Position: Home > Articles > Study on Freeze-dried Protection on L.acidophilus Isolated from Chinese Sauerkraut Juice
FOOD SCIENCE
2006,27
(5)
106-108
直投式泡菜乳酸菌发酵剂冷冻保护的研究
作 者：
申彤;姜雷;杨洁
单 位：
新疆大学生命科学与技术学院
关键词：
冻干保护;乳酸菌;乳糖
摘 要：
以蔗糖、甘露醇、山梨醇、麦芽糖、谷氨酸钠为保护剂对筛自泡菜的嗜酸乳杆菌S1的冻干保护效果进行研究表明,乳糖为最佳保护剂,菌体存活率可达到了70%以上,其次是麦芽糖、山梨醇、蔗糖、甘露醇。对冻干前后及未加保护剂的菌体作电镜观察表明,所选保护剂对菌体有很好的保护作用。
译 名：
Study on Freeze-dried Protection on L.acidophilus Isolated from Chinese Sauerkraut Juice
作 者：
SHEN Tong,JIANG Lei,YANG Jie (College of Life Science and Technology, Xinjiang University, Uromqi 830064, China)
关键词：
freeze-dried protection;lactic acid bacteria;lactose
摘 要：
Experiments of Freeze-dried protection on S1(Lactobacillus acidophilus) isolated from the Chinese Sauerkraut juice with sucrose, lactose, mannitol , sorbitol, maltose, and sodium glutamate as pretectants, showed that the best protection agent is lactose. The S1 survival rate is more than 70%, secondly is maltose, sorbitol, sucrose and mannitol. The electron microcopis observations showed that the protection agent chosen has good protection function on the bacteria.
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