摘要
对鼠李糖乳杆菌发酵性能和冷冻干燥存活率与保护剂、发酵时间和温度的关系进行了研究。利用液体发酵、紫外分光测量法、微量活菌计数法进行培养、测量。结果表明,鼠李糖乳杆菌发酵周期为12～16h;乳清粉和双歧因子对鼠李糖乳杆菌发酵产酸性能和细菌总数有一定的影响。正交实验结果表明,10%乳清粉,15%脱脂奶粉,16h发酵时间的组合,冷冻干燥后的活菌存活率较高,乳清粉、脱脂奶粉对鼠李糖乳杆菌冻干存活的影响无显著性差异。结论:乳清粉和双歧因子在发酵后期会对鼠李糖乳杆菌的生长和发酵有促进作用可能是含糖量较高的原因。在冻干时,蛋白质(特别是酪蛋白)对细菌有保护作用。
To study the fermentation ability and freeze drying protection of Lactobacillus rhamnosus.Utilizing liquid fermentation and UV detection and so on.Results:the fermentation period of Lactobacillus rhamnosus was 12 to 16 hours in liquid MRS,whey powder and bifidobacerium factors could influence the acid production and total bacteria number to some extent.Orthogonal test results showed that combination of 10% whey powder and 15% defatted milk powder as protection agents with 16 hour fermentation,the survival rate of viable cells was the highest.There is no obvious difference between whey powder and defatted milk powder in lifting the survival rate of Lactobacillus rhamnosus from freeze drying,the survival rate of freeze drying bacteria could be improved under 30 ℃ fermentation compared to 37 ℃.Conclusions:it is high that the content of carbohydrates in whey powder or defatted milk powder,therefore they can promote the fermentation and growth of Lactobacillus rhamnosus.Protein can protect Lactobacillus rhamnosus in freeze drying .
出处
《中国乳品工业》
CAS
北大核心
2002年第1期6-9,共4页
China Dairy Industry
