摘要
冷冻干燥前在菌液中加入保护剂,可提高乳酸菌的冻干存活率。对多种保护剂的保护作用做了比较,其中海藻糖的保护效果最好;在扫描电镜下观察了冻干后的嗜热链球菌,加海藻糖保护的菌体细胞饱满、完整,对照则有变形和塌缩,该结果较为直观地揭示了海藻糖对菌体细胞的保护作用。
During the course of freeze-drying, the survival rates of Lactic acid bacteria increased after the protectants added. And the trehalose has the best protective effect on these bacteria bodies, compared with other 15 kinds of protectants. The freeze-dryed cells of streptococcus thermophillus was full and unfragisabler, with the protection of trehalose, which was observed by scanning electro-microscope. But the control was shapechanged and collapsed. All the results suggest the protective function of trehalose to the bodies of Lactic acid bacteria cell.
出处
《食品科技》
CAS
北大核心
2007年第7期32-34,共3页
Food Science and Technology
基金
"十五"国家重大科技专项(2002BA518A09)。
关键词
嗜热链球菌
冻干
保护剂
streptococcus thermophillus
freeze-drying
cryoprotectant
