食品科学2012，Vol.33Issue(5)：188-192,5.
海藻酸钠固定瑞士乳杆菌条件优化
Optimization of Conditions for Immobilization of Lactobacillus helveticus Using Sodium Alginate
摘要
Abstract
In this study, Lactobacillus helveticus was immobilized using sodium alginate and used to product yogurt with ACE inhibitory activity. As determined using one-factor-at-a-time method in combination with an L9（3^4） orthogonal array design, the optimal immobilization conditions were sodium alginate concentration 1.5 g/100 mL, cell concentration 1：10 （m/V）, CaCh concentration 0.1 mol/L, and immobilization time 1 h. The immobilized strain and traditional yogurt starter consisting of Lactobacillus bulgaricus and Streptococcus thermophilus were used together to ferment 11 g/100 mL milk power solution at 37 ℃ until coagulation was completed. Good coagulation was achieved after 8 h of fermentation. The pH of the yogurt obtained with a gentle and smooth taste was 4.2 and the ACE inhibitory activity 70.3%.关键词
固定化/海藻酸钠/瑞士乳杆菌/血管紧张素转移酶抑制活性Key words
immobilization/sodium alginate: Lactobacillus helveticus/ACE inhibitingactivity分类
轻工纺织引用本文复制引用
郭宇星,潘道东,刘洋,王翠翠..海藻酸钠固定瑞士乳杆菌条件优化[J].食品科学,2012,33(5):188-192,5.基金项目
国家自然科学基金青年科学基金项目 （）
江苏省自然科学基金项目 （）
江苏省教育厅高校自然科学基金项目 （）
南京师范大学特聘教授、高层次人才科研启动基金项目 （）
