Bifidobacterium lactis V9在脱脂乳粉中贮藏稳定性的研究

Studies on the storage stability of Bifidobacterium lactis V9 in skim milk powder

研究Bifidobacterium lactis V9(B.lactis V9)与双歧杆菌B在脱脂乳粉中不同温度条件下存活稳定性,并以Arrhenius方程反映温度与菌体损失率之间关系,预测B.lactis V9与双歧杆菌B相关乳粉产品货架期内菌体损失情况。结果表明,B.lactis V9与双歧杆菌B随温度升高,菌体损失率增大。两菌株在37℃贮藏28 d后,活菌数下降最明显,约两个数量级,且在不同贮藏温度下活菌数随时间变化情况无显著性差异。通过Arrhenius方程和菌体递减模型,建立了B.lactis V9和双歧杆菌B在不同温度下货架期预测模型,该模型可以较好的预测含B.lactis V9和双歧杆菌B乳粉产品在某一温度下菌体损失率和货架期寿命。

To investigate the bacterial survive stablility （B. lactis V9 and Bifidobacterium B） in skim milk powder under different temperatures. Arrhenius equation was involved for evaluating the relationship between temperature and loss rate of bacterial cells in order to predict the loss of B. lactis V9 and Bifidobacterium B in skim milk powder during shelf life. The results showed that loss rate of bacterial cells was increased as the temperature increment. After at 37 ℃ for 28 days storage, living numbers of two strains were the mostly reduced by two order of magni- tude. No significant changes of living numbers with time variation was observed at each temperature. A prediction model of shelf life with two strains under different temperatures was established according to Arrhenius equation and bacterial decrement data.This model can predict the loss rate of bacterial cells under one temperature and shelf life of bifidobacteria skim milk powder.