关于使用大米葡萄酒渣培养乳杆菌的研究,以及喷雾和冷干燥期间的保护能力
Liya Tian1, Xing Wang1, Qingyun Lyu1,2
1School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China.
Food chemistry: X
|July 21, 2025
概括
酒渣在干燥过程中增强了乳酸菌的生存能力. 这种环保基板提高了益生菌粉末的稳定性和各种应用的加工适应性.
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:
- 酒渣 (RWL) 是酒生产的副产品.
- RWL可以作为微生物培养的营养丰富基质.
- 在食品加工中,可持续利用食品副产品至关重要.
研究的目的:
- 为了研究米酒渣 (RWL) 作为培养乳酸菌培养基的有效性.
- 评估喷雾干燥和冷干燥在使用RWL时对Lactobacillus活力和粉末特性的影响.
- 评估用RWL配制的干燥乳酸菌粉末的储存稳定性.
主要方法:
- 使用RWL培养乳酸菌株.
- 通过喷雾干燥和冷干燥干燥Lactobacillus培养物.
- 粉末形态,颗粒大小,胃耐受性和挥发性化合物的分析 (GC-IMS,电子鼻子).
- 在不同温度下进行可行性评估和储存稳定性测试.
主要成果:
- 在喷雾干燥 (28.5%) 和冷干燥 (31.8%) 期间,RWL支持乳酸菌种植,并提高了存活率.
- 喷雾干燥的粉末显示出均的球形形态,更小的颗粒大小和更好的胃耐受性.
- 冷干燥粉末保留了更高的气味多样性,而喷雾干燥粉末减少了挥发性化合物.
- 这两种干燥方法在4°C和20°C两个月后都产生了稳定的粉末,可活性计数>10^7 CFU/g.
结论:
- 酒渣是生产稳定的益生菌粉末的可行和环保基质.
- 干燥方法影响粉末特性和挥发性化合物配置.
- RWL提高了微生物配方的加工适应性和储存稳定性,用于益生菌应用.
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