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Physicochemical Properties, Structural Characterization, Immunoenhancing and Hypoglycemic Activities of Fucoidan Extracts from Two Sargassums Species CHEN Shutong, ZHOU Qingling, YANG Ruiyu, WANG Xiaoxiao, DING Rui, LI Rui, LUO Lianxiang, ZHONG Saiyi, FOOD SCIENCE    2024, 45 (1): 15-22.   DOI: 10.7506/spkx1002-6630-20230202-015 Abstract （237）   HTML （50）    PDF（pc） （5995KB）（293）       Knowledge map    Save In this study, the chemical compositions, structures, immunomodulatory and hypoglycemic activities of fucoidans from Sargassum zhangii (SZ-Fuc) and Sargassum hemiphylla (SH-Fuc) were analyzed and compared. The results showed that the sulfate group content and molecular mass of SZ-Fuc were (29.74 ± 0.01)% and 111.28 kDa, respectively, and SZ-Fuc had a relatively loose surface structure. The main chain of SZ-Fuc was composed of (→1) linked fucose, xylose, glucose, mannose and galactose, (1→3)- and (1→4)- linked xylose, (1→2)-linked mannose, (1→3)-, (1→4)- and (1→6)-linked galactose, and (1→4)- and (1→6)-linked glucose. Meanwhile, the sulfate group content and molecular mass of SH-Fuc were (44.11 ± 0.01)% and 1 166.48 kDa, respectively, SH-Fuc had a compact surface structure, and its main chain contained (→1), (1→3)- and (1→4)-linked fucose, (→1), (1→4)- and (1→6)-linked glucose, (→1) and (1→2)-linked mannose, and (1→4)-linked galactose. Besides, both SZ-Fuc and SH-Fuc had branched structures. They significantly increased NO release from RAW264.7 cells and improved the protein expression of inducible nitric oxide synthase (iNOS) and cyclooxygenase-2 (COX-2), indicating good immunomodulatory activity. The immunomodulatory activity of SZ-Fuc was better than that of SH-Fuc, while the inhibitory effect of SH-Fuc on α-glucosidase was better than that of SZ-Fuc, suggesting that SH-Fuc had better hypoglycemic potential. This study can provide a theoretical basis for polysaccharides from S. zhangii and S. hemiphylla in the development of functional and nutritional foods with immunomodulatory and blood glucose-reducing activity. Related Articles | Metrics

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Research Progress in Methods for Quantitative Determination of Polysaccharides XU Xiao-fei1,2，CHEN Jian2,* FOOD SCIENCE    2009, 30 (21): 443-448.   DOI: 10.7506/spkx1002-6300-200921103 Abstract （1588）   HTML （41）    PDF（pc） （233KB）（3621）       Knowledge map    Save With the purpose of offering useful guidance for the selection of an optimal method for quantitative determination of polysaccharides in various samples, this paper reviews methods for quantitative determination of polysaccharides, mainly including chemical assay, gas liquid chromatographic (GC) method, high pressure liquid chromatographic (HPLC) method, anion ion exchange chromatographic (AEC) method, size exclusion chromatographic (SEC) method, thin layer chromatographic (TLC) ethod, capillary electrophoresis (EC) method, infrared spectroscopic (IR) method and so on. Related Articles | Metrics

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Folin-Ciocalteu Colorimetric Determination of Total Polyphenols in Mulberry Fruits LI Ju-xiu，WANG Bai-yu FOOD SCIENCE    2009, 30 (18 ): 292-295.   DOI: 10.7506/spkx1002-6630-200918066 Abstract （2278）   HTML （19）    PDF（pc） （206KB）（4906）       Knowledge map    Save We investigated the optimum reaction conditions of Folin-Ciocalteu colorimetry for the determination of total polyphenos in 60% ethanol extract of ethanol mulberry fruits using gallic acid as a reference. When ratio of Folin-Ciocalteu reagent to 12% sodium carbonate solution (V/V) was 1:2, reaction temperature 20 ℃, and reaction time 2 h, the content of total polyphenols had a good linear relationship with absorbance at 760 nm. The average spiked recovery was 97.63%, with a RSD of 4.5%. This method can give a simple, fast, sensitive, and stable determination of total popyphenols in mulberry fruits. Related Articles | Metrics

