CN1623408A - Optimized lactic acid bacteria and life beneficial bacteria frozen protective agent composition - Google Patents
Optimized lactic acid bacteria and life beneficial bacteria frozen protective agent composition Download PDFInfo
- Publication number
- CN1623408A CN1623408A CN 200310115572 CN200310115572A CN1623408A CN 1623408 A CN1623408 A CN 1623408A CN 200310115572 CN200310115572 CN 200310115572 CN 200310115572 A CN200310115572 A CN 200310115572A CN 1623408 A CN1623408 A CN 1623408A
- Authority
- CN
- China
- Prior art keywords
- cryoprotector
- drying
- freeze
- lactic acid
- protective agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
A freezing protector for lactobacillus and probiotics is prepared from cane sugar, malt dextrin, sorbitol and sodium glutamate in optimal concentration ratio of 4:4:3:4.
Description
Technical field
The present invention relates to a kind of optimum formula of lactic acid bacteria and probio cryoprotector.Specifically, the present invention screens cryoprotectors such as sucrose, lactose, glucose, maltodextrins, studies its protection effect, thereby designs a kind of cryoprotection agent prescription of the best, belongs to the food engineering field.
Background technology
Fermented dairy product occupies an important position in dairy products, raising along with China people level of consumption, sour milk in the fermented dairy product has been had new understanding, made the output of sour milk with the speed increment of annual 25%, the quality to dairy products has proposed new requirement simultaneously.
Freezing and freeze drying technology are biological important application technology, and this technology is applied in the food production because of the fast development of " functional food " in recent years, the preparation of the lactic acid bacteria fermenting agent in the sour milk this technology also commonly used.Yet, seek out desirable freezing and freeze-drying effect, except that technology, mainly be screening and the suitable cryoprotector of use.Suitable freeze drying protectant can make probio preservation Min. death in freeze-drying process, alleviates the caused damage to thalline of freeze drying, and the higher temperature of tolerance is not damaged the vigor of thalline when preserving.Thereby the kind of freeze drying protectant, concentration and collocation method have tangible influence to the preservation effect of probio.Harrison (1963) recommends freeze drying protectant should have following condition: 1) protective agent should contain the material that can form skeleton; 2) it should contain the buffer substance of restricted residual moisture; 3) should contain in and the material of carboxyl activity; 4) electrolytical content should lack.
At present, the research of relevant freeze drying protectant mainly concentrates on medical science, field of biology, is one of main contents of freeze-drying biology branch.But the research that is used to produce the freeze drying protectant of leavening belongs to existing patented technology data mostly, and the result difference of many research reports is very big.The present invention screens cryoprotectors such as sucrose, lactose, glucose, maltodextrins, studies its protection effect, thereby designs a kind of cryoprotection agent prescription of the best.
Summary of the invention
After having selected the probio excellent species, the cryoprotector of probiotic products is the key factor that influences its quality and vigor.In order to guarantee that product can stand the effect of freezing in the preparation of product process, dry (freeze-drying, spray-drying etc.) bad treatment conditions (compeling association's condition); use suitable freezing or drying protectant can reduce the damage of environment, thereby guarantee viable count and bacterium vigor to greatest extent thalline.The present invention compares research to 13 kinds of materials such as sucrose, trehalose, lactose, maltodextrin, sorbierite, glycerine, adonite to the frozen-dried protective effect of lactic acid bacteria; the result shows; trehalose, adonite are the best protection agent; secondly be sucrose, maltodextrin, sorbierite, sodium glutamate, skimmed milk power; with water and enrichment liquid is that the frozen-dried protective effect is remarkable in the matrix; protection effect to galactococcus is better than lactobacillus; freeze-drying fungus total plate count and thalline produce sour power certain relation, but indeterminate with the lactase relation.According to The above results, adopt L16 (45) orthogonal test table design experiment, (seeing Table 4) draws the combination of cryoprotector optimum formula, and this is combined as sucrose, maltodextrin, sorbierite and sodium glutamate, and its best concentration ratio is 4: 4: 3: 4.Utilize the cryoprotector of this optimum formula, measure its influence (mainly being the lactase vigor that produces sour power), obtain desirable effect the thalline vigor.If use 11% skimmed milk as suspension matrix in practice, then protectant cooperation level also can be reduced, but can reach the protection effect equally.
