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동결건조한 Lactobacillus fermentum SK152 균주의 생존율에 미치는 동결보호제의 효과
김상훈,계하은,오주경,황인찬,강대경 한국낙농식품응용생물학회 2019 Journal of Dairy Science and Biotechnology (JMSB) Vol.37 No.3
This study was conducted to investigate the effect of cryoprotectants on the storage stability of Lactobacillus fermentum SK152, which was isolated as a probiotic candidate. Solutions of 10% glucose, trehalose, dextrin, and skim milk powder were used as cryoprotectants. The survival rates of L. fermentum SK152 after freeze-drying were 5.6% (dextrin), 2.2% (skim milk powder), 1.7% (glucose), and 1.5% (trehalose), suggesting that dextrin was most effective at minimizing the cell death of L. fermentum SK152 by lyophilization. The survival rates of L. fermentum SK152 stored at 4℃ ranged from 37% (dextrin)–90% (skim milk powder) after 8 weeks, while those at 20℃ ranged from 4% (dextrin)–12% (skim milk powder) after 7 weeks, indicating that skim milk powder was the best at minimizing the cell death of L. fermentum SK152 during storage, irrespective of storage temperature, among the cryoprotectants used.