| As a probiotic food sector important microorganism efficient value can not be underestimated.Adequate intake of probiotics can effectively improve the ecological balance of the intestinal microbial populations. However, probiotics temperature and storage conditions of relatively high,its poor resistance to human gastrointestinal tract such as gastric acid and bile tolerance of difference. It is easy for inactivation in production, processing, transportation and storage process,it is difficult to ensure that the probiotics reach the intestinal colonization and the number of viable cells to exert a sufficient number of its prebiotic effect. The use of microencapsulation technology will be embedded in the wall material probiotic solution, probiotics can enhance resistance to adverse external environment, improve the survival rate of probiotics, probiotics successfully reach the intestine colonization and really be effective; while avoiding adverse reactions, improve food losses in storage and transport, and extend shelf life.To improve the probiotic Lactobacillus casei KLDS 1.0301 adverse environmental resistance,the use of endogenous emulsification method, the strains were embedded in alginate and whey protein concentrate 80 is made of micro capsules. Experimentally determined by single factor alginate, whey protein concentrate 80, the optimum range of add soybean oil and calcium carbonate, and then through the Box-Behnken response surface for microencapsulation process parameters were optimized, and the optimum conditions by embedding microcapsules analyzed by artificial gastrointestinal fluids of its tolerability. Microcapsules stored at 4℃ condition Exploration its storage stability. Finally, the microcapsules Streptococcus thermophilus KLDS3.0501 and Lactobacillus delbrueckii subsp. bulgaricus ATCC 11842 at the end of whey powder mixed fermented feed, explore the practical application of microcapsule.The results found that the optimum parameters of endogenous Lactobacillus casei emulsion prepared microcapsules are: 1.93% sodium alginate, sodium alginate with the mass ratio of whey protein concentrate 80 is 1︰1, the volume of water and oil ratio of 1︰2.7, sodium alginate and calcium carbonate mass ratio of 1 ︰ 2.18, microcapsule embedding rate can reach 93.51%,embedding effect is ideal. Under optimum conditions by embedding Lactobacillus casei for 3h after viable cell count in simulated artificial gastric juice fell only two pairs of values, butLactobacillus casei in the number of viable cells under the same conditions fell four pairs value, so the use of emulsification equipment endogenous Lactobacillus casei microcapsules can effectively resist the impact of a lower pH gastric environment to ensure that after the acid treatment is still lower pH sufficient number of viable bacteria to survive. Lactobacillus casei microcapsules were simulated intestinal fluid after treatment 60 min, viable count of Lactobacillus casei remained unchanged at 8.0 log(cfu/m L) or so, indicating that the microcapsules prepared in this experiment has a good solubility in intestinal fluid, 60 min later, can through microencapsulation technology embedded Lactobacillus casei live bacteria substantially released. The Lactobacillus casei placed under 4℃ storage 42 d, the number of viable bacteria found Lactobacillus casei dropped six orders of magnitude, while the number of viable cells by Lactobacillus casei embedded decreased only four orders of magnitude, indicating microencapsulation technology can significantly improve the storage stability of Lactobacillus casei strain. The embedded microcapsules Lactobacillus casei and Streptococcus thermophilic KLDS 3.0501 and subsp. Bulgaricus ATCC 11842 at the end of whey powder mixed fermented feed, found embedded Lactobacillus casei equally well produce acid during the fermentation by micro capsule technology embedded Lactobacillus casei in practical applications is not limited. |
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