The specific embodiment
1 materials and methods
1.1 material
(1) suspension matrix: physiological saline, CMR enrichment liquid, 11% skimmed milk, through 105 ℃ of 20min that go out.
(2) for examination bacterial classification: ST-1, LB-1, LA-1, SL.
(3) cryoprotector: sucrose, lactose; glucose, maltodextrin, sorbierite, sweet mellow wine, glycerine, sodium phosphate trimer, sodium pyrophosphate, sodium metaphosphate, β-phosphoglycerol disodium, sodium glutamate, dextran; be AR or biochemical test; sodium glutamate is a food-grade, and content is 99%.
(4) vacuum refrigeration is in dry machine: the ALPHI-5 type, Germany makes.
(5) colony counting culture medium: CMR
(6) vacuum seal mouthpart and vavuum pump: this institute provides for oneself.
1.2 method
(1) freeze-drying method: the bacteria suspension that will be added with different cryoprotectors is sub-packed in the little freeze-drying bottle, every bottle of 0.5ml, and quick-frozen 12 hours forms little ice crystal and freezes fully guaranteeing in refrigerator-freezer.Raise gradually after freeze-drying 5-6 hour temperature of heating plate to 15 ℃, to discharge remaining moisture, the moisture that makes its freeze-dried products is 1.5-2.5%, is used to measure total plate count then, water activity, scanning and perspective electron microscopic observation thalline.
(2) total plate count is measured: by international GB4789.2-84. mensuration, culture medium is CMR
[22]
Dilution is sterilization
Physiological saline. under 37 ℃, CO
2Concentration is 10% cultivation 36-72 hour.
(3) water activity detecting: lyophilized matrix is added on measures in the plate, adopt Novasina by after the above-mentioned technology freeze-drying
The screening test result of table 1 cryoprotector
| Cryoprotector Cryoprotectants | Concentration (W/W) Concentration Of cryoprotectants | Bacterium is counted cfu/ml Total viable counts (bcforefreeze-drying) before the freeze-drying | Bacterium is counted cfu/ ml Total Viable Counts (afterFreeze-drying) after the freeze-drying | Survival rate (%) Survival rate (%) | Water activity AwWater Activity |
| Trehalose | ???5％ | ????3.5×10 9 | ??4.2×10 9 | ????62.0 | |
| ???10％ | ????3.5×10 9 | ??2.85×10 9 | ????81.34 | ????0.423 | |
| Lactose | ???5％ | ????3.5×10 9 | ??1.5×10 9 | ????42.00 | |
| ???10％ | ????3.5×10 9 | ??1.8×10 9 | ????51.00 | ????0.450 | |
| ???5％ | ????3.5×10 9 | ??1.87×10 9 | ????53.00 | ||
| Sucrose | ???10％ | ????3.5×10 9 | ??1.86×10 9 | ????52.1 | ????0.427 |
| ???20％ | ????3.5×10 9 | ??2.1×10 9 | ????60.00 | ||
| ???5％ | ????3.5×10 9 | ??1.42×10 9 | ????40.57 | ||
| Maltodextrin | ???10％ | ????3.5×10 9 | ??1. 93×10 9 | ????55.14 | ????0.462 |
| ???20％ | ????3.5×10 9 | ??2.36×10 9 | ????67.43 | ||
| Adonite | ???5％ | ????3.5×10 9 | ??2.35×10 9 | ????67.14 | |
| Sorbierite | ???5％ | ????3.5×10 9 | ??1.89×10 9 | ????54.00 | |
| Sweet mellow wine | ???5％ | ????3.5×10 9 | ??1.22×10 9 | ????35.14 | |
| Glycerine | ???5％ | ????3.5×10 9 | ??1.56×10 9 | ????44.57 | |
| Sodium polyphosphate | ???5％ | ????3.5×10 9 | ??1.36×10 9 | ????38.86 | |
| Sodium pyrophosphate | ???5％ | ????3.5×10 9 | ??1.2 9×10 9 | ????36.86 | |
| Sodium metaphosphate | ???5％ | ????3.5×10 9 | ??1.15×10 9 | ????32.85 | |
| β-phosphoric acid glycosides oil sodium | ???5％ | ????3.5×10 9 | ??1.87×10 9 | ????54.43 | |
| Dextran | ???5％ | ????3.5×10 9 | ??1.24×10 9 | ????35.43 | |
| Sodium glutamate | ???5％ | ????2.5×10 9 | ??1. 95×10 9 | ????55.71 | |
| Arginine | ???5％ | ????3.5×10 9 | ??1.68×10 9 | ????48 | |
| Enrichment liquid | ????3.5×10 9 | ??4.28×10 9 | ????12.23 | ||
| Physiological saline | ????3.5×10 9 | ??7.52×10 9 | ????0.22 |
The water activity detecting instrument is measured.
