The Development of Lyoprotectant for Lactobacillus acidophilus and Derived Direct-Vat-Set Composite Culture
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Abstract:
In order to improve the freeze-drying survival rate of Lactobacillus acidophilus and develop a freeze-dried Lactobacillus acidophilus-based direct-vat-set composite culture, this study used Lactobacillus acidophilus as the experimental strain. On the basis of single factor experiment, factorial experiment and steepest ascent experiment, the lyoprotectant formula for Lactobacillus acidophilus subjected to vacuum freeze-drying was optimized by response surface methodology. After optimization, freeze-dried Lactobacillus acidophilus and Staphylococcus aureus powders were compounded in a certain mass ratio and applied to the preparation of salami. The obtained results indicated that the optimal lyoprotectant formula for Lactobacillus acidophilus (based on 11% skim milk) was: trehalose 3.03 g/100 mL, glycerol 9.50 g/100 mL, sodium glutamate 3.50 g/100 mL. Under these conditions, the freeze-drying survival rate of Lactobacillus acidophilus was 81.24%. The optimal ratio of freeze-dried Lactobacillus acidophilus and Staphylococcus aureus powders was 1:2, and the optimal inoculum quantity for the direct-vat-set composite culture was 108 cfu/g. Compared with the control group, the salami produced using the direct-vat-set composite culture had a mild sour taste, and good color, hardness and elasticity, with the highest overall acceptance.
