生香酵母C42真空冷冻干燥保护剂的筛选和优化  

Screening and optimization of vacuum freeze-drying protective agent formula for an aroma-producing yeast strain C42

作　　者：任蓓蕾[1] 李志辉[1] 田洪涛[1] 杜萍萍[1] 张莹莹[1] 马雯[1] 锁然[1] 何俊萍[1] 檀建新[1] 

机构地区：[1]河北农业大学食品科技学院,河北省农产品加工工程技术中心,河北保定071000

出　　处：《食品工业科技》2015年第10期158-162,共5页Science and Technology of Food Industry

基　　金：国家农业科技成果转化基金(2012GB2A200030);国家自然基金(31171725,31071494)

摘　　要：为了获得生香酵母C42的冷冻干燥保护剂,应用Plackett-Burman(PB)、最陡爬坡和Box-Benhnken(BBD)三种实验设计法对真空冷冻干燥制备生香酵母C42活性干酵母的保护剂进行了优化。结果表明最优的保护剂配方为:2.90%甘油,10.33%棉籽糖,9.63%谷氨酸钠,所得酵母菌的存活率为80.56%±1.19%,为该菌种的保存和后续研究应用打下坚实基础。To obtain the vacuum freeze-drying protective agents for an aroma-producing yeast strain C42, Plackett-Burman（PB） ,the steepest ascent experiment and BBD were used to screen the protective agent formula by vacuum freeze-drying method. As a result,the survival rate of aroma-producing yeast strain C42 was 80.56%±1.19% under the optimal freeze-drying conditions which consisted of 2.90% of glycerin, 10.33% of raffinose and 9.63% sodium glutamate,which laid a firm foundation for preservation,the further research and application of the yeast strain C42.

关 键 词：生香酵母 冷冻干燥 响应面法 保护剂 

分 类 号：TS201.1[轻工技术与工程—食品科学]