培养基、保护剂和饥饿处理对冻干乳酸菌存活性的影响

食品科学 ›› 2007, Vol. 28 ›› Issue (7): 296-299.

培养基、保护剂和饥饿处理对冻干乳酸菌存活性的影响

靳志强, 李平兰

长治学院生化系；中国农业大学食品科学与营养工程学院山西长治046011中国农业大学食品科学与营养工程学院；北京100083；

出版日期:2007-07-15 发布日期:2011-10-24

Effects of Growth Medium, Cryoprotector and Starvation on Survival during Storage of Freeze-dried Lactic Acid Bacteria

JIN Zhi-Qiang, LI Ping-Lan

1.Department of Biochemistry, Changzhi College, Changzhi 046011, China; 2.College of Food Science and Nutritional Engineering, China Agricultural University, Beijing 100083, China

Online:2007-07-15 Published:2011-10-24

摘要/Abstract

摘要： 研究了培养基、冻干保护剂、饥饿处理对冻干乳酸菌存活性的交互影响。结果表明,培养液中加入NaCl、干燥介质中添加冻干保护剂蔗糖、冻干前对L.bulgaricus S-1细胞饥饿,这三种处理都可以提高冻干菌体在贮藏期的存活性;然而当培养液中含有NaCl时,保护剂蔗糖以及对细胞饥饿处理并不能进一步提高该培养液中生长的细胞在贮藏期的存活性。

关键词: 乳酸菌, 存活性, 培养基, 保护剂, 饥饿处理

Abstract: Interactive effects of growth medium, cryoprotector and starvation treatment on bacterial survival during the storage of freeze-dried lactic acid bacteria have been studied. Three factors, including addition of NaCl to the growth medium, addition of sucrose to the drying medium and starvation of S-1 in the stationary phase, could help survive during storage in the dried state. However, in the case of NaCl in the growth medium, not only sucrose in the drying medium seemed to be largely ineffective in further increasing the survival rate of dried cells throughout storage, but also starvation was rather inadequate in protecting dried cells survival during storage.

Key words: lactic acid bacteria, survival, growth medium, cryoprotector, starvation

靳志强, 李平兰. 培养基、保护剂和饥饿处理对冻干乳酸菌存活性的影响[J]. 食品科学, 2007, 28(7): 296-299.

JIN Zhi-Qiang, LI Ping-Lan. Effects of Growth Medium, Cryoprotector and Starvation on Survival during Storage of Freeze-dried Lactic Acid Bacteria[J]. FOOD SCIENCE, 2007, 28(7): 296-299.

[1]	朱寒剑，李雷兵，郑心，李琴，穆杨，徐宁，胡勇，吴茜，柳志杰，李玮，汪超，周梦舟. 乳酸菌生物膜形成调控及在食品中的应用研究进展[J]. 食品科学, 2021, 42(5): 296-304.
[2]	孙悦，刘佳伊，陈璐，杜宏，白凤翎，吕欣然，张德福，郭晓华，励建荣. 抗耐药性大肠杆菌乳酸菌的筛选及抑菌机制[J]. 食品科学, 2021, 42(2): 121-127.
[3]	罗强，李幸洋，陈炼红，张明，刘巧，张大伟，罗璠. 传统发酵泡菜中乳酸菌种群组成及优良菌株产酸耐酸特性分析[J]. 食品科学, 2021, 42(2): 158-163.
[4]	龙峻瑶，张均伟，黄丽，夏宁，滕建文，韦保耀，廖佳珺，郑培英. 六堡茶乳酸菌多样性及其降胆固醇特性分析[J]. 食品科学, 2021, 42(18): 58-64.
[5]	刘璐，吴江丽，杨金桃，唐忠月，曾雪峰. 发酵鱼酱酸产GABA乳酸菌的分离筛选及发酵特性[J]. 食品科学, 2021, 42(18): 73-79.
[6]	白琳，茹先古丽·买买提依明，王旭光，徐兵洁，阿不都乌甫尔·若孜，艾合买提江·艾海提. 5 种乳酸菌对库车小白杏发酵液理化性质及感官评价的影响[J]. 食品科学, 2021, 42(16): 83-88.
[7]	颜旭，王方杰，吴祖芳，翁佩芳. 乳酸菌发酵胡柚汁对小鼠肥胖的调节作用[J]. 食品科学, 2021, 42(15): 167-173.
[8]	刘欣，陈梅春，刘芸，郑雪芳，陈峥，王阶平，刘波. 乳酸菌发酵过程发酵液脂肪酸组生态位的异质性[J]. 食品科学, 2021, 42(14): 110-120.
[9]	丁丽丽，吕欣然，高永悦，崔晓玲，王小咪，白凤翎，仪淑敏，郭晓华. 鱼肠道中抗氧化活性乳酸菌的筛选及鉴定[J]. 食品科学, 2021, 42(10): 127-132.
[10]	窦露，刘畅，巴吉木色，杨致昊，苏琳，赵丽华，田建军，郭月英，靳烨. 日粮添加乳酸菌对苏尼特羊生长、肉品质、风味物质和抗氧化能力的影响[J]. 食品科学, 2021, 42(1): 25-32.
[11]	张麟，高磊，王超，赵子健，段翠翠，赵玉娟，杨舸，李盛钰. 乳酸片球菌AS185调节高脂高糖饮食诱导的代谢综合征[J]. 食品科学, 2021, 42(1): 215-221.
[12]	李敏涵，李洪军，李少博，余思洁，贺稚非. 抗冻保护剂在肉品及水产品贮藏保鲜中的应用研究进展[J]. 食品科学, 2021, 42(1): 294-301.
[13]	董杰，刘鹭，甲承立，朱俊玲，吕加平. 乳酸菌代谢物中二肽基肽酶-4抑制剂的分离纯化及鉴定[J]. 食品科学, 2020, 41(8): 116-122.
[14]	张英昊，薛照阳，赵廷彬，殷海松，乔长晟,. 出芽短梗霉发酵液中聚苹果酸定量近红外模型的建立与应用[J]. 食品科学, 2020, 41(8): 152-158.
[15]	李慧臻，史佳鹭，占萌，关嘉琦，闫芬芬，霍贵成. 乳酸菌缓解酒精性肝病的研究进展[J]. 食品科学, 2020, 41(7): 306-314.