直投式泡菜发酵剂冻干保护剂的研究

实验以脱脂乳粉、海藻糖、蔗糖、硫酸锰为保护剂,在离心条件为4000 r/min的转速下离心20min,对筛选自泡菜的肠膜明串珠菌的冻干保护效果进行研究.通过单因素实验和正交试验确定了这几种保护剂复配后的最佳组合.实验结果表明,各因素对肠膜明串珠菌冻干存活率的影响程度由大到小依次为海藻糖＞蔗糖＞脱脂乳粉＞硫酸锰;保护剂的最佳配方为:脱脂乳粉10％、海藻糖3％、硫酸锰0.25％、蔗糖4％.验证试验得出,以该配方配制的保护剂的冻干后肠膜明串珠茵的存活率达到为77.86％.

Study on freeze-dried protection on direct vat set in pickle

Depends on the condition of 4000 r/min and centrifuged for 20 min,the study is centre on the effect of cryoprotector on the Leuconostoc mesenteroides which was screened from kimchi.The cryoprotector contains several material such as skimmed milk,trehalose,sucrose and MnSO4.In the experiment we had screened the optimization of cryoprotectants by orthogonal test leuconostosm esenteroides.The optimal formula obtained is 10% of skim milk,3% of trehalose,4% of sucroseand 0.25% of MnSO4,and the cell survival rate can up to 77.86% in the confirmation.