Zhao G, Zhang G
Alcoholic Beverage Research Institute, Hebei University of Science and Technology, Shijiazhuang, Hebei, China.
J Appl Microbiol. 2005;99(2):333-8. doi: 10.1111/j.1365-2672.2005.02587.x.
The effects of protective agents, rehydration media and freezing temperature on the viabilities of Lactobacillus brevis and Oenococcus oeni H-2 when subjected to freeze-drying were investigated.
Several protectants and rehydration media were tested to improve the survival after freeze-drying. The cells were also frozen at -65 and -20 degrees C to check the effect of freezing temperature on the viability.
The best protectant and rehydration medium to obtain the highest viability after freeze-drying varied with the species of bacteria. Yeast extract (4.0%) and sodium glutamate (2.5% ) gave maximum viability of L. brevis and O. oeni (67.8% and 53.6% respectively). The highest survival of L. brevis and O. oeni were obtained when rehydrated with 10% sucrose and MGY medium respectively. When the bacterial cells were frozen quickly (-65 degrees C) than slowly (-20 degrees C), L. brevis and O. oeni both showed increased viability after freeze-drying.
The viabilities of L. brevis and O. oeni after freeze-drying were shown to be strain specific and dependent on protective agents, rehydration media and freezing temperature.
研究保护剂、复水介质和冷冻温度对短乳杆菌和酒酒球菌H - 2冻干存活率的影响。
测试了几种保护剂和复水介质以提高冻干后的存活率。细胞还分别在-65℃和-20℃下冷冻，以检查冷冻温度对存活率的影响。
冻干后获得最高存活率的最佳保护剂和复水介质因细菌种类而异。酵母提取物（4.0%）和谷氨酸钠（2.5%）分别使短乳杆菌和酒酒球菌的存活率达到最高（分别为67.8%和53.6%）。短乳杆菌和酒酒球菌分别用10%蔗糖和MGY培养基复水时存活率最高。当细菌细胞快速冷冻（-65℃）而非缓慢冷冻（-20℃）时，短乳杆菌和酒酒球菌冻干后的存活率均有所提高。
短乳杆菌和酒酒球菌冻干后的存活率表现出菌株特异性，且取决于保护剂、复水介质和冷冻温度。
