高活菌率的干酪乳杆菌微胶囊研究

摘要

Lactobacillus casei is extremely sensitive to environmental stress .In order to improve the survival rate of L.casei during storage, methods for preparation of L.casei-loaded microcapsules were studied.Capsule wall materials and additives were evaluated based on the oxygen permeation rate test , water vapor transmission rate measurement, and biocompatibility test.The L.casei-loaded solid-core and multi-fluid-core microcapsules were prepared through extrusion method .The storage property at room temperature and survival rate after drying at 37℃were also tested.The results indicated that the storage property was significantly improved after coated in microcapsules;when vegetable oil was applied as storage medium , the high survival rate was observed;the survival rate reached 83.1% after the L.casei-loaded multi-fluid-core microcapsules were dried for 8 h at 37℃.A high residue viable rate “water/oil/water” L.casei-loaded multi-fluid-core microcapsules system was established in this research.And this system showed remarkable L.casei survival property and potential application property .%乳酸菌对环境抗逆性较差，为提高其储存性能，开展了干酪乳杆菌微胶囊化包埋工艺研究。基于透氧率和透湿率测定以及生物相容性试验，对胶囊壁材与辅料进行了筛选评价。采用挤压法分别制备了固芯和多液芯载菌微胶囊，并研究了载菌微胶囊剂在室温下的储存性能和37℃下干燥处理后的残留活菌率。结果表明，微胶囊化处理能够显著提高干酪乳杆菌的储存性能；在植物油储存介质中，载菌微胶囊具有较高的残留活菌率；载菌多液芯微胶囊在37℃下干燥8 h后，残留活菌率为83.1％，显著高于固芯载菌胶囊。由此，建立了高效“水-油-水”型多液芯干酪乳杆菌微胶囊，在菌活力保持和潜在应用性能方面具有优势。