醋酸菌冷冻、冷干保护剂的选择

Selection of protectants for freezing and freeze-drying of acetic acid bacteria

为提高醋酸菌在冷冻及冷干过程中的存活率,考察了10种不同保护剂分别对醋化醋杆菌和巴氏醋杆菌巴士亚种存活率的影响,评价了10种不同保护剂对醋酸菌的冷冻及冷干保护作用。结果发现,醋化醋杆菌的冷冻存活率:海藻糖(73.58%)>玉米糊精(62.26%)>脱脂乳粉(60.38%),明显高于对照的24.53%(P<0.05);巴氏醋杆菌巴士亚种的冷冻存活率:葡聚糖(95.35%)>脱脂乳粉(89.53%)>玉米糊精(88.37%)>海藻糖(52.32%),与对照的2.23%存在显著差异(P<0.05);醋化醋杆菌的冷干存活率:脱脂乳粉(92.86%)>乳糖(81.25%)>葡萄糖(46.88%),明显高于对照的22.25%(P<0.05);巴氏醋杆菌巴士亚种的冷干存活率:脱脂乳粉(72.92%)>海藻糖(31.25%),与对照的12.08%存在显著差异(P<0.05);其他的保护剂针对不同的菌株也呈现出不同程度的保护效果。海藻糖和脱脂乳粉可优先用于醋酸杆菌保护剂的研究。

In order to increase their freezing survival rate and freeze-drying survival rate,the effect of different protectants on the survival of Acetobacter aceti and Acetobacter pasteurianus ssp. pasteurianus during different processes including freezing and freeze-drying were studied herein. The protection effects of the different protectants on freezing and freeze-drying were also estimated. The results showed that the freezing survival rate of Acetobacter aceti was as follows: trehalose( 73. 58%) > corn dextrin( 62. 26%) > skim milk powder( 60. 38%),which were significantly higher than that of the control group( 24. 53%). The freezing survival rate of Acetobacter pasteurianus ssp. pasteurianus was as follows: dextran( 95. 35%) > skim milk powder( 89. 53%) > corn dextrin( 88. 37%) > trehalose( 52. 32%),which were significantly higher than that of the control group( 2. 23%). The freeze-drying survival rate of Acetobacter aceti was as follows: skim milk powder( 92. 86%) > lactose( 81. 25%) > glucose( 46. 88%),which were significantly higher than that of the control group( 22. 25%). The freeze-drying survival rate of Acetobacter pasteurianus ssp.pasteurianus was as follows: skim milk powde( 72. 92%) > trehalose( 31. 25%),which were significantly higher than that of the control group( 12. 08%). The other protectants showed varying degrees of protection effect on the strains.Trehalose and skim milk powder were prior selection for the protections of Acetobacter.