FOOD SCIENCE
Previous Articles Next Articles
HUANG Ying-ying,DING Wu*,WANG Yan-wen
Online:
Published:
Contact:
Abstract:
This study was designed to examine the effect of different lyophilization protectants based on skim milk and storage conditions (-20, 4 ℃ or room temperature, 16-25 ℃, and different periods of time) on the relative luminous efficiency of lyophilized cells of V. qinghaiensis sp.-Q67 and P. phosphoreum sp.-T3. The results showed that P. phosphoreum sp.-T3 had better tolerance than V. qinghaiensis sp.-Q67 during the freeze-drying process. After 30 min of recovery, the lyophilized cells of both strains with a mixture of kim milk, sucrose and chitosan as the protectant showed the highest luminous efficiency. The best temperature was -20 ℃ for long-term storage of V. qinghaiensis sp.-Q67 lyophilized with a protectant composed of skim milk, sucrose, chitosan and sodium glutamate. P. phosphoreum sp.-T3 lyophilized with any one of the three protectants investigated had good stability during long-term storage irrespective of -20, 4 ℃ or room temperature. Both lyophilized strains could react within 30 min, indicating their potential application in rapid toxicity tests.
Key words: V. qinghaiensis sp.-Q67, P. phosphoreum sp.-T3, protectant optimization, lyophilization, storage stabilty
CLC Number:
TS201.1
HUANG Ying-ying,DING Wu*,WANG Yan-wen. Effect of Lyophilization Protectants and Storage Conditions on Stability of Lyophilized Bioluminescent Bacteria[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201315011.
0 / / Recommend
Add to citation manager EndNote|Ris|BibTeX
URL: https://www.spkx.net.cn/EN/10.7506/spkx1002-6630-201315011
https://www.spkx.net.cn/EN/Y2013/V34/I15/53