期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2016
卷号：40
期号：2
页码：83-97
出版社：Galati University Press
摘要：As a lyophilized product, Saccharomyces boulardii has been commonly used totreat diarrhea in adults. However, there are few studies focusing on the preparationof its freeze-drying powder. This paper investigated the effect of lyoprotectants onthe freeze-drying survival rate and the number of viable cells for vacuum freezedriedpowder of S. boulardii. Single factor experiment and Plackett-Burmandesign were conducted to obtain the optimal compound lyoprotectantformulations. The result showed that lactose, trehalose and sodium glutamatecould significantly enhance the freeze-drying survival rate of S. boulardii.Meanwhile, all these three lyoprotectants showed positive effect on the freezedryingsurvival rate of the yeast, and the optimal lyoprotectant composition for S.boulardii was as follows: 18g/100mL lactose, 18g/100mL trehalose and3g/100mL sodium glutamate.
