乳酸杆菌冻干发酵剂

Studied on the Freeze-Dried Starter of Lactobacillus sp.

以乳酸杆菌为菌种,进行单因素和响应面法实验优化得到制备冻干发酵剂的复合保护剂为:脱脂乳粉9.7 g/dL,半胱氨酸0.03 mol/L,谷氨酸钠3.2 g/dL,所得冻干发酵剂存活率为89.5%。且该冻干发酵剂于4℃保存6个月后的存活率为66.4%。

This paper studied on the freeze-dried starter of Lactobacillus sp.. Based on the results of single and response surface methodology, the optimum combination cryoprotectant was developed containing： skimed milk 9.7%, L-cystein 0.03 mol/L, and sodium glutamine 3.2%. The survival rate of lactobacillus sp was maintained at 89. 5% using this combined protector. The survival rate of the starter could stay at 66.4% when storing it at 4 ℃ for six months.