益生菌包埋晶球的体外耐受性及其应用特性研究

Researching on the Tolerance and Application Characteristics of Probiotic-embedded Crystal Spheres in Vitro

对鼠李糖乳杆菌grx10、副干酪乳杆菌Lpc37被包埋前后的益生菌粉和益生菌晶球进行体外胃肠液耐受实验及监测与酸奶混合后的性质变化的结果表明,被包埋后的grx10和Lpc37对消化道恶劣环境的抵抗力显著提升,且益生菌晶球与酸奶混合后不会产生显著的相互影响。晶球与菌粉相比,经pH值为2.5的人工胃液处理3.0 h后grx10和Lpc37的活菌数分别提升4.4和5.2个数量级,经质量分数为0.3%的胆汁盐处理4.5 h后grx10和Lpc37的活菌数分别提升4.2和1.7个数量级;益生菌晶球与酸奶混合后的晶球酸奶在21 d内pH值、酸度及活菌数与对照组相比无显著性差异,可见益生菌被包埋后与外环境的接触减少从而避免相互影响,因此益生菌晶球能在增加酸奶中益生菌含量和食用趣味性的前提下保持酸奶原有风味。

In this paper,the probiotic powder(before embedded)and probiotic crystal spheres(after embedded)of Lactobacillus rhamnosus grx10 and Lactobacillus paracasei LPC37 were digested with artificial gastrointestinal juices in vitro and their properties in yoghurt were studied.The results show that the embedded grx10 and LPC37 have significantly enhanced the resistance of the harsh environment of the digestive tract and the crystal balls embedding probiotics do not have significant interactions when mixed with yogurt.Compared with the bacterial powder,the viable counts of grx10 and LPC37 were increased by 4.4 and 5.2 orders of magnitude respectively after being treated with artificial gastric juice with pH 2.5 for 3.0 h,and the viable counts of grx10 and LPC37 were increased by 4.2 and 1.7 orders of magnitude respectively after being treated with 0.3%bile salt for 4.5 h.The pH,acidity and viable bacteria count of yogurt with crystal balls embedding probiotics were not significantly different from those of the control group within 21 days.It can be seen that after the probiotics are embedded,the contact with the external environment is reduced to avoid mutual influence.Therefore,the probiotic crystal ball can maintain the original flavor of yogurt on the premise of increasing the content of probiotics in yogurt and the enjoyment of eating.