益生菌复合微生态制剂冻干保护剂的优化及活菌变化研究  

Optimization of protectants of freeze-dried compound probiotics and Variation of probiotics

作　　者：迟涛[1] 田木[2] 张欣宇[2] 钟姝凝 张铁华[2] 王玉堂[3] 刘鹏[1] 

机构地区：[1]国家乳业工程技术中心黑龙江省乳品工业技术开发中心,哈尔滨150028 [2]吉林大学食品科学与工程系,长春130062 [3]东北农业大学食品学院,哈尔滨150030

出　　处：《中国乳品工业》2015年第6期16-19,共4页China Dairy Industry

基　　金："十二五"国家科技支撑计划项目(2013BAD18B08)

摘　　要：选用的益生菌种乳酸菌、酵母菌来源于已证明对人类具有很好保健功能的"开菲尔粒"复合菌相,与筛选的枯草芽孢杆菌复合培养制备复合微生态制剂。通过单因素和响应面实验,确定了复合微生态制剂保护剂的最佳配方为脱脂乳14.17%,海藻糖4.00%和甘油1.65%,在此条件下制得的微生态制剂益生菌存活率最高,可达到89.91%。通过储藏期内活菌总数变化可知,益生菌复合微生态制剂在6个月后活菌总数仍可达109g以上。The lactic acid bacteria and yeast was isolated from kefir grains, compound with Bacillus subtilis to obtain the compound probiotics. By the study of the single-factor-experiment and means of response surface methodology, the optimum formula was determined as： 14.17% skim milk, 4.00% trehalose, 1.65% glycerol, and the survival rate can reach 89.91%. By the study of the shelf-life test, results showed that the counts ofprobiotics were decreased during the six-months storage. But it remained above 10^9 cfu/g after 6 months.

关 键 词：微生态制剂 保护剂 活菌变化 

分 类 号：Q93-33[生物学—微生物学]