Effect of sucrose, lactose, glucose, maltose on survival of Lactobacillus acidophilus during freeze-drying

被引：2

作者：

Chen, He ^{[1
]}

Ma, Zhenxing ^{[1
]}

Shu, Guowei ^{[1
,2
]}

Qin, Tao ^{[2
]}

Cai Ninggang ^{[1
]}

机构：

[1] Shaanxi Univ Sci & Technol, Coll Life Sci & Engn, Xian, Peoples R China

[2] Shaanxi Acad of Sci, Enzyme Engn Inst, Xian, Peoples R China

来源：

ADVANCED RESEARCH ON ADVANCED STRUCTURE, MATERIALS AND ENGINEERING | 2012年 / 382卷

关键词：

Lactobacillus acidophilus; freeze-drying; protective agent; survival ratio; viable cells;

D O I：

10.4028/www.scientific.net/AMR.382.396

中图分类号：

TU [建筑科学];

学科分类号：

0813 ;

摘要：

In the present study, the experiments were investigated with effecting of sucrose, lactose, glucose, maltose on survival of Lactobacillus acidophilus during freeze-drying. In order to reach sufficient numbers viable cells, so different concentrations of protective agents were designed in the experiment, which as 3%, 6%, 9%, 12% and 15%, respectively. Measuring the survival ratio of Lactobacillus acidophihts and number of viable cells after completed drying. There were significant differences in survival during freeze-drying. Results showed that the protective agent was a critical factor affecting the survival of Lactobacillus acidophilus. In the experiments, the highest survival rate was soluble starch as the protective agent, and when the protective agent as galactose the number of viable cells was largest.

引用

页码：396 / +

页数：2

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