(4) spawn activity is measured: produce the vigor that sour power is estimated bacterial classification by measuring bacterial classification. and acidity assaying is pressed GB540
9-8
9Method is measured [22], adds 5ml sterilization skimmed milk (11%) in each freeze-drying pipe and measure titratable acidity OT behind 37 ℃ of cultivation 5.5hr.Lactalase vitality test: with reference to the Pan Daodong paper, add the 1ml buffer solution, dissolve the bacterium powder, centrifugal 6000rpm 10min gets supernatant 0.5ml and adds ONPG3ml, mixing, in 37 ℃ of water-baths, react 15mln, add the 3ml1MN2CO3 stopped reaction again and measure absorbance at the 420nm place.
(5) freeze-drying fungus electron microscopic observation
A. transmission electron microscope observing freeze-drying thalline: picking freeze-drying fungus, molten with the distillation water logging of filtration sterilization, observe by the methods of 3.8 joints then.
B. scanning electron microscopic observation: sample is affixed on the sample platform of scanning electronic microscope with two-sided tape, put in the people IB one 5 type ion sputtering instruments, plate palladium one platinum alloy (Pd-Pt) film that a layer thickness is about 150A at sample surfaces, with kyky one 1000B scanning electron microscopic observation and take electromicroscopic photograph.
2.2 result and discussion
1. cryoprotector (single factor is multilevel) screening test [5-16]:
Strains tested ST-1 is cultivated 24 hours centrifugal (3000rpm * 5min) in the CMR enrichment liquid; abandon supernatant; after physiological saline is washed secondary; add the CMR culture medium 25ml of people's sterilization, making its last clump count is 6.360 * 109, then; be packed as 25 parts of bacterium liquid; every part of bacterium liquid adds the protective agent solution of two times of concentration of people, and fully mixing places the freezing and vacuum drying of refrigerator-freezer.Its colony counting the results are shown in Table 1.
Find from table 1: trehalose is close to the protective effect of the cryoprotection effect of ST-1 and adonite; be the best protection agent; but because of these two kinds of materials all are very expensive sugar, alcohols, among can't applicable industry producing. protective effect sucrose, lactose, maltodextrin, sorbierite, glycerine, sodium glutamate preferably all can be used for the preparation of industrial production lactic acid bacteria fermenting agent.This result and external many scholars' research is close; yet measured value but is lower than external relevant report numerical value; tracing it to its cause, may be that the freezing speed of bacteria suspension is low, and the solidification point height is relevant. from the water activity value as seen; the value of trehalose and sucrose is lower; illustrate that two kinds of syrup abilities are strong, easily form with surface of cell membrane and stablize the aquation protective layer, form little ice crystal when making moisture freezes; improve its cryoprotection effect, the result of this measured value and cryoprotection matches.
2. different suspension matrix are to the influence of cryoprotection effect:
Cow's milk (normally skimmed milk) is the protective agent that a kind of application is wide, protection is effective. it is not remarkable that many cryoprotectors make an addition to the protection effect that shows in the skimmed milk; compare the protection effect of different suspension matrix water, enrichment liquid and 11% skimmed milk for this this test, the results are shown in Table 2.
