溶解保护剂的脱:在冷干燥和储存中对细菌菌体无活化的关键决定因素
1School of Pharmacy, The Chinese University of Hong Kong, Hong Kong, China.
Food research international (Ottawa, Ont.)
|October 7, 2023
概括
冷干燥可以保存菌体,但去玻璃化会使它们失活. 10%的糖是稳定,长期的菌体存储的最佳冷保护剂,防止无活化.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 菌体是食品中使用的天然抗菌剂.
- 冷干燥是一种经济的菌体保存方法.
- 在冷干燥和储存过程中导致菌体不活化的因素尚不清楚.
研究的目的:
- 为了评估糖类/多作为菌体冷干燥的冷保护剂.
- 为了确定冷干燥菌体的最佳配方和储存条件.
- 确定影响菌体冷干燥后稳定性的关键因素.
主要方法:
- 系统地比较各种糖化物/多 (德克斯坦5000,葡萄糖,糖糖,三糖,曼尼托尔,西利托尔) 作为冷保护剂.
- 鉴定菌体对pH值和透压的耐受性.
- 配方的热力学分析和加速稳定性研究.
- 将数据与阿雷尼乌斯方程相匹配,以预测保质期.
主要成果:
- 只有完全玻璃化配方 (葡萄糖,糖糖,三糖) 在冷干燥过程中保存了菌体.
- 在更高的储存温度 (≥25°C) 中脱显著降低了菌体标位.
- 10%的糖糖表现出最好的稳定性,与最小的除化.
- 10%的糖糖配方在4°C的预测保质期为1093.3天 (R2=0.9592).
结论:
- 溶解保护剂的脱是冷干燥和储存期间细菌菌体无活化的主要原因.
- 优化的配方,如10%的糖,对于保持菌体生存能力至关重要.
- 了解和预防除化可以显著延长冷干燥细菌菌体的保质期.
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