干酪乳杆菌IMAU60149的存活性及其对人工胃肠液的耐受性研究

Survivability and transit tolerance of Lactobacillus casei IMAU60149during storage

研究了乳饮料贮藏期间Lactobacillus casei IMAU60149的存活性,以及对人工胃肠液的耐受性。将其以5.0×106g-1的接种量接种于脱脂乳中,37℃发酵,并制成活性乳饮料,之后于4℃贮藏30 d,测定贮藏期间活菌数及对人工胃肠液的耐受性。结果表明,4℃贮藏30d后,L.casei IMAU60149活菌数保持在5×108g-1以上。贮藏30 d后,乳饮料样品中L.casei IMAU60149在pH值为2.5和2.0人工胃液消化3h后,其存活率分别为90.60%和43.00%,分别在pH值为8.0的人工肠液消化8 h后,存活率分别降为71.35%和11.11%。L.casei IMAU60149保持良好的贮藏稳定性及较好的人工胃肠液耐受性,可进一步研究其在其他发酵乳制品中的应用。

Survivability and transit tolerance of Lactobacillus casei IMAU60149 was studied during storage. Sterilized skim milk was fermented with an inoculation of 5.0x10^6 CFU/g at 37 ℃,and active milk beverage was made, storage it at 4 ℃for 30 days, viable counts and transit tolerance was investigated during storage. The result shows, after storage at 4 ℃ for 30 days, the viable counts of L. casei IMAU60149 main tained above 5x10^8 CFU/g during storage. The survival rates of L. casei IMAU60149 in the stimulated gastric juice at pH 2.5 and pH 2.0 after the 30 days storage were at 90.60% and 43.00% respectively in milk beverage, the survival rates of 71.35% and 11.11% were showed in the stimulated intestinal juice 8 h after the 30 days storage respectively. L. casei IMAU60149 showed good stability during storage, and better toler-ance in the gastrointestinal transit, and the further application of L. casei IMAU60149 in other fermented milk can be studied.