摘要
研究热休克预处理结合添加保护剂对嗜酸乳杆菌冻干存活率的影响。结果表明:结合冷冻干燥之前的热休克处理,能显著提高单独使用冻干保护剂的嗜酸乳杆菌的存活率。比较热休克处理结合12种冻干保护剂,有10种能增加冻干菌体的存活率,其中以结合脱脂乳的冻干存活率最高,达71.98%;以葡萄糖为保护剂结合热休克处理的正向叠加效果最显著,菌株的存活率从34.42%提高到76.28%(P<0.01)。对结合热休克处理保护效果较好的4种保护剂交互作用条件进行优化,得到嗜酸乳杆菌冻干存活率最高的试验条件为:菌培养18 h后,经45℃热休克处理30 min,加入10%脱脂乳,10%葡萄糖,1.5%甘油以及2.5%山梨糖醇为冻干保护剂,在此条件下嗜酸乳杆菌ATCC 4356的冻干存活率高达92.8%。
The effects of heat shock treatment cooperated with cryoprotectants on the survival rate of Lactobacillus acidophilus（LA） during freeze-dying have been studied. The survival rate of LA after lyophilizing were tested to get the optimized heat shock conditions as follows： The cells were collected after incubating for 18 h, then they were heat shock treated at 45 ℃ for 30 min. Then heat shock treatment combined with 12 kinds of cryoprotectant protective agents was used to increase the survival rate of lyophilized LA. 10 of the 12 cryprotectant could increase the survival rate of lyophilized cells. The survival rate of skim milk was the highest. The positive additive effect of two in addition to glucose as cryoprotectant was most significant and the survival rate increased from 34.42% to 76.28%. The optimal compound cryoprotectants were： 10% skim milk, 10% glucose, 1.5% glycerin, and 2.5% sorbitol. The survival rate of LA after freeze-drying was 92.8% when they were combining used with heat shock treatment.
作者
何亚婷
曾小群
彭刘杨
潘道东
潘晴
吴振
He Yating;Zeng Xiaoqun;Peng Liuyang;Pan Daodong;Pan Qing;Wu Zhen(Food Science and Engineering Department,Ningbo University,Ningbo 315211,Zhejiang)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2018年第7期122-128,共7页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(41641052
41406165)
关键词
热休克
嗜酸乳杆菌
冷冻干燥
保护剂
交叉保护
heat shock
Lactobacillus acidophilus
freeze-drying
protective agent
cross protection
