醋酸杆菌A.pasteurianus SP001冷冻干燥工艺研究  

Study on the Freeze-Drying Technology of A.pasteurianus SP001

作　　者：孙一帆[1] 陈思[1] 梁新红[1] 高莹莹[1] SUN Yi-fan;CHEN Si;LIANG Xin-hong;GAO Ying-ying(School of Food Science,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院食品学院,河南新乡453003

出　　处：《中国调味品》2022年第1期128-132,共5页China Condiment

基　　金：国家自然基金面上项目(31771941);河南省高校科技创新团队支持计划项目(16IRTSTHN007)。

摘　　要：文章介绍了醋酸菌菌种真空冷冻干燥的方法,通过测定冷冻干燥后菌种的产酸特性和活菌数,初步确定了醋酸菌菌种冷冻干燥的保护剂种类和预冻温度。当预冻温度为-60℃、保护剂为10%的葡萄糖和2%的海藻糖溶液时,活菌数为680 CFU/mL,最大产酸量为2.861 g/dL,均为最大值,因此试验表明10%的葡萄糖和2%的海藻糖溶液为较适宜的保护剂,最佳的预冻温度为-60℃。In this paper,the method of vacuum freeze-drying of acetic acid bacteria is introduced,the types of protective agents and pre-freezing temperatures of acetic acid bacteria are determined preliminarily by measuring the acid production properties and the number of viable bacteria after freeze-drying.When the prefreezing temperature is-60℃and the protectant is 10%glucose and 2%trehalose solution,the number of viable bacteria is 680 CFU/mL,and the maximum acid production is 2.861 g/dL,both of which are the maximum values.Therefore,the experimental results show that 10%glucose and 2%trehalose solution is the suitable protectant,and the best prefreezing temperature is-60℃.

关 键 词：醋酸菌 冷冻干燥 保藏 

分 类 号：TS201.1[轻工技术与工程—食品科学]