摘要
为提高植物乳杆菌CGMCC8198冻干存活率,以浓缩乳清蛋白粉、木糖醇和壳寡糖为保护剂材料,先后通过单因素和正交试验得出最优复合配方,并进一步对冻干菌粉的活性及储存性能进行探究。研究表明:各保护剂成分对冻干存活率的影响顺序为浓缩乳清蛋白粉>壳寡糖>木糖醇,且最优配方质量分数分别为15%、6%及1.5%,添加复合保护剂的冻干菌粉表面光滑且精致,流式细胞术分析表明冻干后其活性保持较好,约为80.47%。同时,耐受试验表明冻干菌粉具有较好的耐酸性和肠溶性。
In order to improve the lyophilization survival rate of L.plantarum CGMCC8198,concentrated whey protein powder,xylitol and chitooligosaccharides were used as protective agent materials,and the optimal compound formula for preparation of the lyophilized powder was obtained through single factor and orthogonal test.And further explore the storage performance and activity of lyophilized bacteria powder.The research showed that the order of the influence of each protective agent component on the survival rate of freeze-drying was concentrated whey protein powder>chitooligosaccharide>xylitol,and the optimal formula mass fraction was 15%,6%and 1.5%,respectively.The results of electron microscope showed that the surface of obtaind lyophilized acterial powder was smooth and integrated,and flow cytometry analysis showed that the survival rate could be maintained as 80.47%after lyophilization.In addition,the lyophilized bacteria powder had good acid resistance and enteric resistance.
作者
刘敏敏
席茂盛
李中媛
宋亚囝
张同存
罗学刚
LIU Min-min;XI Mao-sheng;LI Zhong-yuan;SONG Ya-jian;ZHANG Tong-cun;LUO Xue-gang(Key Lab of Industrial Fermentation Microbiology of the Ministry of Education&Tianjin Key Lab of Industrial Microbiology,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,Tianjin 300457,China)
出处
《食品研究与开发》
CAS
北大核心
2020年第21期9-14,共6页
Food Research and Development
基金
国家重点研发计划(2017YFD0400303)
天津市自然科学基金重点项目(18JCZDJC33800)
工业微生物优良菌种选育与发酵技术公共服务平台项目(17PTGCCX00190)
天津科技大学青年教师创新基金(NO.2016LG06)
天津市高等学校创新团队培养计划(NO.TD13-5015)。
