Please wait a minute...
 
 
食品与发酵工业  2020, Vol. 46 Issue (13): 62-68    DOI: 10.13995/j.cnki.11-1802/ts.023553
  研究报告 本期目录 | 过刊浏览 | 高级检索 |
益生菌干酪乳杆菌CCFM711耐酸冻干粉的制备
欧阳碧妍1, 崔树茂1*, 毛丙永1, 唐鑫1, 马方励2*, 赵建新1, 张灏1, 陈卫1
1(江南大学 食品学院,江苏 无锡,214122)
2(无限极(中国)有限公司,广东 广州, 510623)
Preparation of the acid-resistant freeze-dried Lactobacillus casei CCFM711
OUYANG Biyan1, CUI Shumao1*, MAO Bingyong1, TANG Xin1, MA Fangli2*, ZHAO Jianxin1, ZHANG Hao1, CHEN Wei
1(School of Food Science and Technology, Jiangnan University, Wuxi 214122, China)
2(Infinitus (China) Co., Ltd, Guangzhou 510623, China)
下载:  HTML   PDF (1933KB) 
输出:  BibTeX | EndNote (RIS)      
摘要 为了提高干酪乳杆菌CCFM711的冻干存活率及冻干粉的耐酸性,测定了不同耐酸性壁材冻干菌体后的耐酸性,以及菌体在不同种类糖与蛋白质保护下的冻干存活率。将壁材与冻干保护剂复配制备冻干菌粉,测定菌体冻干存活率和耐酸性,并与优化乳化法制备的海藻酸钠微胶囊进行比较,对真空冷冻干燥制备干酪乳杆菌耐酸冻干粉的工艺进行优化。以水苏糖作为冻干保护剂分别复配海藻酸钠、酪蛋白酸钠制备冻干菌粉能够同时提高其冻干存活率与耐酸性。以水苏糖作为冻干保护剂,制备海藻酸钠湿微胶囊能够显著提高菌体在酸性环境中的存活率,但冻干后其耐酸性显著降低,仅为(0.37±0.28)%,不及非微胶囊冻干粉[(19.56±1.83)%]。以水苏糖(100 g/L)作为冻干保护剂,酪蛋白酸钠(10 g/L)为耐酸壁材,菌悬液与水苏糖-酪蛋白酸钠混合溶液以体积比2∶5混合时,其冻干存活率为(59.43±6.28)%,pH 2.5下处理2 h,存活率达(34.16±7.18)%,耐酸性显著高于无壁材冻干粉。该研究可为制备干酪乳杆菌耐酸冻干粉提供指导。
服务
把本文推荐给朋友
加入引用管理器
E-mail Alert
RSS
作者相关文章
欧阳碧妍
崔树茂
毛丙永
唐鑫
马方励
赵建新
张灏
陈卫
关键词:  干酪乳杆菌  冻干粉  耐酸性  冻干存活率  微胶囊    
Abstract: In order to improve the freeze-drying survival rate and the acid resistance of lyophilized powder of Lactobacillus casei CCFM711, cells were lyophilized with different acid-resistant materials, and with sugars and proteins as protectants for freeze-drying. The lyophilized cell powder was then tested and compared with the sodium alginate microcapsules prepared by the optimized emulsification method. Finally, the vacuum freeze-drying process was optimized. The results showed that stachyose combined with sodium alginate and sodium caseinate, respectively, could simultaneously improve the survival rate in freeze-drying and the acid resistance. Using stachyose as protectant for freeze-drying in preparation of sodium alginate wet microcapsules, the survival rate of bacteria in acidic environment could be significantly improved, but the acid resistance was significantly reduced, which was only (0.37±0.28) %, much less than un-coated lyophilized powder (19.56±1.83) %. Stachyose (100g/L) was used as the protectant for freeze-drying, and sodium caseinate (10 g/L) as the optimal wall material. Mixing the bacterial suspension and the protectants at the ratio of 2∶5, a freeze-drying survival rate of (59.43±6.28) % was obtained, while the highest survival rate was (34.16±7.18) % after 2 hours' treatment at pH 2.5, about 8 times of the control. This study provides guidance for the preparation of lyophilized powder of L. casei.
Key words:  Lactobacillus casei    lyophilized powder    acid-resistance    freeze-drying survival rate    microencapsulation
收稿日期:  2020-02-08                出版日期:  2020-07-15      发布日期:  2020-08-04      期的出版日期:  2020-07-15
基金资助: 国家食品科学与工程一流学科建设项目(JUFSTR20180102)
作者简介:  硕士研究生(崔树茂副研究员和马方励工程师为共同通讯作者,E-mail:cuishumao@jiangnan.edu.cn;mary.ma@infinitus-int.com)
引用本文:    
欧阳碧妍,崔树茂,毛丙永,等. 益生菌干酪乳杆菌CCFM711耐酸冻干粉的制备[J]. 食品与发酵工业, 2020, 46(13): 62-68.
