海藻糖对保加利亚乳杆菌保护应用的研究

Study on Protective Effects of Trehalose on Preservation of Lactobacillus Bulgaricus

本文考察了不同工艺过程包括冷藏、冷冻、真空干燥、冷冻干燥以及喷雾干燥和室温下保存过程中不同保护剂对保加利亚乳杆菌存活性和产酸率的影响。结果发现,海藻糖具有最好的抗冷冻、抗脱水效果。浓度试验表明,海藻糖的最适添加量为5%～10%(w/v)。

The effects ofdifferent protectant s were studiedonthe survival and acidproductionability of Lactobacill us Bulgaricus during different processes including cold storage?freeze?vacuumdrying?freeze drying?spray drying and roomtemperature storage.Trehalose showed the best protective effect on antifreeze and antihydration.The optimium concentrations of trehalose were 5%～10%(w /v).