真空冷冻干燥法制备益生菌粉的冻干保护剂配方优化

陈胜杰; 高翔; 袁戎宇

doi:10.13386/j.issn1002-0306.2020020317

真空冷冻干燥法制备益生菌粉的冻干保护剂配方优化

doi: 10.13386/j.issn1002-0306.2020020317

广东怡和科洁科技有限公司, 广东佛山 528000

基金项目:

佛山市科技创新专项基金（2015IT100032）。

详细信息

作者简介:
陈胜杰(1991-),男,硕士研究生,研究方向:益生菌产品孵化与应用,E-mail:18322596021@163.com。

通讯作者:
袁戎宇(1978-),男,硕士研究生,副研究员,研究方向:食品安全,E-mail:shengjie.chen@yihekejie.com。

中图分类号: TS201.2
计量
- 文章访问数: 8
- HTML全文浏览量: 0
- PDF下载量: 4
- 被引次数: 0
出版历程
- 收稿日期: 2020-03-02

Formulation Optimization of Freeze-Drying Protectant for Probiotics Powder by Vacuum Freeze-Drying

Guangdong Cleamol Technology Company Limited, Foshan 528000, China

摘要

摘要: 为提高益生菌冻干粉存活率。本文采用真空冷冻干燥法，分别以植物乳杆菌SC1、凝结芽孢杆菌XP2、酿酒酵母菌SA1为实验菌株，研究冻干保护剂脱脂乳粉、低聚木糖、可溶性淀粉和V_C钠盐对三种益生菌冻干存活率的影响。通过单因素和正交试验筛选出最优组合。结果表明经-70℃预冷冻2 h，-50℃，10 Pa条件下冷冻干燥38 h，保护剂最佳配方组合分别为，植物乳杆菌：可溶性淀粉10%，V_C钠盐3%，脱脂乳粉12%，低聚木糖14%；凝结芽孢杆菌：低聚木糖8%，V_C钠盐4%，可溶性淀粉14%，脱脂乳粉8%；酿酒酵母菌：低聚木糖10%，V_C钠盐2%，脱脂乳粉12%，可溶性淀粉12%。添加最优保护剂组合，三株菌的冻干存活率分别为83.2%、83.7%和86.7%，活菌数均高于1.0×10⁸ CFU/g，具有较好的应用价值。
- 真空冷冻干燥 /
- 益生菌粉 /
- 冻干保护剂 /
- 正交试验
Abstract: In order to improve the survival rate of probiotics lyophilized powder,the effects of freeze-drying protectants on the survival rate of probiotics were studied using vacuum freeze-drying mothod. The protectants included skim milk powder,xylo-oligosaccharides,soluble starch and V_Csodium salt and the probiotics included Lactobacillus plantarum SC1, Bacillus coagulans XP2 and Saccharomyces cerevisiae SA1. The optimum combinations were selected by single factor and orthogonal test. With the pre-freezing temperature -70 ℃,2h,and freezing temperature -50 ℃,10 Pa,38h,the best formula combinations of protectant for L. plantarum was soluble starch 10%,V_Csodium salt 3%,skim milk powder 12%,xylo-oligosaccharide 14%;the best formula combinations of protectant for B. coagulans was xylo-oligosaccharide 8%,V_C sodium salt 4%,soluble starch 14%,skimmed milk powder 8%;the best formula combinations of protectant for S.cerevisiae was xylo-oligosaccharide 10%,V_C sodium salt 2%,skimmed milk powder 12%,soluble starch 12%. Under the optimal formula protectant,the freeze-drying survival rate of the three strains were 83.2%,83.7% and 86.7% respectively,and the number of viable bacteria were all higher than 1.0×10⁸ CFU/g,which has a good commercial application value.
- vacuum freeze-drying method /
- probiotic powder /
- the freeze-drying protectant /
- orthogonal experiment

HTML全文

参考文献(32)

