摘要
为了提高乳酸菌冷冻干燥存活率,以具有高抗氧化活性的优良发酵乳杆菌BLHN3为对象,研究不同保护剂对其冷冻干燥的保护效果及冻干菌粉的贮藏稳定性。结果表明:混合保护剂3%L-谷氨酸钠+5%麦芽糖+5%脱脂牛奶处理的发酵乳杆菌BLHN3存活率最高,活菌数可达到1.48×1011 CFU/g。扫描电镜结果显示:保护剂可维持冻干后乳酸菌细胞膜的完整性。傅里叶红外(FTIR)结果表明:保护剂可通过与细胞发生结合作用,降低乳酸菌冻干损伤。乳酸脱氢酶(LDH)、ATP酶(ATPase)酶活性显著提高,而丙酮酸激酶(PK)酶活性无显著差异。加速贮藏试验表明:低温贮藏是保存菌粉的有效方法。结论:3%L-谷氨酸钠、5%麦芽糖与5%脱脂奶粉作为保护剂可制备高活力发酵乳杆菌BLHN3冻干发酵剂。
In order to improve the freeze-dried survival rate of Lactobacillus fermentum BLHN3,the effect of cryoprotectant on the freeze-dried resistance of Lactobacillus fermentum BLHN3 and the storage stability of freeze-dried Lactobacillus powder were investigated.The experimental results showed that the survival rate of Lactobacillus fermentum BLHN3 was the highest with 3%L-glutamate+5%maltose+5%skim milk,and the number of viable count reached 1.48×1011 CFU/g.Scanning electron microscopy showed that cryoprotectants could maintain the integrity of the cell membrane of Lactobacillus after freeze-dried.The FTIR results showed that the cryoprotectant could reduce the damage of freeze-dried cells by binding with the cells.The activities of lactate dehydrogenase(LDH)and ATPase were significantly increased,but the pyruvate kinase(PK)activity was not significantly different after freeze-dried.In addition,the accelerated storage test showed that low temperature storage was an effective method for the preservation of powder.Conclusion:Lactobacillus fermentum BLHN3 could be prepared into a high activity freeze-dried starter with 3%L-glutamate sodium,5%maltose,5%skim milk as cryoprotectants.
作者
左梦楠
刘伟
全琦
张菊华
Zuo Mengnan;Liu Wei;Quan Qi;Zhang Juhua(Long Ping Branch,Graduate School of Hunan University,Changsha 410125;Hunan Academy of Agricultural Sciences,Changsha 410125;Hunan Agricultural Product Processing Institute,Changsha 410125)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第8期178-186,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
湖南省重点研发计划项目(2023NK2039,2023NK 2036)
湖南农业科技创新项目(2023CX27)。
