嗜酸乳杆菌冻干影响因子的研究.pdf

史国食晶添加剂试验研
Food
嗜酸乳杄菌冻干影响因子的硏究
严佩峰,魏宗烽,吴斌
信阳农业高等专科学校食品科学系,信阳464000)
摘要:传统的乳酸菌发酵剂因活化过程复杂,极易引起污染而影响发酵乳的质量。目前,多采用冷冻
干燥技术制备直投式粉末状乳酸发酵剂。然而,菌种冻干时机的把握和冻干保护剂的选择,将直接影响乳酸
菌在冷冻干燥前后的存活率以及存活期。本文研究了嗜酸乳杆菌的生长曲线,选用蔗糖、乳糖、甘油、VC.
谷氨酸钠、麦芽糊精、脱脂乳粉等为嗜酸乳杄菌冻于保护剂进行了冻干研究。结果表明:①嗜酸乳杆菌发酵
液培养至酸度为100°T、pH值4.8时,OD2mom=0.511为最大,是最佳发酵终止时间;②嗜酸乳杆菌冻干保
护剂配方以5%麦芽糊精、2%VC、5%甘油为最仕冻下保护剂组合,此吋嗜酸乳杆菌冻干菌粉活菌数为2.34
10°cfu/g
关键词:嗜酸乳杆菌;发酵时间;冻干保护剂;吸光度;活菌数
中图分类号:TS201.3文歊标识码;A文章编号:1006-2513(2012)04-0166-04
Research of lactobacillus acidophilus freeze- dride
impact factor
YAN Pei-feng, WEI Zong-feng, WU Bin
Department of food science, Xinyang Agriculture College, Xinyang 464000)
Abstract Traditional lactic acid bacte a fermenation process is complicated and es to be polluted At present, the
freeze drying techniquewas used to prepare DVS powder of lactic acid fermentationagent. However, Bacteria lyophiliza-
tion time and freeze-drying protectiveagent selection directly affeted the survivalrate and survival time of lactic acid
bacteria in freeze drying. The growth curve of lactobacillus acidophilus was studied, sucrose, lactose, glycerin, vita.
min C, sodium glutamate, maltodextrin, skim milk were used as freeze-dried agents. The results showed: the
test termination condition of ermen ation was when Od41nm was up to its biggest O. 511at 100tand pl.8. The best
freeze-driedprotective agent was the composition of% dextrine, 2% VC, 5% glycerol. Under the above cond
tions, the living bacterium numberof lactobueil us aeiduphdus in freeze-driedpuwder was 2. 34 10w/g
Key words: lactobacillus acidophilus; yeast time freezedrieprotective; absorbency; viable bacteria counts
嗜酸乳杆菌( Lactobacillus acidophilus)是人来,嗜酸乳杅茵是颇受重视和开发的益生菌,被
体肠道中重要的微生物,与人体健康息息相关,视为第三代乳酸发酵剂菌种。
当其达到一定数量时,它能改善或调节肠道微生
传统的乳酸茵发酵剂因活化过程复杂,极易
物菌群的平衡,增强机体免疫力,降低胆固醇水引起污染,进而影响发酵乳的质量,而且它也不
平,缓解乳糖不耐病以及抑制肿瘤细胞的形成能允分满足商品化要求。随着发酵乳制品和生物
等,对人体健康起釗很好的促进作用。近年技术的发展,新型的发酵剂一一直投式粉末发酵
收蒋日期;2012-03-02
作者简介;严佩峰(1966-),女,工学硕士,副教授,研究方向为乳制品加工及品质检验。
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2012年第4期