摘要
利用低甲氧基果胶将自主分离的植物乳植杆菌L3(Lactiplantibacillus plantarum L3)包埋,制备水包油包水(W/O/W)型微胶囊,然后将L.plantarum L3微胶囊与市售发酵剂直投到鲜乳中,发酵制成酸乳,于4℃下模拟酸乳贮藏货架期,分别在0、7、14、21 d进行微胶囊模拟胃肠消化实验,采用乙二胺四乙酸二钠破碎,研究L.plantarum L3对酸乳发酵、贮藏及胃肠道环境的应激响应过程,包括活菌数测定、菌体形态观察、细胞膜脂肪酸组成分析和菌体胞内氨基酸组成分析等。结果表明:经21 d贮藏和模拟胃肠道处理后,微胶囊中的活菌数保持在9.74(lg(CFU/mL))左右,细胞结构清晰完整;不同贮藏期的微囊化L.plantarum L3中含量最多的氨基酸均为丙氨酸、谷氨酸和天冬氨酸;随着贮藏时间的延长,微胶囊包埋后的L.plantarum L3细胞膜不饱和脂肪酸与饱和脂肪酸的比值呈现先增加后降低的趋势,但均高于L.plantarum L3裸菌的比值。以上结果表明,W/O/W型微囊化包埋提高了L.plantarum L3在酸乳贮藏环境、胃酸、胆汁及肠液等不良环境下的存活率,为功能菌株在食品载体中的应用提供了科学依据。
Fermented milk with water-in-oil-in-water(W/O/W)Lactiplantibacillus plantarum L3 microcapsules prepared with modified low methoxyl pectin(mLMP)and a commercial starter culture was stored 4℃for 0,7,14 or 21 days prior to simulated gastrointestinal digestion.To investigate the stress response of L.plantarum L3 to fermentation,storage and simulated gastrointestinal environments,viable count was measured,cee morphology was observed,and the fatty acid composition of the cell membrane and intracellular amino acid composition were analyzed.Results showed that after storage for 21 days and simulated gastrointestinal digestion,the viable count was maintained at about 9.74(lg(CFU/mL))and the cell structure remained intact and clear.Alanine,glutamic acid and aspartic acid were the most abundant amino acids in microencapsulated L.plantarum L3 at all storage periods.The ratio of unsaturated to saturated fatty acids in the cell membrane increased firstly and then decreased with storage time,but was always higher than that of free L.plantarum L3.In conclusion,W/O/W microencapsulation can improve the survival rate of L.plantarum L3 in adverse environments such as yoghurt,cold storage,gastric acid,bile fluid and intestinal fluid,which provides a scientific basis for the application of functional strains in food carriers.
作者
高佳旭
齐富玲
孙庆申
GAO Jiaxu;QI Fuling;SUN Qingshen(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang Provincial Key Laboratory of Plant Genetic Engineering and Biological Fermentation Engineering for Cold Region,Key Laboratory of Microbiology,College of Heilongjiang Province,School of Life Sciences,Heilongjiang University,Harbin 150080,China)
出处
《乳业科学与技术》
2024年第2期1-8,共8页
JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY
基金
黑龙江省自然科学基金联合引导项目(LH2021C075)。
关键词
植物乳植杆菌L3
W/O/W型微囊化
酸乳贮藏环境
Lactiplantibacillus plantarum L3
W/O/W microencapsulation
yoghurt storage environment
