| 直投式泡菜乳酸菌发酵剂冷冻保护的研究 |
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| 引用本文： | 申彤,姜雷,杨洁.直投式泡菜乳酸菌发酵剂冷冻保护的研究[J].食品科学,2006,27(5):106-108. |
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| 作者姓名： | 申彤 姜雷 杨洁 |
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| 作者单位： | 新疆大学生命科学与技术学院,新疆,乌鲁木齐,830064 |
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| 摘 要： | 以蔗糖、甘露醇、山梨醇、麦芽糖、谷氨酸钠为保护剂对筛自泡菜的嗜酸乳杆菌S1的冻干保护效果进行研究表明,乳糖为最佳保护剂,菌体存活率可达到了70%以上,其次是麦芽糖、山梨醇、蔗糖、甘露醇.对冻干前后及未加保护剂的菌体作电镜观察表明,所选保护剂对菌体有很好的保护作用.
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| 关 键 词： | 冻干保护 乳酸菌 乳糖 |
| 文章编号： | 1002-6630（2006）05-0106-03 |
| 收稿时间： | 2005-07-28 |
| 修稿时间： | 2005-07-28 |
Study on Freeze-dried Protection on L.acidophilus Isolated from Chinese Sauerkraut Juice |
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| SHEN Tong,JIANG Lei,YANG Jie.Study on Freeze-dried Protection on L.acidophilus Isolated from Chinese Sauerkraut Juice[J].Food Science,2006,27(5):106-108. |
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| Authors: | SHEN Tong JIANG Lei YANG Jie |
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| Affiliation: | College of Life Science and Technology, Xinjiang University, Urornqi 830064, China |
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| Abstract: | Experiments of Freeze-dried protection on S1(Lactobacillus acidophilus) isolated from the Chinese Sauerkraut juice with sucrose, lactose, mannitol , sorbitol, maltose, and sodium glutamate as pretectants, showed that the best protection agent is lactose. The S1 survival rate is more than 70%, secondly is maltose, sorbitol, sucrose and mannitol. The electron microcopis observations showed that the protection agent chosen has good protection function on the bacteria. |
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| Keywords: | freeze-dried protection lactic acid bacteria lactose |
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