As can be seen from the above table, suspended matter difference, the protection effect of cryoprotector are also different; it is very remarkable that its protection effect shows when being matrix with water and enrichment liquid; can increase 118-268 doubly (water), 5.7-13.91 is (enrichment liquid) doubly, and 1.56-3.9 is (skimmed milk) doubly.Main cause is that skimmed milk is good cryoprotector, and measurement result is the total plate count of just measuring after freeze-drying.If measure more outstanding that clump count may also can show after prolonging the holding time again. therefore, the best suspension matrix of preparation commercialization leavening is still skimmed milk.The content that can suitably improve the NFS of skimmed milk during application reaches 15%-20% and is advisable.
The comparison of the different suspension matrix protection of table 2 effect (test organisms is ST-1)
| Protective agent cryoprotectanI | Suspension matrix Suspension medium | ||
| Physiological saline (Saline) | Enrichment liquid (CMRbroth) | Skimmed milk (11%) Skimmilk | |
| Trehalose (10%) | ????3.25×106 | ????6.4×106 | ????7.3×107 |
| Sucrose (10%) | ????1.87×106 | ????3.1×106 | ????6.2×107 |
| Fructus Hordei Germinatus lake essence (10%) | ????1.60×106 | ????3.25×106 | ????4.1×107 |
| Sorbierite (100%) | ????1.72×106 | ????3.40×106 | ????3.6×107 |
| Sodium glutamate (10%) | ????1.43×106 | ????2.64×106 | ????3.12×107 |
| Blank | ????1.2×104 | ????4.6×105 | ????2.0×107 |
3. protective agent is to the protective effect of different strain
Choosing 12% skimmed milk is suspension matrix, the bacterium concentrated suspension liquid is added in the sterilization skimmed milk, making its last total plate count is 108, then above-mentioned four kinds of skimmed milk bacteria suspensions are pressed amount difference packing 12 pipes (freeze-drying pipe) of 0.25ml, the refrigerant solution (filtration sterilization) that adds two times of concentration again, eddy current mixes rearmounted refrigerator-freezer to be freezed, and measures total plate count behind the vacuum freeze-drying immediately, and concrete result of the test sees Table 3.
Table 3 protective agent is to the protective effect (cfu/mi) of different lactic acid bacterias
| Cryoprotector Cryoprotectants | ????ST-1 | ????LB-1 | ????LA-1 | ????SL |
| Trehalose (10%) | ????8.1×10 8 | ????9.8×10 7 | ????5.7×10 8 | ????6.6×10 8 |
| ????(94.2％) | ????(79.67％) | ????(85.07％) | ????(90.41％) | |
| Maltodextrin (10%) | ????7.3×10 8 | ????7.9×10 7 | ????5.2×10 8 | ????4.4×10 7 |
| ????(84.9％) | ????(64.22％) | ????(77.61％) | ????(60.27％) | |
| Sorbierite (10%) | ????6.7×10 8 | ????6.7×10 7 | ????3.7×10 8 | ????6.1×10 8 |
| ????(77.9％) | ????(54.47％) | ????(55.22％) | ????(83.56％) | |
| Sucrose (10%) | ????7.2×10 8 | ????8.7×10 7 | ????5.3×10 8 | ????5.9×10 8 |
| ????(83.72％) | ????(70.73％) | ????(79.10％) | ????(80.82％) | |
| Paddy ammonia ester sodium (5%) | ????6.4×10 8 | ????5.1×10 7 | ????3.4×10 8 | ????4.3×10 8 |
| ????(74.4％) | ????(41.46％) | ????(50.75％) | ????(58.9％) | |
| Adonite (5%) | ????7.9×109 | ????9.3×10 7 | ????4.5×10 8 | ????5.4×10 8 |
| ????(91.8％) | ????(？5.61％) | ????(67.16％) | ????(73.97％) | |
| Skimmed milk (12%) | ????4.6×10 8 | ????2.96×10 7 | ????2.21×10 8 | ????3.24×10 8 |
| ????(53.48％) | ????(24.06％) | ????(32.98％) | ????(44.38％) | |
