高活菌率的干酪乳杆菌微胶囊研究  

Studying of Lactobacillus casei-loaded microcapsules with high survival rate

作　　者：周曼[1] 柳永[2] 毛争争 冯海 汤江武[2] 

机构地区：[1]浙江工业大学药学院,浙江杭州310014 [2]浙江省农业科学院植物保护与微生物研究所,浙江杭州310021 [3]华中农业大学生命科学技术学院,湖北武汉430070

出　　处：《浙江农业学报》2014年第2期461-466,共6页Acta Agriculturae Zhejiangensis

基　　金：国家科技支撑计划项目(2013BAD10B02-03)

摘　　要：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。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 .

关 键 词：干酪乳杆菌 微胶囊化 活菌率 

分 类 号：Q939.117[生物学—微生物学]