现代食品科技2017，Vol.33Issue(3)：216-221,6.DOI:10.13982/j.mfst.1673-9078.2017.3.033
水分对干酪乳杆菌LC-134冻干粉的贮存稳定性的影响
Effects of Moisture on the Storage Stability of Lactobacillus casei LC-134 Lyophilized Powder
摘要
Abstract
The effects of moisture content and water activity (aw) on the storage stability of Lactobacillus casei LC-134 (LC-134)lyophilized powder were studied.LC-134 lyophilized powders with different moisture contents and aw values were stored at-18 ℃ for 12 months and at 25 ℃ for six months,respectively.Viable cell count variation of the powders were measured regularly,and the influence of polydextrose concentration in the lyoprotectant on the moisture content and aw of the powders was explored.The results showed that during 12 months of storage at-18 ℃,no significant decrease was found in the viable cell counts of the LC-134 lyophilized powders with a moisture content of less than (5.14±0.06)×10-2 g/g or an aw value of less than 0.31±0.01.However,the viable cell count was stable at 25 ℃ during six months of storage if the moisture content was less than (3.06±0.05)× 10-2 g/g or aw was less than 0.25±0.01.The addition ofpolydextrose could reduce the aw value of LC-134 lyophilized powders with the same moisture content.Moreover,the higher the moisture content,the more significant the effect.关键词
水分含量/水分活度/干酪乳杆菌/冻干粉/贮存稳定性Key words
moisture content/water activity/Lactobacillus casei/lyophilized powders/storage stability引用本文复制引用
鲍志宁,魏培培,林伟锋..水分对干酪乳杆菌LC-134冻干粉的贮存稳定性的影响[J].现代食品科技,2017,33(3):216-221,6.基金项目
2016年广州市科技型中小企业技术创新资金专项(初创项目)(2015051439494) （初创项目）