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Relationship between Glycolysis and Water-Holding Capacity of Tan Sheep Meat during Maturation WANG Jinxia, LIU Jijuan, LUO Ruiming, LI Rong, CHEN Xueyan, ZHANG Qian, HU Lijun FOOD SCIENCE    2024, 45 (6): 1-7.   DOI: 10.7506/spkx1002-6630-20230208-071 Abstract （79）   HTML （8）    PDF（pc） （2833KB）（74）       Knowledge map    Save In order to clarify the relationship between the degree of glycolysis and water-holding capacity during the maturation of Tan sheep meat, the M. longissimus dorsi of six-month-old Tan sheep was aged at 4 ℃ postmortem and evaluated for drip loss, purge loss, calpain-1 activity, myofibril fragmentation index (MFI), ATP content, glucose content, glycogen content, lactic acid content, lactate dehydrogenase (LDH) activity, pyruvate kinase (PK) activity and pH after 0, 1, 2, 3, 4 and 8 days. The results showed that as maturation time increased, drip loss, purge loss and centrifugal loss increased first and then decreased (P < 0.05), reaching their maximum values on day 4. ATP and glycogen contents continued to decrease (P < 0.05). The contents of glucose and lactic acid increased first and then decreased (P < 0.05), and so did LDH activity (P < 0.05), reaching its maximum level on day 4. PK activity showed a constant decreasing trend (P < 0.05). The correlation analysis showed that glycogen content was negatively correlated with drip loss (P < 0.05) as well as purge loss and centrifugal loss (P < 0.01), and positively correlated with nuclear magnetic resonance (NMR) transverse relaxation times (T21, T22 and T23) (P < 0.05 or P < 0.01). LA content was significantly positively correlated with drip loss (P < 0.001) as well as purge loss and centrifugal loss (P < 0.01), but had no correlation with T21, T22 or T23. Therefore, the glycolysis process of Tan sheep meat was activated rapidly after slaughter, which caused change in the activity of glycolysis-related enzymes and the contents of metabolites, thereby resulting in changes in the water adsorption capacity of muscle proteins, and ultimately affecting the water-holding capacity of Tan sheep meat after slaughter. Related Articles | Metrics

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Study on Determination of Reducing Sugar Content Using 3,5-Dinitrosalicylic Acid Method ZHAO Kai, XU Peng-Ju, GU Guang-Ye FOOD SCIENCE    2008, 29 (8): 534-536.   Abstract （7918）   HTML （29）    PDF（pc） （486KB）（5775）       Knowledge map    Save Two kinds of 3,5-dinitrosalicylic acid(DNS) agents were respectively used for determination of reducing sugar content,and effects on determination results by the factors,such as amount of DNS reagent developing time,wavelength and storage time were discussed. The results showed that on the conditions of reagent amount around 1.5 ml,boiling bath time not less than 5 minutes,and standing for 30 minutes after developing,at the wavelength of 540 nm and 550 nm for reagent one and two respectively,the accurate results can be acquired. Related Articles | Metrics

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Maltodextrin:AReview XU Liang-Zeng, XU Shi-Ying, YANG Rui-Jin FOOD SCIENCE    2001, 22 (5): 87-80.   Abstract （816）   HTML （0）    PDF（pc） （162KB）（1704）       Knowledge map    Save Both the production,composition,determination and functional properties of maltodextrin and its application in food industy were critically reviewed. Reference | Related Articles | Metrics

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Research Progress in Determination Methods for Amylose Content YANG You-xian1,2，ZHAO Yan1,2，LI Jian-ke1,2,*，HUANG Xin-qiu2 FOOD SCIENCE    2010, 31 (23): 417-422.   DOI: 10.7506/spkx1002-6630-201023092 Abstract （2168）   HTML （9）    PDF（pc） （208KB）（3546）       Knowledge map    Save Based on the significance of amylose content to the quality of grain as well as the processing and utilization of starch, systematic and comprehensive studying of the methodology for the content determinination in amylose is necessary. This article systematically introduces standard methods, commonly used methods and newly emerging methods reported in recent years. This may provide useful references for the choice of an appropriate method for the determination of amylose content according to the actual requirements. Related Articles | Metrics

