干酪乳杆菌IMAU60149的存活性及其对人工胃肠液的耐受性研究

摘要

Survivability and transit tolerance of Lactobacillus casei IMAU60149 was studied during storage.Sterilized skim milk was fermented with an inoculation of 5.0×106 CFU/g at 37 ℃,and active milk beverage was made,storage it at 4 ℃ for 30 days,viable counts and transit tolerance was investigated during storage.The result shows,after storage at 4 ℃ for 30 days,the viable counts of L.casei IMAU60149 maintained above 5×108 CFU/g during storage.The survival rates of L.casei IMAU60149 in the stimulated gastric juice at pH 2.5 and pH 2.0 after the 30 days storage were at 90.60％ and 43.00％ respectively in milk beverage,the survival rates of 71.35％ and 11.11％ were showed in the stimulated intestinal juice 8 h after the 30 days storage respectively.L.casei IMAU60149 showed good stability during storage,and better tolerance in the gastrointestinal transit,and the further application ofL.casei IMAU60149 in other fermented milk can be studied.%研究了乳饮料贮藏期间Lactobacillus casei IMAU60149的存活性,以及对人工胃肠液的耐受性.将其以5.0×106 g-1的接种量接种于脱脂乳中,37 ℃发酵,并制成活性乳饮料,之后于4 ℃贮藏30 d,测定贮藏期间活菌数及对人工胃肠液的耐受性.结果表明,4℃贮藏30d后,L.casei IMAU60149活菌数保持在5×108 g-1以上.贮藏30 d后,乳饮料样品中L.casei IMAU60149在pH值为2.5和2.0人工胃液消化3h后,其存活率分别为90.60％和43.00％,分别在pH值为8.0的人工肠液消化8h后,存活率分别降为71.35％和11.11％.L.casei IMAU60149保持良好的贮藏稳定性及较好的人工胃肠液耐受性,可进一步研究其在其他发酵乳制品中的应用.