丹贝冻干菌剂的制备及其工艺条件的优化  

Tempe Freeze-dried Optimization of Preparation Conditions of Bacteria

作　　者：许亮[1] 陈鑫[1] 徐速[1] 许岩[1] 穆莹[1] 

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《农产品加工（下）》2014年第7期23-26,共4页Farm Products Processing

基　　金：东北农业大学大学生实验中心开放项目资助(10600262c)

摘　　要：从培养基添加的成分、pH值、培养温度以及保护剂等方面,研究对丹贝冻干菌剂存活率的影响,并探究菌剂的稳定性。结果表明,当丹贝菌在PDA培养基中加入0.5%山梨醇或0.5%麦芽糖抗冻剂,培养基pH值在6.5或8.5,31℃预培养48 h时,预冻保护剂采用脱脂乳10%,甘油10%,山梨醇15%时,冻干后菌种的存活率最高,可达73.14%,所制备的丹贝冻干菌剂稳定性较好,适合菌种保存。This paper from the culture medium added ingredients,pH,culture temperature and protective agent and so on,studies effect of stem inocula survival rate of frozen to Tempe,stability and inquiry agent. Research results show that,when the Tempe bacteria in adding 0.5% sorbitol or 0.5% maltose antifreeze agent PDA in the medium,the medium pH in about6.5 or 8.5,31 ℃ pre training 48 h,pre freezing protective agent with skim milk 10%,glycerol 10%,sorbitol 15%,freeze-dried bacteria survival rate is highest,up to 73.14%. Preparation of freeze-dried inoculant Tempe is good stability,suitable for preservation.

关 键 词：丹贝菌 存活率 预处理 保护剂 稳定性 

分 类 号：TS201[轻工技术与工程—食品科学]