贮藏温度对真空冻干发酵剂发酵乳杆菌grx07活性的影响  

Effects of Storage Temperature on the Viability of Lactobacillus fermentum grx07 under Vacuum Freeze-dried Start

作　　者：马雁 沈桂奇 陶志强 王丽 黄欣媛 苏剑波 伍云 张兆俊 印伯星 关成冉 MA Yan;SHEN Gui-qi;TAO Zhi-qiang;WANG Li;HUANG Xin-yuan;SU Jian-bo;WU Yun;ZHANG Zhao-jun;YIN Bo-xing;GUAN Cheng-ran(Key Laboratory for Dairy Biological Technology and Safety Control of Jiangsu Province,Yangzhou University,Yangzhou 225127,China;Guangxi Buffalo Milk Engineering Research Center,Nanning 530000,China;Danyang Kangli Dairy Products Co.,Ltd.,Zhenjiang 212000,China)

机构地区：[1]扬州大学,江苏省乳品生物技术与安全控制重点实验室,江苏扬州225127 [2]广西水牛乳工程技术研究中心,广西南宁530000 [3]丹阳市康力乳制品有限公司,江苏镇江212000

出　　处：《食品工业科技》2020年第2期84-88,94,共6页Science and Technology of Food Industry

基　　金：国家自然科学基金—青年科学基金(31700079);江苏省自然科学基金—青年科学基金(BK20170496);江苏省研究生培养创新工程(KYCX18_2385)

摘　　要：以真空冻干的发酵剂grx07为研究对象,通过测定该发酵剂在20、4、-20℃三种温度下贮藏的存活率、活菌数、水分活度、发酵活力及影响乳酸菌代谢活力的关键酶活(乳酸脱氢酶、β-半乳糖苷酶、ATP酶的酶活),来探讨不同的贮藏温度对发酵乳杆菌grx07菌粉活力的影响。结果表明,发酵剂grx07在20℃贮藏3个月时存活率低于1%;在4和-20℃保藏12个月时菌粉存活率分别为4.45%和51.05%。在-20℃贮藏12个月的活菌数仍能达到3.78×10^11 cfu/g,菌粉水分活度为0.210;活化后发酵pH达到4.30,乳酸脱氢酶、β-半乳糖苷酶、ATP酶的活力分别为贮藏前酶活力的80.24%、74.60%、87.10%。因此,真空冻干发酵剂grx07长期贮藏的适宜温度为-20℃。To investigate the effect of different storage temperatures on the viability of vacuum freeze-dried fermenting agent Lactobacillus fermentum grx07,the survival rate,viable cell count,water activity,fermentation activity and the key enzyme activities of vitality related(lactate dehydrogenase,β-galactosidase,ATPase)were measured at 20,4 and-20℃,respectively.The results showed that the three-month survival rate of starter grx07 was less than 1%at 20℃,while the survival rates was seperately 4.45%and 51.05%at 4 and-20℃for 12 months.The number of viable cells stored at-20℃for 12 months were still reached to 3.78×10^11 cfu/g,the water activity of the powder was 0.210,and the fermentation pH was 4.30.Moreover,the activities of lactate dehydrogenase,β-galactosidase,and ATPase were separately 80.24%,74.60%,87.10%of that prior to the storage.Therefore,the suitable temperature for long-term storage of the vacuum freeze-dried starter grx07 was-20℃.

关 键 词：发酵剂活力 贮藏温度 发酵乳杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]