泡菜乳酸菌冻干保护剂的研究

Study on Cryoprotector for Lactic Acid Bacteria Starter in Pickles

为了提高泡菜用直投式乳酸菌发酵剂的生物活性,考察了11种保护剂对乳酸菌真空冷冻干燥的保护效果,选择其中效果较好的四种保护剂进行正交试验,结果表明,以10%脱脂乳、5%海藻糖、7%谷氨酸钠、3%山梨醇和3%VC作为复合保护剂,乳酸菌的冻干存活率较高,可达89.5%。将活菌体悬浮于不同pH值的保护剂中进行冻干,结果显示,介质pH值对冻干存活率有影响,当pH值为6.8时,存活率可达到90.5%。

Lactic acid bactena（LAB） for pickles was lyophilized in this study. Four cryoprotectors were initially selected from several protectants. The result shows that the optimal freeze-drying protective material contains 5% trehalose, 7% sodium glutamate, 3% sorbitol, 3% vitamin C and 10% skim milk, the survival rate reaches 89.5%. Further study indicates that the pH value of the cryoprotector influences the survival rate, and 6.8 is the optimal pH, which makes the survival rate reach 90.5%.