制备保加利亚乳杆菌的微囊化制剂。液体发酵法制备保加利亚乳杆菌，以海藻酸钠为囊材制备保加利亚乳杆菌微囊。微囊化保加利亚乳杆菌的冻干存活率为45.07%，与传统方法（冻干存活率为44.35%）相比，差异无统计学意义。人体胃液和肠液耐受性试验结果显示，在人体胃液中微囊化的菌体3 h后菌体存活率达到71.16%，而对照的存活率仅为16.47%；在人体肠液中微囊化的菌体6 h后菌体存活率达到71.67%，而对照的存活率仅为30.46%。微囊起到了保护保加利亚乳杆菌免受人体胃液和肠液破坏的作用。%To prepare microencapsulation of Lactobacillus bulgaricus. Liquid fermentation technology was used to prepare Lactobacillus bulgaricus, sodium alginate as micro-capsule material. Freeze dry survival rate of microencapsulation Lactobacillus bulgaricus was 45.07 %, no significant difference was found compare to traditional method (survival rate 44.35%). Mimic human gastric juice and intestinal juice tolerance test showed that, microcapsules survival in human gastric juice 3 hours, cell survival rate was 71.16%, while the control survival rate was 16.47%. In the human intestinal juice, after 6 hours microencapsulated cell survival rate was 71.67%, while the control survival rate was 30.46%. Microcapsule plays a protective role for Lactobacillus bulgaricus from human gastric and intestinal juice effect.
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