OUYANG Biyan,CUI Shumao,MAO Bingyong,et al. Preparation of the acid-resistant freeze-dried Lactobacillus casei CCFM711[J]. Food and Fermentation Industries, 2020, 46(13): 62-68.
链接本文:  
http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.023553  或          http://sf1970.cnif.cn/CN/Y2020/V46/I13/62
[1] DA C A G, BURITI F C A, DE S C H B, et al. Probiotic cheese: health benefits, technological and stability aspects[J]. Trends in Food Science & Technology, 2009, 20(8): 344-354.
[2] SARAO L K, ARORA M. Probiotics, prebiotics, and microencapsulation: A review[J]. Critical Reviews in Food Science and Nutrition, 2017, 57(2): 344-371.
[3] KOSARAJU S L, WEERAKKODY R, AUGUSTIN M A. In-vitro evaluation of hydrocolloid-based encapsulated fish oil[J]. Food Hydrocolloids, 2009, 23(5): 1 413-1 419.
[4] PARK J H, SARAVANAKUMAR G, KIM K, et al. Targeted delivery of low molecular drugs using chitosan and its derivatives[J]. Advanced Drug Delivery Reviews, 2010, 62(1): 28-41.
[5] 杨佳, 侯占群, 贺文浩, 等. 微胶囊壁材的分类及其性质比较[J]. 食品与发酵工业, 2009, 35(5): 122-127.
[6] 宋娇娇, 王俊国, 田文静, 等. 微胶囊制备工艺对益生菌活性的影响[J]. 中国乳品工业, 2016, 44(1): 25-30.
[7] LIU H, CUI S W, CHEN M, et al. Protective approaches and mechanisms of microencapsulation to the survival of probiotic bacteria during processing, storage and gastrointestinal digestion: a review[J]. Crit Rev Food Sci Nutr, 2019,59(17): 2 863-2 878.
[8] DOHERTY S, GEE V, ROSS R, et al. Development and characterisation of whey protein micro-beads as potential matrices for probiotic protection[J]. Food Hydrocolloids, 2011, 25(6): 1 604-1 617.
[9] GONZALEZ-FERRERO C, IRACHE J M, GONZALEZ-NAVARRO C J. Soybean protein-based microparticles for oral delivery of probiotics with improved stability during storage and gut resistance[J]. Food Chem, 2018, 239: 879-888.
[10] 田文静. 内源乳化法制备植物乳杆菌LIP-1微胶囊及提高其抗冷冻性能的研究[D].呼和浩特:内蒙古农业大学, 2016.
[11] S NCHEZ M T, RUIZ M A, LASSERROT A, et al. An improved ionic gelation method to encapsulate Lactobacillus spp. bacteria: Protection, survival and stability study[J]. Food Hydrocolloids, 2017, 69: 67-75.
[12] YEUNG T W, ARROYO-MAYA I J, MCCLEMENTS D J, et al. Microencapsulation of probiotics in hydrogel particles: enhancing Lactococcus lactis subsp. cremoris LM0230 viability using calcium alginate beads[J]. Food Funct, 2016, 7(4): 1 797-1 804.
[13] IACONELLI C, LEMETAIS G, KECHAOU N, et al. Drying process strongly affects probiotics viability and functionalities[J]. J Biotechnol, 2015, 214: 17-26.
[14] 张国芳, 王婷婷, 刘丽波, 等. 内源乳化法制备干酪乳杆菌微胶囊[J]. 中国乳品工业, 2017, 45(3): 15-20.
[15] ASHWAR B A, GANI A, GANI A, et al. Production of RS4 from rice starch and its utilization as an encapsulating agent for targeted delivery of probiotics[J]. Food Chem, 2018, 239: 287-294.
[16] 曾凤泽, 陈霞, 邵玉宇, 等. 刍议益生菌微胶囊化壁材的分类及性质[J]. 中国乳品工业, 2013, 41(6): 27-30.
[17] WANG W, CHEN M, WU J, et al. Hypothermia protection effect of antifreeze peptides from pigskin collagen on freeze-dried Streptococcus thermophiles and its possible action mechanism[J]. LWT - Food Science and Technology, 2015, 63(2): 878-885.
[18] ANA S CARVALHO, JOANA SILVA, PETER H O, et al. Effects of various sugars added to growth and drying media upon thermotolerance and survival throughout storage of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus[J].Biotechnology Pregress, 2004, 20(1):248-254.
