为了解植物乳杆菌LN66菌粉贮藏活性的影响因素,对其在不同包装形式和贮藏温度下活性变化进行分析。将普通铝箔袋、真空铝箔袋和棕色玻璃瓶贮存的植物乳杆菌LN66菌粉于4、25、37 ℃下贮藏28 d,检测其水分含量、水分活度和活菌数的变化,并用SPSS软件进行皮尔逊相关性分析。结果表明,不同包装形式和贮藏温度下LN66菌粉贮藏28 d期间水分含量均未发生显著变化。在25及37 ℃贮藏下,菌粉水分活度呈上升趋势,但真空铝箔袋和棕色玻璃瓶能维持水分活度的稳定。活菌数均随着贮藏时间的增加而减少,普通铝箔袋的活菌数下降最为显著,而菌粉在37 ℃的真空铝箔袋和棕色玻璃瓶贮藏下的存活率分别提高了10.49%和7.69%。相关性结果分析,活菌数与贮藏温度及水分活度呈显著负相关。研究显示,在贮藏过程中,包装形式和温度对益生菌粉活性有显著影响,而低温及真空铝箔袋和棕色玻璃瓶有利于提升益生菌粉货架期的活菌率。
In order to understand the factors affecting the storage viability of Lactobacillus plantarum LN66, the changes of its storage viability under different packaging forms and storage temperatures were analyzed. L. plantarum LN66 bacteria powder in ordinary aluminum foil bags, vacuum aluminum foil bags ,and brown glass bottles were stored at 4 ℃, 25 ℃, and 37 ℃ for 28 d, then the changes of its moisture content, water activity and viable bacteria count were detected. Pearson correlation analysis was performed by SPSS software. The results showed that the moisture content of LN66 bacteria powder changed slightly during the 28 d storage period under different packaging forms and storage temperatures. When stored at 25 ℃ and 37 ℃, the water activity of the probiotic powder showed an upward trend, while the probiotic powder stored in the vacuum aluminum foil bags and the brown glass bottles could maintain stable. The number of viable bacteria decreased with the storage time, and the number of viable bacteria in ordinary aluminum foil bags dropped most significantly, while the survival rate of bacteria powder stored in vacuum aluminum foil bags and brown glass bottles at 37 ℃ increased by 10.49% and 7.69%, respectively. Correlation analysis showed that the number of viable bacteria was significantly negatively correlated with storage temperature and water activity. Therefore, during the storage process, the packaging form and temperature have a significant impact on the viability of probiotic powder, while low temperature, vacuum aluminum foil bags ,and brown glass bottles are beneficial to improve the viability of probiotic powder during the shelf life.
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