Abstract: To study the relationship between the membrane fatty acid composition of Lactobacillus and the survival rate after lyophilization, diverse Lactobacillus with the same morphology, low capsular polysaccharide content and intracellular compatible solutes were selected, the fatty acid composition of cell membrane through GC-MS and the survival rate of Lactobacillus after lyophilization were examined. Then after treating Lactobacillus through acid stress, cold stress and adding Tween 20 or Tween 80 in the fermentation process, the fatty acid composition of the cell membrane and the survival rate of Lactobacillus after freeze-drying were measured to explore how to effectively improve the survival rate of Lactobacillus by changing the fatty acid of cell membrane during lyophilization. The results showed that the unsaturated rate of fatty acid in cell membrane of Lactobacillus at the stationary phase was about (54.01±0.05)%-(64.14±0.13)%, and the average chain length was about 17.21-17.39. Environmental stress had little effect on the fatty acid composition of cell membrane, and the addition of exogenous fatty acid had greater effect on the fatty acid composition of cell membrane. By adding 2 mL/L Tween 80 in mMRS liquid medium, the unsaturated rate of Lactobacillus brevis 173-1-2 increased from(64.14±0.13)% to (80.31±0.04)%, and the survival rate also increased from (41.87±1.44)% to (60.72±1.15)%. The unsaturated rate of Lactobacillus rhamnosus FJND increased from (54.01±0.05)% to (74.72±0.10)%, and the survival rate increased from (45.22±1.54)% to (59.63±1.55)%. This study provides guidance for regulating the cell membrane status of Lactobacillus to improve the survival rate of lyophilized Lactobacillus products.
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QIAN Zhihao,CUI Shumao,TANG Xin,et al. Improving the survival rate of lyophilized Lactobacillus based on the regulation of fatty acids in cell membrane[J]. Food and Fermentation Industries, 2021, 47(16): 1-8.
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