纳豆菌微生态制剂的稳定性研究

Studies on Microecologic Stability of Bacillus natto

分别考察温度、pH值、胆盐、消化酶对纳豆菌微生态制剂的影响,以及纳豆菌制剂在保藏过程中的稳定性。结果表明,纳豆菌制剂能耐酸碱、胆盐、胃蛋白酶和胰蛋白酶,能保证足够数量的活菌在肠道定植并发挥作用。而且,纳豆菌制剂对温度影响不敏感,80℃处理60min后,活菌数几乎无变化;在室温下保藏具有很好的稳定性,4℃冷藏具有较好的稳定性,但-20℃冷冻保藏效果较差。

The microecological stability of the freeze-dried powder of Bacillus natto was investigated. The results showed that the powder could resist acid, alkali, pepsin, trypsin and gallbladder salt, to assure that enough Bacillus natto could successfully pass and survive in the intestines and play their role of microecological activity. Moreover, the powder shows excellent stabilities during room temperature storage for 120 days after 80℃ heat treatment for 60 minutes, However, it shows less stable after - 20℃ storage.