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

doi:10.7506/spkx1002-6630-201401031

Abstract

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

CLC Number:

Q93.336

WANG Hua1, HE Jin-mei1,2. Optimization of Cryoprotectant Formulation for Vacuum Lyophilization of Spore Power of Aspergillus niger[J]. FOOD SCIENCE, 2014, 35(1): 159-162.

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