乳酸菌抗热保护剂的优化组合

Optimization of lactic acid bacteria combination of heat-resistant protective agent

以干酪乳杆菌(L.casei)、鼠李乳杆菌和3号菌为目标菌株,对喷雾干燥乳酸菌粉抗热保护剂进行了研究。结果:高温驯化后干酪乳杆菌、鼠李乳杆菌和3号菌最高适应温度为50℃,通过L9(34)正交试验,得出干酪乳杆菌高温驯化抗热保护剂最佳配比是在MRS液体培养基中添加明胶1.5 g/dL、蔗糖6 g/dL、甘油3 mL/dL;鼠李乳杆菌的最佳配比为:明胶1 g/dL、蔗糖4 g/dL、甘油4 mL/dL;3号菌的最佳配比为明胶1.5 g/dL、蔗糖6 g/dL、甘油5 mL/dL。结论:此条件下得到的复合抗热保护剂可以很好的保护干酪乳杆菌、鼠李乳杆菌和3号菌的最佳存活率,以满足将进一步进行的喷雾干燥法制备乳酸菌粉发酵剂的需要,所生产的乳酸菌粉的活性能够达到生产泡椒的要求,进而缩短了泡椒发酵的时间,保证了泡椒的良好风味。

Lactobacillus casei（L.casei）,rhamnose and 3 strains of Lactobacillus strains as the goal of spray-dried lactic acid bacteria powder heat-protective agent was studied.Results： After the high-temperature domestication,the highest temperature of Lactobacillus casei,Lactobacillus rhamnose and 3 bacteria adapts to 50 ℃,through the L9（34） orthogonal experiment,the best ratio of heat protective agent of Lactobacillus casei is to add gelatin 1.5 g/dL,sugar 6 g/dL and glycerol 3 mL/dL in MRS liquid medium;the best ratio of buckthorn Lactobacillus： Gelatin 1 g/dL,sugar 4 g/dL and glycerol 4 mL/dL;The best ratio of Num.3 bacteria is gelatin 1.5 g/dL,sugar 6 g/dL and glycerol 5 mL/dL.Conclusion： The condition of the fabricated composite thermal protective agents can be protected very well,the best survival rate of Lactobacillus casei,Lactobacillus rhamnose and 3 bacteria can meet the further carried out by spray-dried powder prepared by lactic acid bacteria fermentation agent needs,the production of the activity of lactic acid bacteria powder achieves the requirements of the production Pickle,there by shortening the fermentation time,Pickle ensure a good flavor.