Based on high-density culture, Lactobacillus casei LZ183E was used as the research object, the survival rate and the acid production capacity of the strain were taken as response indicators, and effect of the amount of four protective agents (trehalose, xylooligosaccharides, skimmed milk powder and sodium glutamate) on the viability of the strain was investigated through single factor test. On this basis, response surface method was used to optimize the protective agent, and evaluate the vitality and acid production capacity of the bacteria under the optimal conditions. The results showed that trehalose, xylooligosaccharides, skimmed milk powder and sodium glutamate had a significant protective effect on L. casei LZ183E during the freeze-drying process, and the optimal compounding parameters were, ω(trehalose) 6.0%, ω(xylooligosaccharide) 8.5%, ω(skim milk powder) 11.5%, ω(sodium glutamate) 1.0%. Under this condition, the survival rate of this strain was (98.236±0.137)%, which was significantly higher than that of the unprotected bacteria (79.241±0.382)%.
[1] 于焕. 益生菌发酵工艺、冻干保护剂优化与活性研究[D].沈阳:辽宁大学, 2017.
YU H.Optimization of fermentation technologies and cryoprotectants and studies on activies of probiotics[D].Shenyang:Liaoning University, 2017.
[2] BASHOLLI-SALIHU M, MUELLER M, SALAR-BEHZADI S, et al.Effect of lyoprotectants on β-glucosidase activity and viability of Bifidobacterium infantis after freeze-drying and storage in milk and low pH juices [J].LWT-Food Science and Technology,2014,57(1):276-282.
[3] NAHR F K, MOKARRAM R R, HEJAZI M A, et al.Optimization of the nanocellulose based cryoprotective medium to enhance the viability of freeze dried Lactobacillus plantarum using response surface methodology [J].LWT- Food Science and Technology,2015,64(1):326-332.
[4] 谢桂勉. 两种干燥方式对酸奶干制品中乳酸菌活性的影响分析[J].广西轻工业, 2011, 27(2):10-11.
XIE G M.Analysis of the influence of two drying methods on the activity of lactic acid bacteria in dried yogurt[J].Guangxi Light Industry, 2011, 27(2):10-11.
[5] WANG N F, CHEN Q.Effect of drying methods on the antioxidant activity of soybean flour fermented with Lactobacillus plantarum P9[J].Journal of Biotechnology, 2008,136:S717-S721.
[6] 王飚, 田丰伟, 励建荣, 等.冷冻干燥对乳酸菌细胞膜通透性的影响[J].微生物学通报, 2009, 36(5):684-688.
WANG B, TIAN F W, LI J R, et al.Impact of membrane permeability in lactic acid bacteria during freeze-drying[J].Microbiology Bulletin, 2009, 36(5):684-688.
[7] 潘秋月. 微胶囊双歧杆菌的制备及其特性研究[D].北京:中国农业大学, 2015.
PAN Q Y.Production, vitality and application of microencapsulated Bifidobacteria[D].Beijing:China Agricultural University, 2015.
[8] 崔树茂. 乳酸菌的生长抑制和冻干存活的影响因素及规律[D].无锡:江南大学, 2017.
CUI S M.The impact factors and rules of growth inhibition and freeze-drying survival for lactic acid bacteria [D].Wuxi:Jiangnan University, 2017.
[9] 张莉. 植物乳杆菌的黏附特性研究及其在益生菌干酪中的应用[D].长春:吉林大学, 2013.
ZHANG L.Study on adhesion propreties of Lactobacillus plantarum and applictions in probiotic cheese[D].Changchun:Jilin University, 2013.
[10] LI K, WANG B, WANG W, et al.Microencapsulation of Lactobacillus casei BNCC 134415 under lyophilization enhances cell viability during cold storage and pasteurization, and in simulated gastrointestinal fluids[J].LWT-Food Science and Technology, 2019, 116(2):156-168.
[11] 张风华, 黄俊逸, 李新福, 等.嗜酸乳杆菌冻干保护剂及其直投式复合发酵剂的开发[J].现代食品科技, 2019, 35(9):248-257.
ZHANG F H, HUANG J Y, LI X F, et al.The development of lyoprotectant for Lactobacillus acidophilus and derived direct-vat-set composite culture [J].Modern Food Science and Technology, 2019, 35(9):248-257.