[19] HONGPATTARAKERE T, URAIPAN S. Bifidogenic characteristic and protective effect of saba starch on survival of Lactobacillus plantarum CIF17AN2 during vacuum-drying and storage[J]. Carbohydr Polym, 2015, 117: 255-261.
[20] 朱莹丹. 植物乳杆菌LIP-1微胶囊制备工艺及其性能的研究[D]. 呼和浩特:内蒙古农业大学, 2015.
[21] 程玉霞. 基于外源乳化法的植物乳杆菌微胶囊制备及性能研究[D]. 杭州:浙江工商大学, 2012.
[22] 朱永明, 杜玲玲, 李晓东, 等. 胶囊化鼠李糖乳杆菌在模拟胃肠道中活性的研究[J]. 中国食品学报, 2016, 16(12): 23-29.
[1] 张兰, 徐永建. 植物精油微胶囊制备及其在果蔬保鲜包装中的应用[J]. 食品与发酵工业, 2021, 47(3): 274-280.
[2] 常馨月, 罗惟, 陈程莉, 董全. 奇亚籽油微胶囊贮藏稳定性及缓释动力学[J]. 食品与发酵工业, 2020, 46(9): 108-114.
[3] 李超, 李保国, 朱传辉, 孟祥. 茶多酚磁性微胶囊的制备条件优化和性能分析[J]. 食品与发酵工业, 2020, 46(9): 128-134.
[4] 李作美, 许晓云, 刘琦. 双歧杆菌微胶囊的制备及其理化性能[J]. 食品与发酵工业, 2020, 46(6): 155-162.
[5] 田甜甜, 孙军勇, 蔡国林, 杨华, 吴殿辉, 陆健. 基于转录组学的酿酒酵母耐酸机制解析[J]. 食品与发酵工业, 2020, 46(6): 1-7.
[6] 徐玉巧, 王金华, 熊智, 范方宇. 复凝聚法鼠李糖乳杆菌微胶囊工艺优化及储藏稳定性[J]. 食品与发酵工业, 2020, 46(5): 194-199.
[7] 常馨月, 陈程莉, 董全. 奇亚籽油微胶囊的制备及表征[J]. 食品与发酵工业, 2020, 46(5): 200-207.
[8] 陈程莉, 李丰泉, 刁倩, 常馨月, 董全. 黑枸杞花青素微胶囊优化及理化特性分析[J]. 食品与发酵工业, 2020, 46(5): 208-214.
[9] 谭莎莎,马方励,崔树茂,毛丙永,唐鑫,赵建新,张灏,陈卫. 罗伊氏乳杆菌冻干保护剂的优选及高密度冻干工艺优化[J]. 食品与发酵工业, 2020, 46(4): 1-6.
[10] 邵苗,李松南,张斌,黄强. 咖啡因-淀粉微胶囊的制备、结构表征及形成机理[J]. 食品与发酵工业, 2020, 46(4): 7-12.
[11] 郑亚伦, 夏瑛, 李良, 董孝元, 方尚玲, 陈茂彬, 李琴. 源于解淀粉芽孢杆菌酸性木聚糖酶酶学性质的研究[J]. 食品与发酵工业, 2020, 46(24): 58-65.
[12] 周佳豪, 雷文平, 刘成国, 周辉, 周杏荣, 叶望娟. 高活菌数干酪乳杆菌LZ183E冻干保护剂的制备[J]. 食品与发酵工业, 2020, 46(24): 138-143.
[13] 迟珺曦, 雷文平, 刘孝芳, 刘成国. 干酪乳杆菌LC-7在牛乳中的生长及发酵特性[J]. 食品与发酵工业, 2020, 46(22): 208-213.
[14] 易灵, 彭群, 叶之壮, 陆洁毅, 王超, 段翰英. 微胶囊粒径对甜橙油中D-柠檬烯释放特性的影响[J]. 食品与发酵工业, 2020, 46(21): 90-97.
[15] 毕会敏, 范方宇, 杨宗玲, 李晗, 罗林, 陈乔稳. 纳米SiO2/大豆分离蛋白为壁材的核桃油微胶囊特性[J]. 食品与发酵工业, 2020, 46(21): 147-153.
No Suggested Reading articles found!
Viewed
Full text


Abstract

Cited

  Shared   
  Discussed   
版权所有 © 《食品与发酵工业》编辑部
地址:北京朝阳区酒仙桥中路24号院6号楼111室
本系统由北京玛格泰克科技发展有限公司设计开发  技术支持:support@magtech.com.cn