| Clump count before the freeze-drying not | ????8.6×108 | ????1.23×10 8 | ????6.7×10 8 | ????7.3×10 8 |
Syringe: the data in the bracket are cold dried back thalline survival rate (%)
The experimental data of table 3 as can be seen; each cryoprotector has certain difference to different bacterium protective effects; wherein trehalose and adonite all keep higher level (survival rate) to the protective effect of each bacterial classification. and maltodextrin is poor slightly to the protection effect of SL; only be 60.27%; close with the level of skimmed milk. it is the poorest that sodium glutamate and the protective agent of other same level are compared its effect. in addition; six kinds of cryoprotectors are better than protection to lactobacillus to streptococcus thermophilus and the effect of streptococcus lactis cryoprotection; though it is being identical aspect the trend that this result compares with other research reports; but each protective agent will be higher than the data [12] of similar research report to the protection effect of lactobacillus bulgaricus, and this may stress to handle better resistance relevant to freezing and vacuum drying with this bacterium.Relevant lactic acid bacteria is not cooked more detailed comparative studies to heat, cold stimulation resistance in this test.But the ST-1 and the SL that select for use in this test are the bigger bacterial strain of viscosity, and the exocellular polysaccharide that produces in its growth is anti-cold to thalline, and heat resistance may be brought into play and see certain facilitation.
4. best protection agent optimization of C design
According to thalline frostbite and cryoprotection mechanism; in conjunction with each protectant protection effect and effect characteristics, protectant source, proterties; choose A, B, four kinds of protective agents of C, D are experimental factor; set up four concentration levels; adopt L16 (45) orthogonal test table experiment arrangement, concrete experimental design, experimental result and statistical analysis see Table 4.
From the analysis of table 4 as seen; A; B; the extreme difference of C three factors is greater than the extreme difference of error term; and the extreme difference value of C factor is less than error extreme difference value; A is described; B; the D item is significant to the influence of total plate count; and the influence of C factor is not remarkable in experimental level; but still the certain protection effect being arranged. four factor affecting degree sizes are followed successively by A-D-B-C; optimum formula is combined as A4B4C3D4; this experiment is more remarkable for the influence that makes experimental result and each factor; the suspension matrix of choosing is physiological saline; if use 11% skimmed milk in practice, then each protectant cooperation level also can be reduced, and can reach the protection effect equally.
5. cryoprotector is to the protective effect of thalline biological characteristics
When the screening protective agent; generally all adopt total plate count to be the most reliable evaluation index; but the mensuration work of total plate count is numerous and diverse; very easily pollute and bacterium colony can't be counted, thus this test determination protective agent influence (mainly being to produce sour power and the lactase vigor) concrete outcome of thalline vigor is seen Table 5.
