植物性麦酸作为冷保护剂减轻了对Lactobacillus bulgaricus的结损伤 CICC 22163
Nannan Song1, Xiaoying Jiang2, Jiabao Gu1
1College of Biological Science & Biotechnology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083 China.
Food research international (Ottawa, Ont.)
|March 1, 2025
概括
植物衍生的麦可以在冷过程中有效地保护乳酸细菌 (LAB). 这些麦酸可增强细胞活力并减少损伤,为LAB保存提供了有前途的冷保护解决方案.
科学领域:
- 食品科学 食品科学 食品科学
- 微生物学 微生物学
- 生物技术是生物技术.
背景情况:
- 冷会导致乳酸细菌 (LAB) 显著细胞死亡,需要有效的冷保护策略.
- 目前的冷保护方法往往面临局限性,推动对新,天然替代品的研究.
研究的目的:
- 为了研究植物衍生的麦的冷保护潜力Lactobacillus bulgaricus.
- 为了优化麦酸提取和确定有效度的冷保存.
主要方法:
- 优化麦酸提取以细胞活力为指标,达到59.51%的收益率.
- 评估了各种麦度对冷后L. bulgaricus的冷保护作用.
- 分析了包括细胞形态,酶活力 (乳酸脱酶,β-银酶) 和结点抑郁等机制.
主要成果:
- 40毫克/毫升的麦酸溶液显示出最佳的冷保护,增强发酵活力并减少细胞膜损伤.
- 麦可以保存细胞形态,并显著改善酶活力.
- 可以将点降低到-2.1°C,减轻冰晶的形成和大小.
- 合成的片段,特别是QHCWLGGK,证实了冷保护功效.
结论:
- 植物性麦化物作为有效的冷保护剂,用于冷LAB,特别是Lactobacillus bulgaricus.
- 麦是一种自然而有效的方法,可以提高冷保存期间的LAB存活率.
- 对合成的片段的进一步研究可能会导致优化的冷保护剂.
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