文章基本信息

标题：Effect of NaHCO₃, MgSO₄, Sodium Ascorbate, Sodium Glutamate, Phosphate Buffer on Survival of Lactobacillus bulgaricus During Freeze-drying
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作者：He Chen ; Juan Wang ; Qian Luo 等
期刊名称：Advance Journal of Food Science and Technology
印刷版ISSN：2042-4868
电子版ISSN：2042-4876
出版年度：2013
卷号：5
期号：06
页码：771-774
出版社：MAXWELL Science Publication
摘要：In the present study, the experiments were investigated the effects of different concentrations of cryoprotective agents, such as NaHCO₃, MgSO₄, sodium ascorbate, sodium glutamate, phosphate buffer, respectively, which used on survival of Lactobacillus bulgaricus during freeze drying. The number of viable cells and survival ratio were measured by the plate count method. The results were as follows: cryoprotective agents played important roles in survival of Lactobacillus bulgaricus during freeze drying. When the relative volume of phosphate buffer was 1.5 (v/v), the number of viable cells was highest, while the survival ratio reached highest, the concentration of sodium ascorbate was 4.5%.
关键词：Cryoprotective agents; freeze drying; Lactobacillus bulgaricus; survival ratio; viable cells; ;