食品科学 ›› 2014, Vol. 35 ›› Issue (1): 159-162.doi: 10.7506/spkx1002-6630-201401031

• 生物工程 • 上一篇    下一篇

黑曲霉孢子粉真空冷冻干燥保护剂配方优化

王 华1,贺金梅1,2   

  1. 1.中国农业科学院柑桔研究所,重庆 400712;2.西南大学食品科学学院,重庆 400715
  • 收稿日期:2013-06-25 修回日期:2013-12-20 出版日期:2014-01-15 发布日期:2014-01-22
  • 通讯作者: 王华 E-mail:wanghua40@126.com
  • 基金资助:

    国家现代农业(柑橘)产业技术体系建设专项(CARS-27-05C)

Optimization of Cryoprotectant Formulation for Vacuum Lyophilization of Spore Power of Aspergillus niger

WANG Hua1, HE Jin-mei1,2   

  1. 1. Citrus Research Institute, Chinese Academy of Agricultural Sciences, Chongqing 400712, China;
    2. College of Food Science, Southwest University, Chongqing 400715, China
  • Received:2013-06-25 Revised:2013-12-20 Online:2014-01-15 Published:2014-01-22
  • Contact: WANG Hua E-mail:wanghua40@126.com

摘要:

采用单因素试验和混合均匀试验设计,对黑曲霉孢子粉真空冷冻干燥保护剂配方进行筛选和优化。通过Design-Expert软件对实验数据进行回归分析,得到保护剂最佳配方为脱脂奶粉6.43 g/100 mL、蔗糖13.03 g/100 mL、甘油6.88 g/100 mL,孢子存活率预测值为88.82%,实际值为87.03%。

关键词: 黑曲霉, 保护剂, 均匀试验设计, 存活率

Abstract:

A cryoprotectant composed of skim milk powder, sucrose and glycerol for vacuum lyophilized spore power
of Aspergillus niger was developed and its formulation was optimized by one-factor-at-a-time and uniform design. By
regression analysis of the experimental data, the optimal cryoprotectant formulation (per 100 mL of cryoprotectant) found to
consisted of 6.43 g of skim milk powder, 13.03 g of sucrose, and 6.88 g of glycerol. The predicted survival rate of spore with
the addition of the optimized cryoprotectant after freeze-drying was 88.82%, which was close to the actual value of 87.03%.

Key words: Aspergillus niger, cryoprotectant, uniform design, survival rate

中图分类号: