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.
ZHANG Min
,
LIU Yahao
,
YIN Cheng
,
QIAN Jing
. Effects of different packaging forms and storage temperature on storage viability of Lactobacillus plantarum LN66[J]. Food and Fermentation Industries, 2023
, 49(9)
: 27
-31
.
DOI: 10.13995/j.cnki.11-1802/ts.032641
[1] ERATTE D, DOWLING K, BARROW C J, et al.Recent advances in the microencapsulation of omega-3 oil and probiotic bacteria through complex coacervation:A review[J].Trends in Food Science & Technology, 2018, 71:121-131.
[2] AMIRI S, MOKARRAM R R, KHIABANI M S, et al.Optimization of food-grade medium for co-production of bioactive substances by Lactobacillus acidophilus LA-5 for explaining pharmabiotic mechanisms of probiotic[J].Journal of Food Science and Technology, 2021, 58(11):1-12.
[3] 田文静, 孙玉清, 刘小飞.益生菌微胶囊技术及其在食品中的应用研究进展[J].食品工业科技, 2019, 40(16):354-362.
TIAN W J, SUN Y Q, LIU X F.Research progress on microcapsulation technology and its application in food[J].Science and Technology of Food Industry, 2019, 40(16):354-362.
[4] 张林奇, 王晓蕊, 史畅, 等.益生菌粉中活菌稳定性及其耐受模拟胃肠液的研究[J].食品与发酵工业, 2021, 47(13):36-42.
ZHANG L Q, WANG X R, SHI C, et al.Stability and tolerance to simulated gastrointestinal fluids of probiotics in powder preparation[J].Food and Fermentation Industries, 2021, 47(13):36-42.
[5] MUSKAN S, ARUNIMA W, KUMAR S R.Recent developments in probiotics:An emphasis on Bifidobacterium[J].Food Bioscience, 2021, 41(1):100993.
[6] 王淑敏, 桑跃, 侯彩云, 等.冷冻干燥乳双歧杆菌A04菌粉的贮藏活性研究[J].中国食品学报, 2021, 21(9):192-202.
WANG S M, SANG Y, HOU C Y, et al.Studies on survival of freeze-dried Bifidobacterium lactis A04 powder during storage[J].Journal of Chinese Institute of Food Science and Technology, 2021, 21(9):192-202.
[7] 张晓宁. 不同干燥方式及贮藏环境对植物乳杆菌LIP-1活性影响的研究[D].呼和浩特:内蒙古农业大学, 2019.
ZHANG X N.Effects of Lactobacillus plantarum LIP-1 activity during storage in different drying methods[D].Hohhot:Inner Mongolia Agricultural University, 2019.
[8] CRUZ A, CASTRO W, FARIA J, et al.Stability of probiotic yogurt added with glucose oxidase in plastic materials with different permeability oxygen rates during the refrigerated storage[J].Food Research International, 2013, 51(2):723-728.
[9] KEMSAWASD V, CHAIKHAM P, RATTANASENA P.Survival of immobilized probiotics in chocolate during storage and with an in vitro gastrointestinal model[J].Food Bioscience, 2016, 16:37-43.
[10] GRANATO D, NAZZARO F, PIMENTEL T C, et al.Probiotic food development:An updated review based on technological advancement[M]//Encyclopedia of Food Security and Sustainability.Amsterdam:Elsevier, 2019:422-428.
[11] 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 Y, FENG H H, MENG L, 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.
[12] JIN Y Q, TANG J M, SABLANI S.Food component influence on water activity of low-moisture powders at elevated temperatures in connection with pathogen control[J].LWT, 2019, 112:108257.
[13] SOURAV M, POOJA P, NIWAS M H.Novel approaches for co-encapsulation of probiotic bacteria with bioactive compounds, their health benefits and functional food product development:A review[J].Trends in Food Science & Technology, 2021, 109(prepublish):340-351.
[14] OKURO P K, THOMAZINI M, BALIEIRO J C, et al.Co- encapsulation of Lactobacillus acidophilus with inulin or polydextrose in solid lipid microparticles provides protection and improves stability[J].Food Research International, 2013, 53(1):96-103.
[15] TEIXEIRA P M, CASTRO H P, KIRBY R M.Evidence of membrane lipid oxidation of spray dried Lactobacillus bulgaricus during storage[J].Letters in Applied Microbiology, 1996, 22(1):34-38.
[16] BLANA V A, POLYMENEAS N, TASSOU C C, et al.Survival of potential probiotic lactic acid bacteria on fermented green table olives during packaging in polyethylene pouches at 4 and 20 ℃[J].Food Microbiology, 2016, 53:71.
[17] BARBOSA J, BORGES S, AMORIM M, et al.Comparison of spray drying, freeze drying and convective hot air drying for the production of a probiotic orange powder[J].Journal of Functional Foods, 2015, 17:340-351.
[18] KUMAR A, HUSSAIN S A, RAJU P N, et al.Packaging material type affects the quality characteristics of Aloe- probiotic lassi during storage[J].Food Bioscience, 2017, 19:34-41.
[19] MATOS-JR F E, SILVA M P, KASEMODEL M C, et al.Evaluation of the viability and the preservation of the functionality of microencapsulated Lactobacillus paracasei BGP1 and Lactobacillus rhamnosus 64 in lipid particles coated by polymer electrostatic interaction[J].Journal of Functional Foods, 2019, 54:98-108.
[20] PAULA D A, MARTINS E M F, COSTA N A, et al.Use of gelatin and gum Arabic for microencapsulation of probiotic cells from Lactobacillus plantarum by a dual process combining double emulsification followed by complex coacervation[J].International Journal of Biological Macromolecules, 2019, 133:722-731.