Table 4 cryoprotector optimization of C Orthogonal Experiment and Design and analysis of results table
| A sucrose | The B maltodextrin | The C sorbose | The D sodium glutamate | ????E | Total plate count TotalviablecountsX * 10 (cfu/ml) | |
| ????1 | ????1 | ????1 | ????1 | ????1 | ????1 | ??7.8 |
| ????2 | ????2 | ????2 | ????2 | ????1 | ????2 | ??12.4 |
| ????3 | ????3 | ????3 | ????3 | ????1 | ????3 | ??32.5 |
| ????4 | ????4 | ????4 | ????4 | ????1 | ????4 | ??33.4 |
| ????5 | ????3 | ????2 | ????1 | ????2 | ????4 | ??24.5 |
| ????6 | ????4 | ????1 | ????2 | ????2 | ????3 | ??16.8 |
| ????7 | ????1 | ????4 | ????3 | ????2 | ????2 | ??5.6 |
| ????8 | ????2 | ????3 | ????4 | ????2 | ????1 | ??17.6 |
| ????9 | ????4 | ????3 | ????1 | ????3 | ????2 | ??35.6 |
| ????10 | ????3 | ????4 | ????2 | ????3 | ????1 | ??38.4 |
| ????11 | ????2 | ????1 | ????3 | ????3 | ????4 | ??24.0 |
| ????12 | ????1 | ????2 | ????4 | ????3 | ????3 | ??6.5 |
| ????13 | ????2 | ????4 | ????1 | ????4 | ????3 | ??26.8 |
| ????14 | ????1 | ????3 | ????2 | ????4 | ????4 | ??18.3 |
| ????15 | ????4 | ????2 | ????3 | ????4 | ????1 | ??36.5 |
| ????16 | ????3 | ????1 | ????4 | ????4 | ????2 | ??24.5 |
| ????K1 | ????38.2 | ????73.1 | ????94.7 | ????86.1 | ????100.3 | |
| ????K2 | ????80.8 | ????79.9 | ????85.9 | ????64.56 | ????78.1 | |
| ????K3 | ????119.9 | ????104 | ????98.6 | ????104.5 | ????82.6 | |
| ????K4 | ????122.3 | ????104.2 | ????82 | ????106.1 | ????100.2 | |
| ????k1 | ????9.55 | ????18.28 | ????23.68 | ????21.53 | ????25.08 | |
| ????k2 | ????20.2 | ????19.98 | ????21.48 | ????16.14 | ????19.53 | |
| ????k3 | ????29.88 | ????26 | ????24.65 | ????26.13 | ????20.65 | |
| ????k4 | ????30.58 | ????26.05 | ????20.5 | ????26.53 | ????25.05 | |
| ????R | ????21.03 | ????7.77 | ????4.15 | ????10.39 | ????5.55 |
The result of table 5 shows that cryoprotector has certain influence to product acid power, the lactase burst size of lactic acid bacteria ST-1.It is minute that fermentation 8.5hr was once chosen in this test, and the result makes the acidity no significant difference of each test group, and to be injured thalline repaired and recovered to produce sour power in the short time its reason.Then can disclose the vigor difference of each test group with the 5.5hr fermentation time, produce sour effect and total plate count measured value basically identical.But cryoprotector is little to the influence of thalline lactase, enzymatic activity and the sour power of product, and the bacterium survival rate differs bigger.Though illustrate also that from the another side vacuum freeze-drying method is very little to the damage of thalline disruptiveness. producing between sour power and the bacterium survival rate has certain correlation, still is difficult to determine accurate dependency relation at present.Therefore, when estimating cryoprotector protection effect, be criterion still with the total plate count value.Produce sour power and only can be used as reference index.
Table 5 cryoprotector produces the influence of sour power and lactase vigor to thalline
| Protective agent Cryoproteetant | Concentration C oncentration | Titratable acidity OTTiratableacidity | Lactase vigor (A420) Activity of Lactase (ONPG A420) |
| Sucrose | ???10％ | ??28 | ?0.008 |
| Trehalose | ???10％ | ??31 | ?0.041 |
| Adonite | ???1.4％ | ??27 | ?0.040 |
| Sorbierite | ???1.4％ | ??26 | ?0.007 |
| Sweet mellow wine | ???1.4％ | ??25 | ?0.023 |
| Sodium phosphate trimer | ???2.0％ | ??26 | ?0.027 |
| Sodium pyrophosphate | ???2.0％ | ??21 | ?0.040 |
| β-phosphoglycerol sodium | ???2.0％ | ??28 | ?0.027 |
| Maltodextrin | ???10％ | ??31 | ?0.010 |
| Lactose | ???10％ | ??25 | ?0.027 |
Claims (5)
1, a kind of cryoprotector composition mainly is made up of sucrose, maltodextrin, sorbierite, sodium glutamate.
2, the cryoprotector composition of claim 1 also contains cryoprotectors such as lactose, glycerine, sweet mellow wine, adonite, trehalose.
3, claim 1 or 2 cryoprotector combination, the concentration ratio of sucrose wherein, maltodextrin, sorbierite and sodium glutamate is 4: 4: 3: 4.
4, claim 1 or 2 cryoprotector composition, its used suspension matrix is water, enrichment liquid or skimmed milk.
