二次正交旋转组合设计优化猪源罗伊乳杆菌冷冻干燥保护剂

目的优化猪源罗伊乳杆菌冷冻干燥的保护剂配方,提高冻干后的菌体存活率。方法应用SASV8.0统计分析软件中的二次正交旋转组合设计方案,进行冷冻干燥保护剂组分配比优化的试验设计,并通过响应面法分析各因素对响应值的效应关系。应用优化的冻干保护剂配方进行3次重复冻干试验,验证预测结果的准确性。结果经优化后,保护剂各组分最佳配比为:蔗糖15%,甘油3%,山梨醇15%,脱脂乳15%。应用优化保护剂进行的3次重复冻干试验,菌体冻干存活率的平均值为71.6%,与预测值(73.6%)基本相符。结论应用二次正交旋转组合设计结合响应面法,优化了猪源罗伊乳杆菌的冷冻干燥保护剂组分。

Optimization of Stabilizer for Lyophilization of Lactobacillus reuteri by Quadratic Orthogonal Rotation Combination Design

Objective To optimize the stabilizer for lyophilization of Lactobacillus reuteri and increase the survival rate of bacteria after lyophilization. Methods The formula of stabilizer was optimized by the Quadratic Orthogonal Rotation Combination Design in SAS V8.0 statistical analyze software. The effect of various factors on response value was analyzed by Response Surface Methodology. Three repeat lyophilization tests were performed on the Lactobacillus reuteri preparation using the optimal stabilizer to verify the accuracy of predicted result. Results The formula of stabilizer was optimized as follows: 15% sucrose, 3% glycerine, 15% sorbitol and 15% skimmed milk. The three repeat lyophilization tests proved that the mean survival rate of Lactobacillus reuteri using the optimal stabilizer was 71. 6%, which was basically consistent with the predicted value (73. 6%). Conclusion The stabilizer for lyophilization of Lactobacillus reuteri was optimized by Quadratic Orthogonal Rotation Combination Design and Response Surface Methodology.