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首页> 外文期刊>International Journal of Dairy Technology >Effect of cryoprotective agents on survival and stability of Lactobacillus acidophilus cultured in food-grade medium.
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Effect of cryoprotective agents on survival and stability of Lactobacillus acidophilus cultured in food-grade medium.

机译：冷冻保护剂对食品级培养基中嗜酸乳杆菌存活和稳定性的影响。

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摘要

The effect of cryoprotectants on survival and stability of freeze-dried Lactobacillus acidophilus ATCC-4962 cultured in a food-grade medium was evaluated. The food-grade medium employed was more economical than the commercial de Man Rogosa and Sharpe medium and gave a higher yield of L. acidophilus ATCC-4962. Cryoprotective agents improved significantly the cell viability. Skim milk, skim milk with malt extract and monosodium glutamate provided significantly higher viable counts, at optimum concentration of 0.3%. At higher concentration, there was a reduction in cell viability, attributed to cell shrinkage associated with osmotic pressure changes inside the cells. Lactobacillus acidophilus ATCC-4962 was stable at 28 degrees C up to 8 weeks
机译：评价了冷冻保护剂对在食品级培养基中培养的冻干嗜酸乳杆菌ATCC-4962的存活和稳定性的影响。使用的食品级培养基比商业的De Man Rogosa和Sharpe培养基更经济，收率更高。嗜酸性 ATCC-4962。低温保护剂可显着提高细胞活力。脱脂牛奶，含麦芽提取物的脱脂牛奶和味精提供的活菌计数明显更高，最佳浓度为0.3％。在较高浓度下，细胞活力降低，这归因于与细胞内部渗透压变化相关的细胞收缩。 嗜酸乳杆菌 ATCC-4962在28摄氏度下稳定8周

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