摘要
用蔗糖、乳糖，海藻糖、麦芽糊精、山梨醇、甘油、侧金盏花醇等１３种材料对乳酸菌的冻干保护效果进行的比较研究表明，海藻糖，侧金盏花醇为最佳保护剂，其次为蔗糖、麦芽糊精、山梨醇、谷氨酸钠、脱脂奶粉，在以水和增菌液为基质中冻干保护效果显著，对乳球菌的保护效果优于乳杆菌。冻干菌物菌落总数与菌体产酸力有一定关系，但与乳糖酶关系不明确，冻干后的菌体表面呈脑回样皱褶，但形态变化不大。
Trehalose and adonitol were the best cryoprotectants for lactic acid bacteria (LAB). sucrose、lactose、maltodextrin、sorbitol、Na-glutamate were good cryoprotectants. The effects of cryoprotectants in different suspension medium was obvious difference. The cryoprotection in saline or broth was better than in skimed milk. The effect of cryoprotectants on lactococcus was better than lactobacillus. The viable counts of freeze-drying starter of LAB was related to acidity of LAB. The morphology of Freezed-drying LAB starter illustrated obvious wrinkle on surface of bacteria. and the whole morphology hadn't any change in electron micrography.
出处
《东北农业大学学报》
CAS
CSCD
1998年第4期371-379,共9页
Journal of Northeast Agricultural University
关键词
乳酸菌
冻干保护剂
筛选
应用
actic acid bacteria, ryoprotectants, creening
