摘要
以鼠李糖乳杆菌为研究对象,研究冻干保护剂脱脂乳粉、麦芽糊精、海藻糖、葡聚糖及甘油对菌株冻干存活率的影响。在鉴定菌种的基础上,先后通过单因素实验和正交实验得出最佳冻干保护剂组合,并进行验证,此配方冻干存活率为96.38%,根据配方的组成阐述冻干保护机理。
Lactobacillus rhamnosus is as the research object in this experimenta. Study on five cryoprotectors of freeze-dried survival strains, which are skimmed milk powder, malt, trehalose, glucan and glycerol.First we identified strains ,then got the best combination of freeze drying protective agents with single factor experiment and orthogonal experiment. Verified with experiment, survival rate of this formula of freeze drying protective agent is 96.38%.At last ,this paper explains the protective mechanism of freeze drying according this formula.
出处
《中国乳品工业》
CSCD
北大核心
2017年第5期14-15,64,共3页
China Dairy Industry
关键词
鼠李糖乳杆菌
冻干保护剂
存活率
Lactobacillus rhamnosus
freeze drying protective agent
survival rate