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Advances in Predictive Shelf Life Models Based on Food Quality Deterioration Theory and Their Applications FOOD SCIENCE    2012, 33 (21): 345-350.   Abstract （1725）   HTML （2）    PDF（pc） （924KB）（987）       Knowledge map    Save The shelf life of foods is not only the quality guarantee from manufacturers, but also the quality requirements from consumers. In view of arbitrary and improper use of predictive shelf life models, we herein analyze factors that influence the shelf life of foods, identify sensory, chemical, physical and microbiological properties as four aspects of food quality for shelf life prediction, explore the corresponding quality deterioration mechanisms and detection methods for the end of shelf life, summarize common predictive shelf life models and algorithms and develop new predictive shelf life models based on food quality deterioration theory. Meanwhile, further directions for research on shelf life prediction of foods are discussed. Reference | Related Articles | Metrics

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Distribution and Nutritional Evaluation of Primary Functional Components in Morinda citrifolia ZHANG Wei-Min, FU Wen-Ying, SHI Rui-Cheng, ZHANG Hai-De FOOD SCIENCE    2008, 29 (10): 575-577.   Abstract （949）   HTML （0）    PDF（pc） （158KB）（917）       Knowledge map    Save The distribution of main nutritional and functional components and nutritional value of Morinda citrifolia fruit and leaves were analyzed in the study,helping develop Morinda citrifolia food. The results showed that Morinda citrifolia fruit and leaves have higher nutritional value. The protein,fat,water content,essential amino acids and trace elements contents in the leaves are significantly higher than in the fruits (p<0.05),while VC and reducing sugar contents are significantly lower those that of the fruit (p<0.05). Both the fruit and the leaves have rich trace elements,and their contents are higher in the leaves. In the same variety,the main nutrional and functional components are different in different parts. The nutritional and functional value of Morinda citrifolia fruit and leaves showed that they have promising development prospect. Related Articles | Metrics

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Preparation and Identification of α-Amylase Inhibitory Peptides from Mung Bean Protein LI Yongfu, WANG Yaru, HUANG Jinrong, SHI Feng FOOD SCIENCE    2024, 45 (1): 58-64.   DOI: 10.7506/spkx1002-6630-20230314-141 Abstract （105）   HTML （15）    PDF（pc） （4858KB）（110）       Knowledge map    Save In this study, sequential hydrolysis with pepsin followed by trypsin was conducted on total protein and protein fractions from mung bean. The difference in α-amylase inhibitory activity among the resulting hydrolysates was compared and the underlying reason was analyzed in terms of degree of hydrolysis, amino acid composition and molecular mass. The results showed that the total protein hydrolysate had the highest α-amylase inhibitory activity (16.51%). Compared with its fractions, the total protein showed the highest content of hydrophobic amino acids (32.68%) and degree of hydrolysis (6.28%), and the molecular mass of its hydrolysate was the lowest (< 20 kDa). Therefore, the total protein was selected to prepare α-amylase inhibitory peptides. Finally, 17 peptides with potential α-amylase inhibitory activity were discovered by the isolation and identification of peptides from mung bean protein. This study suggests that mung bean protein is a better food source of α-amylase inhibitory peptides than its protein fractions, which can be used in blood glucose-lowering functional foods or drugs. Related Articles | Metrics

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Interference Factors of Protein Determination in Fish using Kjeldahl Method LU Jian-zhang，SUN Li-hua，ZHOU Yan-gang* FOOD SCIENCE    2010, 31 (19): 453-456.   DOI: 10.7506/spkx1002-6630-201019099 Abstract （1551）   HTML （3）    PDF（pc） （174KB）（1368）       Knowledge map    Save In order to improve the accuracy of Kjeldahl method for the determination of fish protein, the conversion factor between amino acid nitrogen and non-amino acid nitrogen in fish protein is analyzed and a series of feasible improvement strategies for the determination of fish protein by Kjeldahl method are discussed in this paper. Related Articles | Metrics

