唾液乳杆菌菌粉的储存和饲喂稳定性研究  

Storage and feeding stability of Lactobacillus salivarius powder

作　　者：朱永豪 严华祥 吴凡[1,2,3] 朱丽慧[3] 杨凯旋 涂盈盈 ZHU Yonghao;YAN Huaxiang;WU Fan;ZHU Lihui;YANG Kaixuan;TU Yingying(National Experimental Teaching Demonstration Center of Aquatic Science,Shanghai Ocean University,Shanghai 201120,China;Research Center of Fish Nutrition and Environmental Ecology,Shanghai Ocean University,Shanghai 201120,China;Institute of Animal Science and Veterinary Medicine,Shanghai Academy of Agricultural Sciences,Shanghai 201106,China)

机构地区：[1]上海海洋大学水产科学国家级实验教学示范中心,上海201120 [2]上海海洋大学农业农村部鱼类营养与环境生态研究中心,上海201120 [3]上海市农业科学院畜牧兽医研究所,上海201106

出　　处：《上海农业学报》2024年第2期77-82,共6页Acta Agriculturae Shanghai

基　　金：上海市肉鸽产业技术体系(2022-12);上海市农业科学院卓越团队项目[沪农科卓(2022021)];山东省重大科技创新工程项目(2019JZZY020611);国家现代农业产业技术体系(CARS40)。

摘　　要：以密闭遮光保存的唾液乳杆菌SNK-6菌粉为研究对象,首先设计不同温度、相对湿度(RH)、光照强度,通过平板计数法探讨唾液乳杆菌SNK-6菌粉在不同温度、相对湿度、光照强度下储存不同时间活菌数的变化,确定唾液乳杆菌菌粉适宜的储存方法;其次通过菌粉与淀粉不同比例混合以及菌粉水悬浮,模拟拌料饲喂条件和饮水饲喂,探讨拌料饲喂和饮水饲喂不同饲喂方式对菌粉活菌数的影响,为唾液乳杆菌的应用提供依据。结果显示:(1)温度、相对湿度和光照强度均能显著影响菌粉的稳定性。其中,菌粉-80℃密闭储存720 d未见活菌数显著性下降,而-17、4、25℃密闭储存时,其保质期分别为270、180、10 d。菌粉在25℃、50%RH条件下避光储存保质期为3 d(P>0.05),而60%RH和70%RH储存3 d菌株完全失活。此外,与避光储存相比,60 lx光照在25℃和50%RH放置可保质1 d(P>0.05),1700 lx光照成活率有显著差异(P<0.05)。(2)菌粉与淀粉混合后,吸收淀粉水分,唾液乳杆菌的稳定性显著下降(P<0.05)。菌粉与淀粉不同比例混合形成不同含水率混合物,25℃密闭保存1 d后含水率5%、7%、9%、11%的混合物中唾液乳杆菌成活率分别为73.03%、61.97%、51.32%、49.83%;储存16 d后,成活率分别为8.66%、1.61%、0.24%、0.09%。(3)菌粉在水中悬浮1 h成活率93.56%(P>0.05),悬浮2 h成活率38.18%(P<0.05),水中唾液乳杆菌的初始浓度对成活率无显著影响(P>0.05)。研究结果提示,唾液乳杆菌SNK-6菌粉需要密闭低温储存,避免强光照射,饲料饲喂需要当天拌料当天饲喂,饮水饲喂需要1 h内饮用。In this study,Lactobacillus salivarius SNK-6 bacterial powder preserved in closed shading was used as the research object.Firstly,different temperatures,relative humidity(RH)and light intensity were designed.The plate counting method was used to investigate the changes of the number of viable bacteria of Lactobacillus salivarius SNK-6 powder stored at different temperatures,relative humidity and light intensity for different time,and the suitable storage method of Lactobacillus salivarius powder was determined;Secondly,the effects of different feeding methods on the feed and drinking water feeding on the number of viable bacteria in the powder were discussed by mixing the powder and starch in different proportions and suspending the powder in water to simulate the feeding conditions of mixing feed and drinking water,so as to provide a basis for the application of Lactobacillus salivarius.The results showed that:(1)Temperature,relative humidity and light intensity could significantly affect the stability of the powder.Among them,there was no significant decrease in the number of viable bacteria after 720 days of closed storage at-80℃,while the shelf life was 270 d,180 d and 10 d at-17℃,4℃and 25℃,respectively.The shelf life of bacterial powder stored in dark at 25℃and 50%RH was 3 days(P>0.05),while the strains were completely inactivated after storage at 60%RH and 70%RH for 3 days.In addition,compared with dark storage,60 lx light storage at 25℃and 50%RH for 1 day(P>0.05),1700 lx survival rate was significantly different(P<0.05).(2)The stability of Lactobacillus salivarius decreased significantly(P<0.05)after the mixture of bacterial powder and starch absorbed starch moisture.The survival rates of Lactobacillus salivarius in mixture with water content of 5%,7%,9%and 11%were 73.03%,61.97%,51.32%and 49.83%respectively after 1 day of airtight preservation at 25℃.After 16 days of storage,the survival rates were 8.66%,1.61%,0.24%,and 0.09%,respectively.(3)The survival rate of bacteria powder suspended in w

关 键 词：唾液乳杆菌 菌粉稳定性 菌粉储存 菌粉含水率 菌粉饲喂 

分 类 号：S831.5[农业科学—畜牧学]