5, the cryoprotector composition of claim 3, skimmed milk NFS content wherein is 15-20%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310115572 CN1623408A (en) | 2003-12-02 | 2003-12-02 | Optimized lactic acid bacteria and life beneficial bacteria frozen protective agent composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310115572 CN1623408A (en) | 2003-12-02 | 2003-12-02 | Optimized lactic acid bacteria and life beneficial bacteria frozen protective agent composition |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1623408A true CN1623408A (en) | 2005-06-08 |
Family
ID=34760494
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200310115572 Pending CN1623408A (en) | 2003-12-02 | 2003-12-02 | Optimized lactic acid bacteria and life beneficial bacteria frozen protective agent composition |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1623408A (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100342005C (en) * | 2005-11-07 | 2007-10-10 | 浙江工商大学 | Process for preparing high actived alctic acid bacteria product |
| CN100404665C (en) * | 2006-05-12 | 2008-07-23 | 河北农业大学 | Compound protective agent of lactic acid bacteria freeze-drying leavening agent |
| CN102599451A (en) * | 2011-01-25 | 2012-07-25 | 天津科技大学 | Preparation of novel composite starter for pickled cabbage |
| CN106616586A (en) * | 2016-10-14 | 2017-05-10 | 千亿达（天津）科技有限公司 | Health-care probiotics powder for intestines and stomachs |
| CN106754525A (en) * | 2016-12-28 | 2017-05-31 | 石家庄君乐宝乳业有限公司 | Freeze drying protectant, lactobacillus paracasei N1115 freeze-dried powder leavenings and preparation method thereof |
| CN110592125A (en) * | 2019-09-30 | 2019-12-20 | 南京农业大学 | Construction method of food-grade degraded ethanol bacillus subtilis recombinant bacteria |
| WO2020212961A1 (en) * | 2019-04-18 | 2020-10-22 | Probiotical S.P.A. | Method for preparing a biomass of stable freeze-dried bacterial cells and determining the stability thereof by means of a cytofluorometry metho |
| CN111849781A (en) * | 2020-08-21 | 2020-10-30 | 上海荣盛生物药业有限公司 | Streptococcus pneumoniae freeze-drying protective agent |
| CN114752500A (en) * | 2022-05-21 | 2022-07-15 | 扬州大学 | Preparation method and application of composite protective agent for improving freeze-drying adhesion rate and survival rate of lactobacillus plantarum grx401 |
-
2003
- 2003-12-02 CN CN 200310115572 patent/CN1623408A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100342005C (en) * | 2005-11-07 | 2007-10-10 | 浙江工商大学 | Process for preparing high actived alctic acid bacteria product |
| CN100404665C (en) * | 2006-05-12 | 2008-07-23 | 河北农业大学 | Compound protective agent of lactic acid bacteria freeze-drying leavening agent |
| CN102599451A (en) * | 2011-01-25 | 2012-07-25 | 天津科技大学 | Preparation of novel composite starter for pickled cabbage |
| CN106616586A (en) * | 2016-10-14 | 2017-05-10 | 千亿达（天津）科技有限公司 | Health-care probiotics powder for intestines and stomachs |
| CN106754525A (en) * | 2016-12-28 | 2017-05-31 | 石家庄君乐宝乳业有限公司 | Freeze drying protectant, lactobacillus paracasei N1115 freeze-dried powder leavenings and preparation method thereof |
| CN106754525B (en) * | 2016-12-28 | 2020-11-03 | 石家庄君乐宝乳业有限公司 | Lactobacillus paracasei N1115 freeze-dried powder leavening agent and preparation method thereof |
| WO2020212961A1 (en) * | 2019-04-18 | 2020-10-22 | Probiotical S.P.A. | Method for preparing a biomass of stable freeze-dried bacterial cells and determining the stability thereof by means of a cytofluorometry metho |
| CN110592125A (en) * | 2019-09-30 | 2019-12-20 | 南京农业大学 | Construction method of food-grade degraded ethanol bacillus subtilis recombinant bacteria |
| CN110592125B (en) * | 2019-09-30 | 2023-09-01 | 南京农业大学 | Construction method of food-grade ethanol-degrading bacillus subtilis recombinant bacteria |
| CN111849781A (en) * | 2020-08-21 | 2020-10-30 | 上海荣盛生物药业有限公司 | Streptococcus pneumoniae freeze-drying protective agent |
