纳豆杆菌活性菌粉制备工艺研究
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摘要
为了获得高活性纳豆杆菌冻干菌粉,研究采用单因素试验和正交试验对纳豆杆菌液态发酵培养基进行了优化,并对冷冻保护剂进行了筛选。结果表明,纳豆杆菌最佳发酵培养基为:葡萄糖1. 5%、酵母膏1. 0%、Na Cl 0. 5%、Ca Cl_2 0. 3%;选取浓度为10%的脱脂奶粉作保护剂,制备的活性菌粉菌体存活率达73. 5%。
In order to obtain high activity freeze-dried powder,the medium components and cryoprotectants of Bacillus natto were screened and optimized. The optimum medium composition of liquid fermentation for Bacillus natto was determined by single factor experiment and orthogonal experiment as follows: glucose1. 5%,yeast extract 1. 0%,Na Cl 0. 5% and CaCl_2 0. 3%. The defatted milk powder with density 10% was used as protective agent,and the active bacteria powder had the highest survival rate of 73. 5%.
In order to obtain high activity freeze-dried powder,the medium components and cryoprotectants of Bacillus natto were screened and optimized. The optimum medium composition of liquid fermentation for Bacillus natto was determined by single factor experiment and orthogonal experiment as follows: glucose1. 5%,yeast extract 1. 0%,Na Cl 0. 5% and CaCl_2 0. 3%. The defatted milk powder with density 10% was used as protective agent,and the active bacteria powder had the highest survival rate of 73. 5%.
引文
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[15]曹永梅,张灏.保护剂在冷冻干燥双歧杆菌中的作用[J].食品与发酵工业,2000,26(2):40-45.
[16]纪振杰,郭德军.利用响应面法优化双歧杆菌冻干保护剂的配比[J].中国生物制品学杂志,2008,21(9):813-816.
[17]于辉.低温低酸发酵牛肉专用高效浓缩发酵剂的制备工艺研究[D].保定:河北农业大学,2006:6[2018-11-21]http://kns. cnki. net/KCMS/detail/detail. aspx? dbcode=CMFD&dbname=CMFD0506&filename=2006074982. nh&v=MTI5OTZyV00xRnJDVVJMS2VaZVpyRnl6aFZiN0JWMTI3R0x PL0d0akVyWkViUElSOGVYMUx1eFlTN0RoMVQzcVQ=.
[2]蒋立文,周传云,黄香华.纳豆菌的研究现状和研究进展[J].中国食品与营养,2007,6:24-26.
[3]胡雪萍,王萍,孙晓鸣.纳豆杆菌营养体及其芽孢的生物学特性比较研究[J].中国食品学报,2007,7(6):27-32.
[4]孙妍,王加启,奚晓琦,等.高产蛋白酶纳豆芽孢杆菌的分离筛选与鉴定[J].沈阳农业大学学报,2010,41(2):175-180.
[5]桂丽,齐香君.纳豆芽孢杆菌的诱变育种研究[J].陕西科技大学学报(自然科学版),2007,25(2):91-93.
[6]张源洁,胡迎芬,马爱国,等.纳豆杆菌固态发酵花生粕的工艺条件研究[J].中国油脂,2017,42(3):99-102.
[7]张雯,李宏杰,贾鸥,等.纳豆芽孢杆菌菌剂的制备工艺[J].陕西科技大学学报(自然科学版),2014(4):108-113.
[8]钟青萍,王发祥,刘家畅,等.纳豆菌活菌干燥制剂的研制[J].食品工业科技,2005,26(8):78-81.
[9]杜磊,杜杨,席菁聆.纳豆菌冷冻保护剂的研究[J].河南工业大学学报(自然科学版),2015,36(5):87-91.
[10]严美婷,余苗,陈卫平,等.常压鼓风干燥法制备直投式纳豆菌剂工艺[J].食品工业科技,2018,39(14):171-176.
[11]王发祥,王青云,钟青萍,等.纳豆菌微生态制剂加工中两种干燥方法的比较[J].食品科学,2006,27(11):294-296.
[12]曹峰,董贝磊,陆晓滨,等.保护剂及冷休克处理对纳豆菌冻干后存活率的影响[J].食品工业科技,2008(2):123-124,128.
[13]胥振国,蔡玉华,向敏,等.冻干高活力纳豆芽孢杆菌菌粉保护剂的筛选和优化[J].微生物学通报,2013,40(5):822-828.
[14]Kurtmann L,Carlsen CU,Risbo J,et al. Storage stability of freeze-dried Lactobacillus acidophilus(La-5)in relation to water activity and presence of oxygen and ascorbate[J]. Cryobiology,2009,58(2):175-180.
[15]曹永梅,张灏.保护剂在冷冻干燥双歧杆菌中的作用[J].食品与发酵工业,2000,26(2):40-45.
[16]纪振杰,郭德军.利用响应面法优化双歧杆菌冻干保护剂的配比[J].中国生物制品学杂志,2008,21(9):813-816.
[17]于辉.低温低酸发酵牛肉专用高效浓缩发酵剂的制备工艺研究[D].保定:河北农业大学,2006:6[2018-11-21]http://kns. cnki. net/KCMS/detail/detail. aspx? dbcode=CMFD&dbname=CMFD0506&filename=2006074982. nh&v=MTI5OTZyV00xRnJDVVJMS2VaZVpyRnl6aFZiN0JWMTI3R0x PL0d0akVyWkViUElSOGVYMUx1eFlTN0RoMVQzcVQ=.