冷冻干燥乳双歧杆菌A04菌粉的贮藏活性研究
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国家自然科学基金项目(31901625)


Studies on Survival of Freeze-dried Bifidobacterium lactis A04 Powder during Storage
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    摘要:

    目的:监测冷冻干燥乳双歧杆菌A04菌粉在不同贮藏温度下水分、菌体形态的变化及其对菌株活性的影响。方法:选取6批A04菌粉,采用铝箔袋密封包装后分别于4,25,37 ℃条件下贮藏105 d,监测菌粉水分含量、水分活度、水分分布、菌体形态及活菌数的变化,并用SPSS软件进行皮尔逊相关性分析。结果:不论贮藏温度如何,A04菌粉贮藏105 d期间水分含量均未发生显著变化。而在25 ℃及37 ℃贮藏过程中,A04菌粉的水分活度显著增加。相关性分析结果显示,贮藏期间,活菌数损失与贮藏温度及水分活度呈显著正相关,A04菌粉水分活度在0.03~0.1之间时具有较好的贮藏稳定性。扫描电镜结果表明,A04细胞包膜损伤,且随贮藏温度及时间的增加细胞损伤程度增大,甚至出现部分细胞裂解。结论:在贮藏过程中,细菌的存活与贮藏温度、水分活度呈负相关,且细菌死亡与菌体细胞包膜损伤直接相关。控制较低的水分活度且保持相对稳定,有利于延长益生菌粉的货架期。

    Abstract:

    The stability of probiotic powder during storage is an important factor for its industrial application. Objective: The Bifidobacterium lactis A04 (A04) probiotic powder was obtained by freeze drying. The changes of water, bacterial morphology of A04 freeze-dried powder at different storage temperatures and its influence on the survival of A04 strain were accessed. Method: six batches of A04 freeze-dried powders with different initial viable cell counts were selected, sealed in aluminum foil bags and stored at 4, 25, 37 ℃ for 105 days, respectively. Changes in water content, water activity, water distribution, bacterial morphology and viability of A04 powders were monitored. Pearson correlation analysis was performed on the monitoring results using SPSS software. Results: No matter what the storage temperature was, the water content of freeze-dried A04 powder did not change during storage for 105 days, but the water activity of A04 powder was significantly increased during storage at 25 ℃ and 37 ℃. The results of correlation analysis showed that the loss of viable cells was positively correlated with storage temperature and water activity during storage. When the water activity was between 0.03 and 0.1, the A04 powder had well storage stability. Damage to bacterial cell envelope was observed during storage, and the degree of cell damage was increased with the increase of storage temperature and storage time, and even partial cell lysis was observed. Conclusion: The survival of probiotic bacteria during storage was negatively correlated with the storage temperature as well as water activity, and the inactivation of bacteria was correlated with the damage of bacterial cells. Therefore, it is beneficial to prolong the shelf life of probiotic powders to control the probiotic powder in low water activity and keep it relatively stable.

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王淑敏;桑跃;侯彩云;王鹏杰;任发政;王然.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

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  • 在线发布日期: 2021-10-19
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