食品科学 ›› 2006, Vol. 27 ›› Issue (9): 73-75.

• 基础研究 • 上一篇    下一篇

瑞士乳杆菌冷冻干燥保护剂的研究

 刘丹,  潘道东   

  1. 南京师范大学食品科学与营养系
  • 出版日期:2006-09-15 发布日期:2011-10-20

Study on Cryoprotective Agents of Lactobacillus helveticus ATCC 15019 during Lyophilization

 LIU  Dan,   Pan-Dao-Dong   

  1. Department of Food Science and Nutrition, Nanjing Normal University, Nanjing 210097, China
  • Online:2006-09-15 Published:2011-10-20

摘要: 本实验采用单因素试验、正交试验及均匀试验对瑞士乳杆菌在冷冻干燥过程中的保护剂进行了研究,确定了复合保护剂的组成及用量。结果表明添加保护剂后,瑞士乳杆菌的冻干存活率都有不同程度的提高,复合保护剂效果明显优于单一保护剂,以10.4%海藻糖+4.0%谷氨酸钠+11.2%脱脂乳组合的效果为最佳,冻干存活率高达86.7%。

关键词: 瑞士乳杆菌, 冷冻干燥, 保护剂

Abstract:  Lactobacillus helveticus ATCC15019 is a kind of new probiotics which has the antihypertensive function. The cryoprotective agents of Lactobacillus helveticus ATCC15019 during lyophilizing were studied by single factor, orthogonal and uniform experiments. The components and dosage of the cryoprotective agents were ascertained. The results indicated that the cryoprotective agents show obvious effect on increasing the survival rate of Lactobacillus helveticus ATCC15019. When using the combination of 10.4% trehalose and 4% sodium glutamate and 11.2% skim milk , the cryoprotective agents show the most effective effect with the survival rate reaching 86.7%.

Key words:  , Lactobacillus helveticus ATCC15019; cryoprotective agents; lyophilization;