乳酸菌冷冻保护剂配方设计

Choose the freeze protective agent of Lactic acid bacteria

乳酸菌浓缩发酵剂的制备过程中,冷冻对菌体的损伤比较明显。通过在保加利亚乳杆菌和嗜热链球菌混菌菌悬液中添加不同的保护剂并测定冷冻前后乳酸菌菌数,筛选出适用的保加利亚乳杆菌和嗜热链球菌混菌的保护剂。最终确定的保加利亚乳杆菌和嗜热链球菌混菌保护剂配方为:蔗糖浓度为10%,脱脂乳浓度为10%,谷氨酸钠浓度为5%。菌体经冷冻处理后,冷冻存活率可达到95.0%,比不添加保护剂的菌体存活率大大提高。此配方也简单易得,完全可以满足生产需要。

The freeze damnification of lactic acid bacteria is more distinct in the process to make lactic acidbacteria concentrate starter culture .Through adding different freeze protective agent in the Lactobacillus bulgaricus and Streptococcus thermophilus mixed liquor and determining lactic acid bacteria number before and after freeze to choose right freeze protective agent of Laetobacillus bulgarieus and Streptococcusther- mophilus. The confirm project are 10% skimmed milk, 5% sodium-glutamate, 10% sucrose.The livability canreaeh 95.00% after freeze. This project is simple and easy to get. It is also able to appease produce demandtion.