摘要
采用先进的微滤膜技术浓缩乳酸菌发酵液 ,结果表明 ,调整总通量、跨膜压力可以减少膜浓差极化及膜污染 ;对微滤膜的超微结构、菌体状态、杂质吸附进行扫描电镜观察 ,发现微滤膜孔径大小不一 ,呈现宽窄不同的谱图 ;微滤膜孔径分布的均一性也与膜的质量有关 ;德氏乳杆菌保加利亚亚种、唾液链球菌嗜热亚种等发酵菌液在微滤膜中均可以得到有效截留。颗粒及吸附的菌体会形成膜的覆盖层。微滤浓缩、超滤浓缩、离心浓缩的浓缩比分别为 1 9 1、1 6 9、1 5 9倍 ,浓缩后的菌液浓度分别为 1 1 5× 1 0 10 cfu/mL、9 79× 1 0 9cfu/mL、5 3 8× 1 0 9cfu/mL。
Micro-filtration membrane was used to concentrate lactic acid bacteria(LAB) in this study. By adjusting total flux and trans-membrane pressure could decrease membrane contamination and polarization. The micro-filtration membrane ultra-structure, existence state of LAB and impurity absorption state were observed by using scan electrician microscope. The results showed that the membrane pore size varies, which was related to the membrane guality. Fermented solutions of LDB or ST were hold back efficiently by micro-membrane while grain and the absorbed bacteria contributed to the overlay layer of membrane. The concentration ratio of micro-filtration, ultra-filtration, centrifugal concentration were 19.1, 16.9, 15.9 and the concentration of LAB were 1.15×10 10cfu/mL,9.79×109cfu/mL,5.38×109cfu/mL respectively. It was determined that micro-filtration technology was a very efficient way to concentrate LAB.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2004年第10期73-76,共4页
Food and Fermentation Industries
