食品与发酵工业2015，Vol.41Issue(3)：135-139,5.DOI:10.13995/j.cnki.11-1802/ts.201503024
醋酸菌冷冻、冷干保护剂的选择
Selection of protectants for freezing and freeze-drying of acetic acid bacteria
王娜 1国石磊 2张永祥 1彭利沙 2李军1
作者信息
- 1. 河北科技师范学院食品科技学院,河北秦皇岛,066600
- 2. 河北省果品加工工程技术研究中心,河北秦皇岛,066600
- 折叠
摘要
Abstract
In order to increase their freezing survival rate and freeze-drying survival rate,the effect of different protectants on the survival of Acetobacter aceti and Acetobacter pasteurianus ssp.pasteurianus during different processes including freezing and freeze-drying were studied herein.The protection effects of the different protectants on freezing and freeze-drying were also estimated.The results showed that the freezing survival rate of Acetobacter aceti was as follows:trehalose(73.58％) ＞ corn dextrin(62.26％) ＞ skim milk powder(60.38％),which were significantly higher than that of the control group (24.53％).The freezing survival rate of Acetobacter pasteurianus ssp.pasteurianus was as follows:dextran (95.35％) ＞ skim milk powder (89.53％) ＞ corn dextrin (88.37％) ＞ trehalose (52.32％),which were significantly higher than that of the control group (2.23％).The freeze-drying survival rate of Acetobacter aceti was as follows:skim milk powder(92.86％) ＞ lactose(81.25％) ＞ glucose(46.88％),which were significantly higher than that of the control group (22.25％).The freeze-drying survival rate of Acetobacter pasteurianus ssp.pasteurianus was as follows:skim milk powde(72.92％) ＞ trehalose(31.25％),which were significantly higher than that of the control group (12.08％).The other protectants showed varying degrees of protection effect on the strains.Trehalose and skim milk powder were prior selection for the protections of Acetobacter.关键词
保护剂/醋化醋杆菌/巴氏醋杆菌巴士亚种/冷冻/冷冻干燥Key words
protectants/Acetobacter aceti/Acetobacter pasteurianus ssp.pasteurianus/freezing/freeze-drying引用本文复制引用
王娜,国石磊,张永祥,彭利沙,李军..醋酸菌冷冻、冷干保护剂的选择[J].食品与发酵工业,2015,41(3):135-139,5.
