乳酸杆菌冻干发酵剂.pdf

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第 25 卷第 2 期食品与生物技术学报 Vol. 25 No. 2

2006 年 3 月 Journal of Food Science and Biotechnology Mar. 2006
文章编号:1673 1689 (2006) 02 0013 04
2 2 乳酸2 2杆菌冻干发酵剂
熊强, 陆利霞, 孙芸, 于修鑑, 熊晓辉
2 (南京工业大学制药与生命科3学学院,江苏南京 210009)
摘要: 以乳酸杆菌为菌种,进行单因素和响应面法实验优化得到制备冻干发酵剂的复合保护剂
为:脱脂乳粉 9. 7 g/ dL ,半胱氨酸 0. 03 mol/ L ,谷氨酸钠 3. 2 g/ dL ,所得冻干发酵剂存活率为
89. 5 %。且该冻干发酵剂于 4 ℃保存 6 个月后的存活率为 66. 4 %。
关键词: 乳酸杆菌; 冻干保护剂; 冻干发酵剂
中图分类号: TS 202. 3 文献标识码: A
Studied on the Freeze Dried Starter of L actobacillus s p .
XION G Qiang , L U Li xia , SUN Yun , YU Xiu jian , XION G Xiao hui
(College of Life Science and Pharmacy , Nanjing University of Technology , Nanjing 210009 , China)
Abstract :This paper st udied on t he freeze dried starter of L actobacill us s p . . Based on the result s
of single and response surface met hodology , t he bination cryoprotectant was
developed containing : skimed milk 9. 7 % , L cystein 0. 03 mol/ L , and sodium glutamine 3. 2 %.
The survival rate of l actobacill us s p was maintained at 89. 5 % using t bined protector.
The survival rate of t he starter could stay at 66. 4 % when storing it at 4 ℃for six mont hs.
Key words : L actobacill us s p ; cryoprotectant ; freeze dried starter
直接式发酵剂活力强、用量少、污染低、品种保护剂的保护功能,提高乳酸菌的存活率,旨在为
多,便于运输、保藏,使用方便,在西方发达国家已研制开发高效冻干直接式发酵剂提供依据。
得到广泛应用。但乳酸菌浓缩发酵剂较难长期保
存[1 ] ,