摘要
为探究不同初始培养pH值对植物乳杆菌LIP-1抗冷冻干燥活性的影响,以前期优化的培养基为基础,利用单因素试验筛选初始pH值不同,生长量较高,而冻干存活率存在显著差异的组别,对其进行细胞膜脂肪酸组成及关键细胞酶活性的测定。结果显示,在初始pH 6.8和7.4的培养条件下,发酵活菌数较高且无显著性差异,分别为9.79,9.70 lg(CFU/mL);而其冻干存活率差异显著(P<0.05),分别为81.76%,72.43%。适宜的初始pH值可通过提高细胞膜不饱和脂肪酸的含量和保持较好的酶活性等方式,维持细胞膜的完整性,减少菌株的冻干损伤,进而提升菌株的抗冷冻干燥性能。本研究结果为提高乳酸菌抗冷冻干燥性及促进我国益生菌发酵剂的工业化生产提供了一定的理论参考。
In order to explore the effect of different initial culture pH on the anti-freeze-drying activity of Lactobacillus plantarum LIP-1, the optimized medium was used as the basis, and the optimum pH was screened by single factor experiment. The groups with higher growth but significant difference in survival rate of LIP-1 after freeze-drying were chosen to extracte the fatty acid composition of cell membrane and determine the enzyme activity of key cells. The results showed that there was no significant difference in the number of viable cells in the initial pH 6.8 and pH 7.4,which were 9.79 lg(CFU/mL) and 9.70 lg(CFU/mL);however, the freeze-drying survival rate was significantly different(P<0.05). They were 81.76% and 72.43% respectively. Further analysis showed that suitable initial pH culture can promote the synthesis of unsaturated fatty acids in cell membranes and ensure better enzyme activity, improve cell membrane fluidity, maintain cell integrity, reduce lyophilization of strains and enhance antifreeze drying of strains. Based on this, this study provides an important scientific basis for the study of lactic acid bacteria resistance to freeze-drying, and lays a theoretical foundation for promoting the industrial production of probiotics in China.
作者
陈境
张晓宁
麻丽丽
鄂晶晶
王俊国
Chen Jing;Zhang Xiaoning;Ma Lili;E Jingjing;Wang Junguo(Key Laboratory of Dairy Biotechnology and Engineering,Minis try of Education,College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2020年第12期81-89,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
国家自然科学基金项目(31660456)
内蒙古自然科学基金重大项目(2018ZD14)。
