摘要
天然乳酸菌如果未经改造,生命力十分脆弱,是绝对无法耐久存。乳酸菌专业厂商塞尔生技公司投入可观资源,成功开发出一种独特的双层包埋技术:在天然乳酸菌表面包覆蛋白质,然后再包一层特殊胶体,解决了长久以来一直无法突破的天然乳酸菌不易保存与不耐胃酸的问题。利用这种特殊双层包埋技术,最外层的胶体在强酸性的胃酸中凝结,保护乳酸菌。等到益生菌进入较高酸碱值较高的十二指肠时,胶体自然分解溶化,释放益生菌,而后第二层的蛋白质就会促进乳酸菌与肠壁纤毛附着,同时提供乳酸菌繁殖所需营养。利用双层包埋技术包埋的乳酸菌,稳定性及再加工性远优于一般未经包埋的乳酸菌,除了传统应用在酸奶、奶粉或胶囊型、铝箔包型保健食品等一般常见的乳酸菌商品上之外,也已成功运用在果汁、糖果、巧克力、饼干、口香糖、冰淇淋等食品及锭剂型保健食品上。除了可以有效延长储架期间的活性达到6月以上,还可充分扩张益生菌之应用范围。利用乳酸菌代谢产物生产功能特殊的乳酸菌素,也是乳酸菌厂商积极开发的项目之一,其耐热性更强,用量较低,具有针对性,不会误伤有益微生物。目前也成功开发出多种可应用在食品、化妆品及保健品方面的乳酸菌素,功能包括食品保鲜、抗幽门罗杆菌、抗痤疮杆菌等。安全可靠,使用方便。
Natural lactic acid bacteria (LAB) are fragile microorganisms that could not survive for long during storage. Various technologies have been proposed since 1970抯 for preservation of bacterial viability. Most of them are still unstable against food processing conditions. A new technology recently has been developed to resolve this problem. LAB of various species have been produced as double coated dry powder that could serve both as a controlled release formulation, as well as extraordinarily stable health food ingredient. The bacteria were coated first with a layer of natural protein, and then wrapped with a layer of natural food grade polysaccharide. The double coated LAB (Named Duolac by the manufacturer) was highly stable so that it could be added into acidic drinks such as yogurt, fruit juice etc. without losing viability of the culture. It also has been applied in milk powder, chocolate, cookie, chewing gum, chewable tablets and ice creams with a shelf-life stability of over 6 months, conferring nutraceutical attributes to conventional food items.
