几种保护剂对干酪乳杆菌代田株保护作用的比较

Comparison of several cryoprotectants used for protection of Lactobacillus casei shirota in freeze-drying

将活化后的干酪乳杆菌代田株制成冻干发酵剂,通过对其复水后活菌数和乳酸脱氢酶的测定,比较了脱脂奶、葡萄糖、谷氨酸钠、海藻糖4种冻干保护剂对干酪乳杆菌代田株的保护效果。结果表明,10%￣15%脱脂奶、10%￣15%海藻糖对干酪乳杆菌代田株有较好的保护效果,在12个月的保藏期内,冻干保藏的菌种存活细胞总数保持90%以上,并且随着保护剂浓度的增加其保藏效果更好。

The protective efficacy on Lactobacillus casei shirota of four cryoprotectants, including skim milk, glucose, sodium glutamate and fructose, was studied by viable cell count and lactate dehydrogenase activity analysis of rehydrated starter made by freeze-drying L. casei shirota. The results indicated that skim milk （ 10%- 15 %） and fructose （10%- 15 %） had preferable protective efficacy on freeze-drying L. casei shirota, which could keep more than 90% cell alive after 12 months of storage, and their protective efficacies could be improved with the increase of addition concentration.