3株瘤胃源乳酸菌冻干保护效果初步研究

Preliminary study on freeze-drying protective effect on three strains of lactic acid bacteria from rumen

试验旨在确定最佳保护剂组合及保藏温度,提高乳酸菌制剂冷冻保藏效果。试验以戊糖片球菌、海氏肠球菌、戊糖乳杆菌为研究对象,采用真空冷冻干燥技术,探究不同保护剂及保藏温度对乳酸菌冻干存活率及保藏存活率的影响。结果显示,保护剂3 (脱脂乳9.51%、葡萄糖7.56%、麦芽糊精7.77%)对戊糖片球菌和戊糖乳杆菌冻干保藏效果最好,冻干后存活率分别为81.80%和79.90%;保护剂1 (脱脂乳12%、海藻糖1%、谷氨酸钠1%、甘油3%)对海氏肠球菌冻干保藏效果最好,冻干后存活率为84.83%。乳酸菌冻干粉在-80℃条件下保藏效果更好。研究表明,采用保护剂1、-80℃保藏对3种乳酸菌制剂的长期保藏效果最好。

The experiment was to determine the best protective agent combination and preservation temperature for improving the freeze preservation effectiveness of lactic acid bacteria preparations. The study used Pediococcus pentosaceus, Enterococcus hirae and Lactobacillus pentosus as the research objects, to explore the effect of different protective agents and preservation temperatures on freeze-drying survival rate and preservation survival rate of lactic acid bacteria. The results showed that protective agent 3(skim milk 9.51%, glucose 7.56%, and maltodextrin 7.77%) had the best freeze-drying preservation effect on Pediococcus pentosaceus and Lactobacillus pentosus, and the survival rate after freeze-drying was 81.80% and 79.90%. Protective agent 1(skim milk 12%, trehalose 1%, sodium glutamate 1%, glycerol 3%) had the best freeze-dried preservation effect on Enterococcus hirae, the survival rate after freeze-drying was 84.83%.Lactic acid bacteria freeze-dried powder had the best preservation effect at-80 ℃. The results show that preservation with protective agent 1 and-80 ℃ has the best long-term preservation effect on the three lactobacillus preparations.