Abstract
The protective effect of pickled cabbage using biological material was researched in the study. Firstly, the research determined the centrifugal condition of bacterial sludge and then detected the influence of various protective agents on the survival rate of lactobacillus. The final test result can show the influence degree of various protective agents on the survival rate of the freeze-drying lactobacillus was sodium glutamate>skim milk>mannitol>sucrose>glycerol>maltose. The best formula of the protective agent was: the skim milk, sucrose, glycerol, maltose and sodium glutamate shall be 6% and the mannitol shall be 4%. The survival rate of the lactobacillus after using the sodium glutamate with the best protection effect can reach 65.5%. The experience proved that these protective agents and ratio can guarantee the nutrients in the pickled cabbage not destroyed.
Highlights
Pickled cabbage generates a large amount of lactic acid mainly by the fermentation of lactobacillus rather than the osmotic pressure of the salt to inhibit the corruption of microorganism
Seen from the bacterial sludge’s quality after the centrifugation, the total number of bacterial colony in Program 4 was the most. It cannot determine the mechanical damage of the thallus under the centrifugation condition, so the viable organism was counted after diluting the bacterial sludge in the above centrifugal tube and the result can show that the viable organism amount in the centrifugation condition in 4 was the most, which was consistent with the centrifuge bacterial sludge amount
Selection of protective agent: The skim milk, sucrose, mannitol, glycerol, maltose and sodium glutamate were added in the bacterial sludge to detect the influence of these protective agents on the survival rate of the lactobacillus
Summary
Pickled cabbage generates a large amount of lactic acid mainly by the fermentation of lactobacillus rather than the osmotic pressure of the salt to inhibit the corruption of microorganism. The salt content of the pickled cabbage is 2 to 4% and it is a kind of low-salt food. Preparing the high concentrated lactobacillus leavening agent powdery product with high viable count content per unit weight and strong vigor after the rehydration must reduce the injury on the lactobacillus cell membrane in the freeze-drying process. Food Sci. Technol., 5(10): 1404-1406, 2013 the white screen pickle juice, the research determined the suitable centrifugation condition and freeze-drying medium to reduce the injury on the thallus in the freezedrying process. The process has been popularized in the forms of freeze-dried ice cream, an example of astronaut food. Because of its light weight per volume of reconstituted food, freeze dried product is popular and convenient for hikers. Trehalose is produced by a variety of plant (for example selaginella and arabidopsis thaliana), fungi and invertebrate animals that remain in a state of suspended animation during periods of drought ( known as anhydrobiosis)
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