乳酸菌发酵花粉活菌制剂的冻干保护研究

Study on the Freeze-drying Protection of Fermented Pollen by Lactobacillus

研究乳酸菌发酵花粉产物进行冷冻干燥时的保护策略。通过单一保护剂筛选和正交试验设计,得到最佳的复合保护剂:乳清蛋白粉5%、海藻糖6%、木糖醇1%。环境温度胁迫处理的影响研究表明,冷胁迫和热胁迫可提高乳酸菌的冻干存活率。优化后的综合保护工艺为:发酵结束后,加入上述复合保护剂,升温至45℃热处理30 min,然后降温至8℃冷处理90 min,真空冷冻干燥后乳酸菌存活率达到94.7%。冻干品在4℃下贮存60 d,存活率为81%。

The protection of freeze-drying of pollen products fermented by Lactobacillus was been studied. Through the protection of single agent selection and orthogonal experiment design, the best composite protective agent： whey protein powder 5%, trehalose 6% and xylitol 1%. The research on the effects of environmental temperature stress treatment showed that cold stress and heat stress could improve the survival rate of Lactobacillus during freeze-drying. The optimized comprehensive protection technology was： adding the composite protective agent after the fermentation, heating to 45 ℃ for 30 min and then cooled to 8 ℃ for 90 min, the survival rate of Lactobacillus was reached 94.7% after freeze-drying. The survival rate was 81% after 60 d storage under 4 ℃.