摘要
以植物乳杆菌B002为目标,研究了该菌株在冻干过程中菌泥和保护剂平衡时间、预冷冻时间和冻干保护剂对菌粉存活率的影响。结果表明,在以质量浓度100 g/L脱脂乳为基础保护剂的条件下,4℃,6 000 r/min离心15 min,菌泥和保护剂在室温下平衡40 min,厚度5 mm,-45℃预冷冻2 h,复合保护剂为质量浓度100 g/L的脱脂乳、80 g/L麦芽糊精、30 g/L谷氨酸钠和100 g/L海藻糖,在上述条件下真空冷冻干燥24 h,植物乳杆菌B002冻干存活率达到75.9%。
Using Lactobacillus plantarum B002 as a target strain,the influences of protective agent balance time,pre-freezing time and preservative formula on the survival rate during process of freeze-drying bacteria were studied.The results showed that the survival rate of L. plantarum B002 reached 75. 9% after treatments as follows： it was centrifuged with 6 000 r / min at 4 ℃ for 15 min using 100 g / L skim milk as basic protectant,,then the centrifugal mud and protective agent were balanced at room temperature for 40 min to reach material thickness of 5 mm,then it was pre-freezed at-45 ℃ for 2 h using the optimal preservative containing skim milk powder 100 g / L,maltodextrin 80 g / L,monosodium glutamate 30 g / L and trehalose 100 g / L,finally it was vacuum freeze-dried for 24 h.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第9期116-119,共4页
Food and Fermentation Industries
基金
安徽省高校自然科学研究一般项目(KJ2013Z194)
蚌埠学院"优秀中青年骨干教师"支持计划
关键词
植物乳杆菌
真空冷冻干燥
保护剂
Lactobacillus plantarum
vacuum freeze-drying
protective agent