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Comparative Study on Fatty Acid Compositions in Fructus Hippopha Pulp and Seed Oils BAO Hai-Bo, QIN Rong FOOD SCIENCE    2008, 29 (5): 378-381.   Abstract （1711）   HTML （3）    PDF（pc） （221KB）（1321）       Knowledge map    Save Fatty acid compositions of Fructus Hippophae pulp and seed oils respectively were identified and quantified by gas chromatography(GC)-mass spectrometry(MS).A comparative study of major fatty acids respectively extracted from pulp and seed was presented.A base-catalyzed transesterification method was used to convert fatty acids to methyl esters.Fifty-four peaks were eluted by an INNOWAX capillary column and 35 fatty acids(accounting for 99.6% of total oil) were identified by GC-MS.The components were determined by normalization method.Significant differences of the components were found between pulp and seed oils.The amount of saturated fatty acids in seed oil and pulp oil is respectively 32.54 % and 13.10% approximately 2.5 times higher than that in seed oil,while the amount of unsaturated fatty acids is respectively 66.92 % and 86.52%,the amount of monounsaturated fatty acids is respectively 53.71% and 26.05%,and the amount of polyunsaturated fatty acids is respectively 13.21% and 60.47%.It is thus an important dietary resource of functional fatty acids. Related Articles | Metrics

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The Study on the Mechanism of NO-Mediated Hypoxia-Inducible Factor-1α Activation on Glycolysis and Tenderness of Postmortem Yak Meat SUN Nan, ZHU Xijin, XIN Keqi, HAN Ling, YU Qunli FOOD SCIENCE    2024, 45 (5): 1-9.   DOI: 10.7506/spkx1002-6630-20230419-182 Abstract （61）   HTML （20）    PDF（pc） （6622KB）（52）       Knowledge map    Save This study aimed to investigate the effects of nitric oxide (NO)-mediated hypoxia-inducible factor-1α (HIF-1α) on the glycolysis and tenderness of postmortem yak muscle and its regulatory mechanism. In this study, Yak Longissimus dorsi was injected with 0.9% saline (control), 200 μmol/L S-nitrosoglutathione (GSNO), 200 μmol/L GSNO + 100 μmol/L YC-1 (HIF-1α inhibitor) or 200 μmol/L GSNO + 50 μmol/L PD98059 and aged, and NO level, HIF-1α, mitogen-activated protein kinase/extracellular signal-regulated kinase (MAPK/ERK) pathway activation, glycolysis-related enzyme activities, and shear force of muscle were analyzed at different aging time points (3, 6, 9, 12, 24 and 72 h). The results revealed that NO levels in the GSNO group were significantly higher than those in the control group during 3–72 h (P < 0.05), reaching a peak at 6 h. ERK1/2 and p-ERK1/2 expression levels were higher in the GSNO group than the control and GSNO + PD98059 groups during 3–72 h (P < 0.05), reaching a peak at 24 h. HIF-1α expression level in the GSNO group was significantly higher than that in the control and GSNO + YC-1 groups (P < 0.05), peaking at 12 h. Hexokinase (HK), pyruvate kinase (PK) and lactate dehydrogenase (LDH) in the GSNO group reached their maximum values at 9, 12 and 12 h, respectively (P < 0.05) and were significantly higher than those in the control group; at 3, 12 and 72 h, the glycolytic potential in the GSNO group was significantly higher than that in the two other groups (P < 0.05); at 6, 9 and 72 h, the pH in the GSNO group was significantly lower than that in the other groups (P < 0.05). In addition, shear force and hematoxylin and eosin (HE) staining were used to assess the tenderness of yak meat. Shear force, myofiber cross-sectional area and diameter were lower and the space between myofibers was higher in the GSNO group than in the two other groups. In conclusion, during the early period of postmortem aging, NO mediates the MAPK/ERK signaling pathway, thereby activating HIF-1α expression and upregulating HK, PK and LDH activity, accelerating the rate of glycolysis of and reducing pH, and ultimately improving the tenderness of yak meat. The results of this study may serve as a potential regulatory mechanism for regulating the tenderness of yak meat and provide a theoretical basis for improving the theoretical system of glycolysis and tenderness during postmortem aging. Related Articles | Metrics

