摘要
【目的】制备短乳杆菌微胶囊,并对其特性进行检测,以期在一定时间范围内延长短乳杆菌微生态制备的保存期,减少短乳杆菌通过胃肠道的损失。【方法】采用微包囊技术,以短乳杆菌为模型菌株,设计L9(34)正交试验,筛选制备短乳杆菌微胶囊的最佳配方,并检测短乳杆菌微胶囊的特性。【结果】制备短乳杆菌微胶囊的最佳配方为:海藻酸钠20 g/L,氯化钙30 g/L,m(菌液)∶m(海藻酸钠)=1∶3,壳聚糖20 g/L。制备的短乳杆菌微胶囊呈球形,粒径为227μm,包囊效率为89.7%,能够耐受85℃高温、人工胃液和肠液,恒温保存3个月活菌数量仍达1×108cfu/g以上。【结论】制备的短乳杆菌微胶囊保存期延长,在胃、肠道内的损失降低。
[Objective] The research was carried out to prepare microencapsulation of Lactobacillus brevis and to investigate ist charaeters so that its shelf life could be lengthened and the loss through the gastrointestinal tract reduced. [Method] According to orthogonal design L9 （3^4） ,microencapsulation of Lactobacillus brevis was prepared using sodium alginate as wall materials,and the characterization of these capsules were also evaluated. [Result] The optimal formula for Lactobacillus brevis microcapsules was 20 g/L sodium alginate, 30 g/L calcium chloride, 20 g/L chitosan, the appropriate proportion of bacterial liquid and sodium alginate being 1 ： 3（m ： m）. The size of Lactobacillus brevis microcapsules was 227μm,and encapsulation efficiency 89.7%. The prepared capsules were resistant to high temperature under 85 degrees C and simulated gastric juice, and the viable bacteria of microcapsule numbered more than 1 × 10^8 cfu/g at normal temperature for three months. [Conclusion] The microencapsulation of Lactobacillus brevis prepared in this study extends the shelf life of strains,and reduces the loss of Lactobacillus brevis in the gastrointestinal tract.
出处
《西北农林科技大学学报（自然科学版）》
CSCD
北大核心
2009年第7期23-27,共5页
Journal of Northwest A&F University(Natural Science Edition)
基金
国家科技支撑计划项目“奶牛发展重大关键技术研究与示范”(2006BAD04A11)
陕西省“13115”科技创新工程项目“高效绿色饲料生产关键技术研究与示范”(2007ZDKG-15)
关键词
短乳杆菌
微胶囊
人工肠液
人工胃液
Lactobacillus brevis
microencapsule
simulated intestinal juice
simulated gastric juice