[12] 杨辉, 闫晓哲, 杜姣姣, 等.响应面法优化乳酸菌冻干保护剂配方[J].陕西科技大学学报, 2018, 36(2):31-38.
YANG H, YAN X Z, DU J J, et al.Optimization of cryoprotectant formulation of Lactobacilus powder by response surface methodology[J].Journal of Shaanxi University of Science and Technology, 2018, 36(2):31-38.
[13] 牛春华, 苗欣宇, 牛红红, 等.复合真空冷冻干燥益生菌发酵保护剂的研制[J].轻工科技, 2019, 35(12):20-23;63.
NIU C H, MIAO X Y, NIU H H, et al.Development of a composite vacuum freeze-dried probiotic fermentation protective agent[J].Light Industry Science and Technology, 2019, 35(12):20-23;63.
[14] 张玉华, 籍保平, 凌沛学, 等.海藻糖和透明质酸对膜脂双层的保护及其作用机制[J].食品科学, 2007,28(8):49-55.
ZHANG Y H, JI B P, LING P X, et al.Protective effects and mechanisms of trehalose and hyaluronic acid on membrane lipid bilayer[J].Food Science, 2007,28(8):49-55.
[15] SKIBINSKY A, VENABLE R M, PASTOR R W.A molecular dynamics study of the response of lipid bilayers and monolayers to trehalose[J].Biophysical Journal, 2005, 89(6):4 111-4 121.
[16] 黄蓉, 周子文, 莫乔雅, 等.低聚糖在瑞士乳杆菌和嗜热链球菌冷冻干燥过程中的保护作用[J].食品与发酵工业, 2019, 45(17):26-31.
HUANG R, ZHOU Z W, MO Q Y, et al.Protective effects of oligosaccharides on Lactobacillus helveticus and Streptococcus thermophilus during freeze - drying process [J].Food and Fermentation Industries, 2019, 45(17):26-31.
[17] 张英华, 霍贵成, 郭鹤.乳酸菌冷冻干燥保护剂的筛选[J].食品科技, 2006, 31(11):72-75.
ZHANG Y H, HUO G C, GUO H.Screening of lactic acid bacteria freeze-drying protective agent[J].Food Science and Technology, 2006, 31(11):72-75.
[18] DONG Y N, LIU X M, CHEN H Q, et al.Enhancement of the hydrolysis activity of β-galactosidase from Geobacillus stearothermophilus by saturation mutagenesis[J].Journal of Dairy Science, 2011, 94(3):1 176-1 184.
[19] 王彦平, 刘晓丽, 孙瑞琳, 等.响应曲面法优化紫山药抗氧化酸奶的发酵工艺[J].中国乳品工业, 2017, 45(8):57-60.
WANG Y P, LIU X L, SUN R L, et al.Optimization of fermentation technology of purple yam yogurt with antioxidant function by response surface methodology [J].China Dairy Industry, 2017, 45(8):57-60.
[20] 于静, 曾小群, 潘道东, 等.含水苏糖的高活性益生菌酸奶的加工工艺[J].中国食品学报, 2017, 17(3):105-112.
YU J, ZENG X Q, PAN D D, et al.The processing technology of high active probiotic yogurt with stachyose [J].Chinese Journal of Food Science, 2017, 17(3):105-112.
[21] 曹静, 白羽嘉, 曹艳, 等.响应面法优化啤酒花茎梗总黄酮微波提取工艺[J].新疆农业科学, 2014,51(10):1 869-1 877.
CAO J, BAI Y J, CAO Y, et al.Optimization of microwave extraction process for hop stems by using response surface methodology[J].Xinjiang Agricultural Sciences, 2014,51(10):1 869-1 877.
[22] 陈钢, 李栋林, 史建鑫, 等.响应面试验优化超声耦合双水相体系提取茶多酚工艺[J].食品科学, 2016, 37(6):95-100.
CHEN G, LI D L, SHI J X, et al.Optimization of ultrasound-assisted aqueous two-phase extraction of tea polyphenols by response surface design[J].Food Science, 2016, 37(6):95-100.