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Research Progress on Dietary Risk Factors and Regulatory Mechanisms of Food Allergy SUN Jiachen, ZHANG Qiaozhi, LI Huatao, ZHANG Yan, FU Linglin FOOD SCIENCE    2024, 45 (5): 345-357.   DOI: 10.7506/spkx1002-6630-20230420-199 Abstract （32）   HTML （2）    PDF（pc） （2714KB）（51）       Knowledge map    Save At present, the incidence of food allergy is increasing worldwide. Food allergy has become a food safety and public health issue of growing concern. In addition to genetic factors, dietary factors are important factors causing increased risks of food allergy, and the intestinal microbiota plays an important mediating role between diet and the immune system. In view of this, this article systematically reviews recent studies on dietary risk factors for food allergy by summarizing the immunological mechanisms of action of different risk factors and the results of cohort studies and intervention experiments and by providing an in-depth discussion on the role of the intestinal flora in this regard. This review will provide references and new ideas for researchers to develop strategies for the prevention and control of food allergy, as well as understand the mechanism of food allergy using the intestinal microbiota as a target and develop regulatory strategies. Related Articles | Metrics

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Enhancement of the Antimicrobial Effect of Ally Isothiocyante by Complexation with β-cyclodextrin LI Xue-Hong, JIN Zheng-Yu FOOD SCIENCE    2006, 27 (4): 164-166.   Abstract （1037）   HTML （2）    PDF（pc） （160KB）（877）       Knowledge map    Save Ally isothiocyante has shown a strong and wide antimicrobial activity, but its volatility and odour limited its direct usage in food preservation. In this paper, the inclusion of AITC by cyclodextrins was carried out and by the way of controlled release from the complexation, AITC exhibits a stronger antimicrobial effect and less stink than the free AITC. Meanwhile the inclusion of AITC by CD provides an applicable powder form, which is also easy to be used in practice. Related Articles | Metrics

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Colorimetric Determination of GABA in GAD Activity Assay YANG Sheng-Yuan, Lu-Zhao-Xin, 吕Feng-Xia , Bie-Xiao-Mei, SUN Li-Jun FOOD SCIENCE    2006, 27 (7): 205-209.   Abstract （6421）   HTML （12）    PDF（pc） （52KB）（1045）       Knowledge map    Save A colorimetric method of determining gama-aminobutyric acid (GABA) in glutamate decarboxylase (GAD) activity assay with high sensitivity, accuracy and reproducibility is proposed, and the standard procedure leading to the establishment of the method is described. The reaction mixture (0.4ml) of GAD and L-Glu is mixed with 1mol/L Na2CO3 (0.1ml), 0.2mol/L borate buffer (0.5ml) and 6% phenol (1.0ml), then added 1ml of 5.2% sodium hypochlorite solution at 20℃ within 5min. After being kept at 20℃ for 4～8min, the mixture is heated by boiling water bath for 10min and promptly cooled in ice bath for 20min, then added 2ml of 60% ethanol, and kept at 20℃ for 20～40min.The optical density of the mixture is measured by the absorbance at 640nm. The accuracy and sensitivity of the determination method are also discussed, indicating that the relative error is 4. 91% in comparison with HPLC method. Related Articles | Metrics

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Study on Manufacture of Invert Sugar by Cane Sugar Hydrolyzed by Acidifiers HUANG Li-Xin, YU Ye-Tang FOOD SCIENCE    2003, 24 (3): 24-26.   Abstract （1199）   HTML （0）    PDF（pc） （84KB）（2013）       Knowledge map    Save CaneSugarhydrolyzedbytheordinaryfoodacidifiers,suchas hydrochlo ricacid,citricacidandtartaric acid to produce invert sugar was studied with HPLC.The results revealed t hat the invert sugars with the different hydrolytic degrees of sugar could be easily made by these acidifiers.If t he additive amount of organic acid wa s0.15%tosugar,about90%ofsugarwas convertedafter150minunder85.0℃.Thequalityofsugaralsoaffectsed the hydrolytic properties of organi c acidifiers and the quality of invert sugar. Related Articles | Metrics