[1]	杨昭徐. 益生菌防治幽门螺杆菌感染的作用[J]. 中华消化杂志,2006,26(12):850-851.
[2]	张和平. 我国益生乳酸菌及益生发酵乳研究开发现状及发展对策[J]. 中国乳业,2009,32(8):50-52.
[3]	Shah N P. Functional foods for probiotics and prebiotics[J]. Food Technology,2001,55(11):46-53.
[4]	Saxelin M B,B Grenov,U Svensson,et al. The technology of Probiotics[J]. Trends in Food Science & Technology,1999,10(12):387-392.
[5]	程艳薇,刘春梅,谭书明,等. 嗜酸乳杆菌菌粉的加工技术研究[J]. 食品科技,2010,35(9):46-50.
[6]	王帅.植物乳杆菌培养及冻干技术研究[D].西安:陕西科技大学,2016.
[7]	Heckly R J. Principles of preserving bacteria by freezedrying[J]. Developments in Industrial Microbiology,2005,26(2):379-395.
[8]	赵静.直投式微生物菌剂及发芽谷物发酵饮品的研究[D].哈尔滨:哈尔滨商业大学,2015.
[9]	刘建丽,郭丽娜,张充,等.嗜酸乳杆菌NX2-6冻干发酵剂的研究[J].食品工业科技,2014,35(23):154-157.
[10]	Yang Xia,Hong-Qi Chen,Min Zhang,et al. Effect of Lactobacillus plantarum LP-Onlly on gut flora and colitis in interleukin-10 knockout mice[J]. Journal of Gastroenterology & Hepatology,2011,26(2):405-411.
[11]	卢嘉懿,李汴生,李印,等.植物乳杆菌发酵不同果蔬汁的品质分析[J].食品工业,2018,39(12):142-147.
[12]	凌空,周明,陆路,等.果蔬酵素不同发酵周期中微生物的分离鉴定[J].中国食品添加剂,2018,13(7):71-77.
[13]	董惠钧,姜俊云,郑立军,等. 新型微生态益生菌凝结芽孢杆菌研究进展[J]. 食品科学,2010,31(1):292-294.
[14]	赵小燕,高鹏飞,姚国强,等. 酿酒酵母益生特性分析及其与植物乳杆菌IMAU10120共生菌株筛选[J]. 乳业科学与技术,2014,37(2):1-5.
[15]	Saarela M,Virkajärvi I,Alakomi H L,et al. Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk[J]. International Dairy Journal,2006,16(12):1475-1482.
[16]	Andrea Schmidt,Georg M Gübitz,Christoph Kratky. Xylan binding subsite mapping in the xylanase from Penicillium simplicissimum using xylooligosaccharides as cryo-protectant[J]. Biochemistry,1999,38(8):2403-2412.
[17]	邢蕾,吴晖,刘冬梅,等. 干酪乳杆菌鼠李糖亚种冻干保护剂的研究[J]. 中国乳品工业,2009,37(11):15-17.
[18]	Kurtmann L,Carlsen C U,Risbo J,et al. Storage stability of freeze-dried Lactobacillus acidophilus(La-5)in relation to water activity and presence of oxygen and ascorbate[J]. Cryobiology,2009,58(2):175-180.
[19]	李情敏,何名芳,张凤英,等. 复合真空冷冻干燥益生菌粉的研制[J]. 食品工业,2016,37(1):129-133.
[20]	国家卫生和计划生育委员会,国家食品药品监督管理局总局. 食品微生物学检验菌落总数测定:4789.2-2016[S]. 北京:中国标准出版社,2016.
[21]	牛春华,苗欣宇,牛红红,等. 复合真空冷冻干燥益生菌发酵保护剂的研制[J]. 轻工科技,2019,35(12):20-23 ,63.
[22]	刘彩虹,邵玉宇,任艳,等. 高密度发酵和真空冷冻干燥工艺对乳酸菌抗冷冻性的影响[J]. 微生物学通报,2013,40(3):110-117.
[23]	申秋璇. 冷冻干燥乳酸菌发酵剂的制备及其保藏过程中菌群生理活性变化的研究[D]. 济南:山东大学,2012.
[24]	李宝磊. 真空冷冻干燥对乳酸菌损伤机制及关键保护技术研究[D]. 哈尔滨:哈尔滨工业大学,2011.
[25]	Carvalho A S,Silva J,Ho P,et al. Relevant factors for the preparation of freeze-dried lactic acid bacteria[J]. International Dairy Journal,2004,14(10):835-847.
[26]	陈合,齐康儒,李轶超,等. 响应面法优化两歧双歧杆菌益生元类冻干保护剂[J]. 中国酿造,2017,36(5):81-84.
[27]	王媚. 一种禽用微生态制剂的制备及其功能研究[D]. 广州:华南农业大学,2016.
[28]	田芬. 抗胃肠道胁迫益生菌的筛选及产品开发[D]. 哈尔滨:东北农业大学,2012.
[29]	戚薇,陈莹,王建玲,等. 高浓度凝结芽孢杆菌粉剂的研制及特性研究[J]. 天津轻工业学院学报,2003,18(2):1-5.
[30]	张冬生,刘宗,宋莉,等. ChIFN酿酒酵母工程菌冻干保护剂的优化[J]. 山地农业生物学报,2018,37(1):90-94.
[31]	Her,J Y,Kim M S,Lee K G. Preparation of probiotic powder by the spray freeze-drying method[J]. Journal of Food Engineering,2015,150:70-74.
[32]	Semyonov D,Ramon O,Shimoni E. Using ultrasonic vacuum spray dryer to produce highly viable dry probiotics[J]. Lwt-Food Science and Technology,2011,44(9):1844-1852.