术与工程—食品科学]