| 泡菜乳酸菌冻干保护剂的研究 |
| |
| 引用本文： | 董英,林泽营,周国磊,刘照关.泡菜乳酸菌冻干保护剂的研究[J].食品工业,2007(1). |
| |
| 作者姓名： | 董英 林泽营 周国磊 刘照关 |
| |
| 作者单位： | 江苏大学食品与生物工程学院 镇江212013 |
| |
| 基金项目： | 江苏省镇江市科技攻关项目(GY2004005) |
| |
| 摘 要： | 为了提高泡菜用直投式乳酸菌发酵剂的生物活性,考察了11种保护剂对乳酸菌真空冷冻干燥的保护效果,选择其中效果较好的四种保护剂进行正交试验,结果表明,以10%脱脂乳、5%海藻糖、7%谷氨酸钠、3%山梨醇和3%VC作为复合保护剂,乳酸菌的冻干存活率较高,可达89.5%。将活菌体悬浮于不同pH值的保护剂中进行冻干,结果显示,介质pH值对冻干存活率有影响,当pH值为6.8时,存活率可达到90.5%。
|
| 关 键 词： | 乳酸菌 真空冷冻干燥 低温保护剂 存活率 |
Study on Cryoprotector for Lactic Acid Bacteria Starter in Pickles |
| |
| Dong Ying,Lin Ze-ying,Zhou Guo-lei,Liu zhao-guan School of Food and Biological Engineering,Jiangsu University.Study on Cryoprotector for Lactic Acid Bacteria Starter in Pickles[J].The Food Industry,2007(1). |
| |
| Authors: | Dong Ying Lin Ze-ying Zhou Guo-lei Liu zhao-guan School of Food and Biological Engineering Jiangsu University |
| |
| Affiliation: | Zhenjiang 212013 |
| |
| Abstract: | Lactic acid bacteria(LAB)for pickles was lyophilized in this study.Four cryoprotectors were initially selected from several protectants.The result shows that the optimal freeze-drying protective material contains 5% trehalose,7% sodium glutamate,3% sorbitol,3% vitamin C and 10% skim milk,the survival rate reaches 89.5%.Further study indicates that the pH value of the cryoprotector influences the survival rate,and 6.8 is the optimal pH,which makes the survival rate reach 90.5%. |
| |
| Keywords: | lactic acid bacteria vacuum freeze-drying cryoprotector survival rate |
| 本文献已被 CNKI 等数据库收录！ |
|
