| 瑞士乳杆菌冷冻干燥保护剂的研究 |
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| 引用本文： | 刘丹,潘道东.瑞士乳杆菌冷冻干燥保护剂的研究[J].食品科学,2006,27(9):73-75. |
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| 作者姓名： | 刘丹 潘道东 |
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| 作者单位： | 南京师范大学食品科学与营养系 |
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| 基金项目： | 国家奶业重大专项基金;国家自然科学基金;江苏省科技攻关项目;江苏省自然科学基金 |
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| 摘 要： | 本实验采用单因素试验、正交试验及均匀试验对瑞士乳杆菌在冷冻干燥过程中的保护剂进行了研究,确定了复合保护剂的组成及用量。结果表明添加保护剂后,瑞士乳杆菌的冻干存活率都有不同程度的提高,复合保护剂效果明显优于单一保护剂,以10.4%海藻糖+4.0%谷氨酸钠+11.2%脱脂乳组合的效果为最佳,冻干存活率高达86.7%。
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| 关 键 词： | 瑞士乳杆菌 冷冻干燥 保护剂 |
| 文章编号： | 1002-6630（2006）09-0073-03 |
| 收稿时间： | 2005-12-30 |
| 修稿时间： | 2005-12-30 |
Study on Cryoprotective Agents of Lactobacillus helveticus ATCC 15019 during Lyophilization |
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| LIU Dan,PAN Dao-dong.Study on Cryoprotective Agents of Lactobacillus helveticus ATCC 15019 during Lyophilization[J].Food Science,2006,27(9):73-75. |
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| Authors: | LIU Dan PAN Dao-dong |
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| Affiliation: | Department of Food Science and Nutrition, Nanjing Normal University, Nanjing 210097, China |
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| Abstract: | Lactobacillus helveticus ATCC15019 is a kind of new probiotics which has the antihypertensive function. The cryoprotective agents of Lactobacillus helveticus ATCC 15019 during lyophilizing were studied by single factor, orthogonal and uniform experiments. The components and dosage of the cryoprotective agents were ascertained. The results indicated that the cryoprotective agents show obvious effect on increasing the survival rate of Lactobacillus helveticus ATCC 15019. When using the combination of 10.4% trehalose and 4% sodium glutamate and 11.2% skim milk, the cryoprotective agents show the most effective effect with the survival rate reaching 86.7%. |
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| Keywords: | Lactobacillus helveticus ATCC 15019 cryoprotective agents lyophilization |
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