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Extraction and Determination of Different Forms of Oxalate in Vegetables ZENG Fang，LIU Zhong-zhen，XU Gui-zhi，WANG Rong-hui，OU Jun FOOD SCIENCE    2009, 30 (16): 216-219.   DOI: 10.7506/spkx1002-6630-200916046 Abstract （2258）   HTML （2）    PDF（pc） （212KB）（1146）       Knowledge map    Save The effects of temperature and amount of added HCl on the extraction of water-soluble oxalate and total oxalate from four vegetables (spinach, amaranth, coriander and Chinese chive) were investigated by ion chromatographic method. The watersoluble oxalate was extracted using water at different temperatures, and total oxalate was extracted using different amounts of 0.5 mol/L HCl solution. The centrifugation supernatant of extracts were supernatant diluted and filtrated well enough prior to ion chromatographic detection of oxalate. The water-soluble oxalate contents of spinach and amaranth increased with the increase of temperature, and their total oxalate contents increased with the increase of addition amount of 0.5 mol/L HCl in the range of 0.5－2 ml. While no significant changes in both the two forms of oxalate in Chinese chive and coriander were found when temperature and HCl addition amount were changed. The best extraction efficiency was obtained when total and water-soluble oxalates were extracted using 2 ml of 0.5 mol/L HCl and boiled water for 20 min respectively. The recoveries of water-soluble and total oxalate in the four vegetables were between 95.5％ and 103.5％, and the contents of total and water-soluble oxalates both decreased in the following order: spinach > amaranth > Chinese chive > coriander. This method is easy to operate, with little interference as well as high sensitivity and recovery and therefore is applicable to the determination of different forms of oxalate in various vegetables. Related Articles | Metrics

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Activity Determination and Characteristics of Malt Amylases HE Yan-ke，HU Fei FOOD SCIENCE    2010, 31 (15): 236-239.   DOI: 10.7506/spkx1002-6630-201015051 Abstract （1443）   HTML （2）    PDF（pc） （271KB）（886）       Knowledge map    Save The activities of alpha-amylase, beta-amylase and limit dextrinase in malt were measured by BPNPG7 method, PNP β-G3 method and pullulan method, respectively. Based on this investigation, the influences of temperature and pH value on the activity of the amylases were discussed and their thermal stability and hydrolysis performance were analyzed. The results showed the optimal reaction temperature for malt alpha-amylase, beta-amylase and limit dextrinase was 70, 60℃ and 55 ℃, and the optimal reaction pH values were 5.5, 5.5 and 5, respectively. The thermal stability of the alpha-amylase was better than that of two other amylases. Malt beta-amylase could retain good thermal stability at 50℃ and 55℃. Comparatively, malt limit dextrinase had poor thermal stability. In addition, these three amylases in malt presented certain relationships between activities at different reaction temperature and reducing sugar content in hydrolysis system. Related Articles | Metrics

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Selection of Cryoprotectants for Enterococcus faecium in freeze-drying and Storage Stability FOOD SCIENCE    2013, 34 (3): 239-242.   Abstract （3292）   HTML （0）    PDF（pc） （1881KB）（671）       Knowledge map    Save Enterococcus faecium is one part of normal microflora of human and animal intestinal tract, the bacteria colony has the regulative function to the intestines. The application effect of Enterococcus faecium used in probiotics is largely influenced by the number of vial bacteria and storage stability. In this study, the optimal cryoprotectant formula for Enterococcus faecium was determined using orthogonal array design and storage stability test at 4℃ and 37℃ to be composed of 5% skim milk,1% sucrose and 5% maltodextrin. The survival rate of Enterococcus faecium was 97.90% after 4 weeks, which was protected in sealed aluminum foil bag, under the condition of 37℃ and relative humidity 75%. Reference | Related Articles | Metrics