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植物乳杆菌冻干保护剂的优化研究 被引量:8

Optimization of Freeze-Drying Protectant Agent for Lactobacillus Plantarum
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摘要 为提高植物乳杆菌冻干存活率和研发以植物乳杆菌冻干菌粉为基础的直投式复合发酵剂,以植物乳杆菌L5、L12为试验菌株,在Plackett-Burman试验设计和最陡爬坡试验的基础上采用响应面分析优化了植物乳杆菌L5、L12真空冷冻干燥的保护剂配方,并进一步优化了植物乳杆菌L5、L12冻干菌粉最佳复配比例。结果表明:植物乳杆菌L5最佳冻干保护剂配方为:脱脂乳30.98 g/100 mL、海藻糖22.15 g/100 mL、硫酸锰0.19 g/100 mL,菌体存活率预测值为82.43%,验证试验实际值为82.55%;植物乳杆菌L12最佳冻干保护剂配方为:脱脂乳15.98 g/100 mL、海藻糖10.85 g/100 mL、硫酸锰0.05 g/100 mL,菌体存活率预测值为84.05%,验证试验实际值为83.66%。植物乳杆菌L5、L12的冻干菌粉最佳复配比例为3:1,在该条件下,其产酸能力较好、生长速度较快、亚硝酸盐降解能力最强(90.76%)。研究结果可为开发商品化专用直投式发酵菌剂提供技术支撑。 In order to improve the freeze-drying survival rate of Lactobacillus plantarum and develop a freeze-dried Lactobacillus plantarum-based direct-vat-set composite culture,this study used Lactobacillus plantarum L5 and L12 as the experimental strain.Based on Plackett-Burman design and steepest ascent experiment,the protective agent formulas for Lactobacillus plantarum L5 and L12 subjected to vacuum freeze-drying were optimized by response surface methodology,and the optimal proportion of the lyophilized powder of Lactobacillus plantarum L5 and L12 were further optimized.The results showed that the optimal cryoprotectant formulations of Lactobacillus plantarum L5 respectively was:skim milk 30.98 g/100 mL,trehalose 22.15 g/100 mL,manganese sulfate 0.19 g/100 mL,the predicted value of the bacterial survival rate was 82.43%,and the actual value of the verification test was 82.55%.The optimal cryoprotectant formulations of Lactobacillus plantarum L12 respectively was:skim milk 15.98 g/100 mL,trehalose 10.85 g/100 mL,manganese sulfate 0.05 g/100 mL,the predicted value of the bacterial survival rate was 84.05%,and the actual value of the verification test was 83.66%.The optimal ratio of freezedried Lactobacillus plantarum L5 and L12 powder was 3:1.Under such conditions,compound Lactobacillus plantarum had a good acid production capacity,a fast growth rate and the strongest nitrite degrading ability(90.76%).This study can provide technical support for the development of commercial special direct-vat-set composite culture.
作者 辛明 李昌宝 李杰民 陈港辉 孙健 邓军 李丽 杨莹 XIN Ming;LI Changbao;LI Jiemin;CHEN Ganghui;SUN Jian;DENG Jun;LI Li;YANG Ying(Agro-Food Science and Technology Research Institute,Guangxi Academy of Agricultural Sciences,Nanning 530007,China;Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology,Nanning 530007,China;Nanning Yun’ou Logistics Co.,LTD.,Nanning 530007,China)
出处 《食品科技》 CAS 北大核心 2021年第2期1-9,共9页 Food Science and Technology
基金 广西科技重大专项(桂科AA17204042) 广西重点研发计划项目(桂科AB18221110,桂科AB18294027) 广西“八桂学者”专项([2016]21) 广西农业科学院基本科研业务费项目(桂农科2018YT26,桂农科2018YM04,桂农科2018YT27)。
关键词 植物乳杆菌 保护剂 真空冷冻干燥 响应面 Lactobacillus plantarum protective agent vacuum freeze-drying response surface
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