肉品发酵剂松鼠葡萄球菌SL4冻干菌粉的制备

Preparation of vacuum freeze-drying powder of Staphylococcus sciuri SL4 as starter for fermented meat

为提高葡萄球菌冻干菌粉的活菌数,制备高活性肉用葡萄球菌发酵剂。以前期研究获得的1株优良肉用发酵剂菌株松鼠葡萄球菌SL4为研究对象,对其菌体收集条件、冷冻干燥保护剂及初始菌悬液活菌数进行优化。结果表明:松鼠葡萄球菌SL4最适离心收集条件为离心转速6 000r/min,离心时间10min;冷冻干燥保护剂配方为脱脂奶粉100g/L,甘油23.56mL/L,甘露醇50g/L,海藻糖51.68g/L;初始菌悬液活菌数为109 CFU/mL。经以上条件优化后松鼠葡萄球菌SL4冻干存活率可达95%。

To increase the viable bacteria count of freeze-dried powder of staphylococcus,and to further prepare high quality meat starter powder of staphylococcus.Staphylococcus sciuri SL4obtained in previous study was taken as object due to its excellent fermentation capacity to optimize its cell collection conditions,cryoprotectant formula and initial cell concentration.The results showed that the optimal centrifuge speed and time were 6 000r/min and 10min, the cryoprotectant formulation consisted of 100g/L nonfat milk powder,23.56g/L glycerin,50g/L mannitol and 51.68g/L trehalose,the initial cell concentration was 109 CFU/mL.The survival rate of Staphylococcus sciuri SL4after vacuum freeze-drying could reach 95% under the optimized conditions.