期刊论文

Compound anti-thermal protectant of Bacillus subtilis Prob1822

中文

中国酿造

0254-5071

2019

38

10

49-54

10.11882/j.issn.0254-5071.2019.10.011

湖南省自然科学基金科教联合基金项目(2017JJ5020).

本校为其他机构

以枯草芽孢杆菌(Bacillus subtilis) Prob 1822为研究对象,以热诱激处理(55℃热处理10 min)稳定期菌体存活率为评价指标,通过单因素试验和响应面法研究枯草芽孢杆菌Prob1822复合抗热保护剂的组成.结果 表明,单一抗热保护剂以海藻糖、蔗糖及脱脂奶粉抗热保护效果较好;利用响应面法优化复合抗热保护剂配方为海藻糖9.0％、蔗糖5.0％和脱脂奶粉6.8％.在此最优条件下,菌体存活率为(95.24±0.84)％.糖类与蛋白质联用作为复合抗热保护剂比单一保护剂抗热保护效果更好,可减轻喷雾干燥对菌体亚细胞结构及生物大分子损伤,实现枯草芽孢杆菌的抗热保护.

Using Bacillus subtilis Prob1822 as the research object, and the cell survival rate (CSR) in stable stage after thermal-inducible shock at 55 ℃ for 10 min as the evaluation indexes, the formula of the compound anti-thermal protectant of B. subtilis Prob1822 was optimized through single factor tests and response surface methodology. The results indicated that single anti-thermal protectant trehalose, sucrose and skimmed milk powder had better anti-thermal protection effect, and the formula of compound anti-thermal protectant was optimized as tr...