Effects of nitrogen-filled packaging and storage temperature on storage stability of probiotics powder
SANG Yue1,2, FENG Haihong2, MENG Lu2, LIU Li2, LIU Zuowen2, GE Shaoyang2, JIN Junhua1,*
1(Beijing Laboratory of Food Quality and Safety, Food Science and Engineering College, Beijing University of Agriculture, Beijing 102206,China); 2(Livestock Products Engineering Research Center of Hebei Province, Sanhe 065200,China)
Abstract: This study evaluated the effects of nitrogen-filled packaging and storage temperature on the long-term storage stability of Bifidobacterium probiotics powder. The probiotics of Bifidobacterium animalis A6 and Bifidobacterium longum BBMN68 were stored at -20, 4, 25 and 37 ℃ for 12 months, and the changes of moisture content, water activity and the number of viable cells were detected. The results showed that the storage temperature significantly affected the stability of probiotics powder. Under freezing and refrigeration conditions, the number of viable cells of the two probiotics powder remained stable, and the survival rates were all above 85%. When the storage temperature rose to normal temperature and higher, the water activity increased slowly, while the number of viable cells decreased rapidly. The survival rates of B. animalis A6 and B. longum BBMN68 probiotics powder stored in ordinary packaging at 37 ℃ for 12 months were only 0.033% and 0.013%, but the survival rates of nitrogen-filled packaging were 0.14% and 0.094%, which increased by 4.2 times and 7.2 times respectively. Therefore, the optimal storage conditions of probiotics powder are freezing and refrigeration, and nitrogen-filled packaging can reduce the damage caused by high temperatures, especially for B. longum with poor oxygen resistance.
桑跃,冯海红,蒙璐,等. 充氮包装和储藏温度对益生菌粉储藏稳定性的影响[J]. 食品与发酵工业, 2020, 46(19): 143-147.
SANG Yue,FENG Haihong,MENG Lu,et al. Effects of nitrogen-filled packaging and storage temperature on storage stability of probiotics powder[J]. Food and Fermentation Industries, 2020, 46(19): 143-147.
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2020, Vol. 46 