| CN111849781B (en) * | 2020-08-21 | 2023-08-18 | 上海荣盛生物药业股份有限公司 | Streptococcus pneumoniae freeze-drying protective agent |
| CN114752500A (en) * | 2022-05-21 | 2022-07-15 | 扬州大学 | Preparation method and application of composite protective agent for improving freeze-drying adhesion rate and survival rate of lactobacillus plantarum grx401 |
| CN114752500B (en) * | 2022-05-21 | 2024-05-17 | 扬州大学 | Preparation method and application of composite protective agent for improving freeze-drying adhesion rate and survival rate of lactobacillus plantarum grx401 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Gassem et al. | Physical properties of yogurt made from milk treated with proteolytic enzymes | |
| Reale et al. | Tolerance of Lactobacillus casei, Lactobacillus paracasei and Lactobacillus rhamnosus strains to stress factors encountered in food processing and in the gastro-intestinal tract | |
| Saarela et al. | Effect of the fermentation pH on the storage stability of Lactobacillus rhamnosus preparations and suitability of in vitro analyses of cell physiological functions to predict it | |
| CN102465108B (en) | Streptococcus thermophilus and application thereof | |
| CN111647510A (en) | Bifidobacterium infantis freeze-dried powder, preparation method and composite protective agent used by same | |
| US20230124764A1 (en) | Lactobacillus harbinensis and application thereof | |
| CN1623408A (en) | Optimized lactic acid bacteria and life beneficial bacteria frozen protective agent composition | |
| EP0111392B1 (en) | A culture containing viable cell mass of bifidobacteria and lactic acid bacteria, and a process for preparing said culture | |
| CN104694418B (en) | One plant has the active lactobacillus delbrueckii subsp bulgaricus strain of low β galactases and its application | |
| CN102113556A (en) | Preparation method for leavening special for goat milk yoghourt | |
| JP6230796B2 (en) | Freeze-dried bacteria sample and production method thereof | |
| CN102590196A (en) | Test method for rapidly screening antibacterial residue in animal food samples | |
| Adeniyi et al. | Antifungal capacity of lactic acid bacteria isolated from salad vegetables | |
| JP2003505024A (en) | Microbial, cell, and tissue storage | |
| CN113430153B (en) | Lactobacillus reuteri ZJuuds 09 for reducing blood pressure and application thereof | |
| CN113046280B (en) | Salt-tolerant low-temperature-resistant lactobacillus plantarum for inhibiting pathogenic bacteria and application thereof | |
| JP6261664B2 (en) | Lyophilized product containing Lactobacillus plantarum LLP5193, which is excellent in acid resistance, bile resistance and cell adhesion ability, as an active ingredient | |
| CN101491277B (en) | Protective agent for yeast Y7 freeze-drying | |
| CN113957023A (en) | Weak post-acidification Weissella fusca and application thereof | |
| Mladenović et al. | The effects of environmental factors on planktonic growth and biofilm formation of Serratia odorifera and Serratia marcescens isolated from traditionally made cheese | |
| Buruleanu et al. | Survival of probiotic bacteria during lactic acid fermentation of vegetable juices | |
| CN113025539B (en) | Salt-tolerant low-temperature-resistant Lactobacillus curvatus capable of inhibiting pathogenic bacteria and application thereof in repeated freeze-thaw preservation of food cold chain | |
| Kumar et al. | Preparation of fermented oat drink using lactococcal isolates | |
| Mariana et al. | Effect of pollard supplementation on probiotic (Lactobacillus acidophilus) growth and acidification rate | |
| CN115491309B (en) | Lactic acid bacteria fermentation stabilizer and preparation method and application method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhou Weiming She Guoqing Document name: Deemed as a notice of withdrawal (Trial) |
|
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |