微胶囊乳酸菌对高温制粒的耐受性

Stability of Microcapsule Containing Lactic Acid Bacteria to Hyperthermia Pelletizing

以3种不同厂家微囊化包被乳酸菌(微胶囊乳酸菌S、微胶囊乳酸菌Q、微胶囊乳酸菌X)产品为试验材料,在实验室内模拟饲料高温制粒过程,研究高温制粒过程对微胶囊乳酸菌活性的影响。在相同的处理条件下,不同的微囊化包被乳酸菌样品的高温制粒耐受性存在较大差异,其中微胶囊乳酸菌Q、微胶囊乳酸菌X在85℃干燥箱中经7 min干热处理后存活率都在90%以上,而微胶囊乳酸菌S在85℃干燥箱中经7 min干热处理后的存活率仅为40.2%。

Three products of commercially available micro -encapsulated and coated lactic acid bacteria from different manufacturers, denominated as S, Q and X, were chosen as material to investigate their stability in the process of pelletizing in high-temperature under simulated condition in laboratory. The results showed that under the same processing condition, there were obvious differences of stability of different microcapsule samples to hyperthermia pelletizing. While the survival rate of lactic acid bacteria in microcapsule Q and X was both above 90%after dry-heat treatment at 85℃for 7 min, that of lactic acid bacteria in microcapsule S was only 40.2%under the same treatment condition.