鸡源乳杆菌微胶囊的制备及特性研究

为了提高益生菌对不良环境的抗性，使其以活性状态到达肠胃并发挥相应的功效，采用微胶囊包被与冷冻干燥相结合的技术，以实验室分离的鸡源乳杆菌为对象，设计L9（34）正交试验，筛选制备乳杆菌微胶囊的最佳配方，并检测乳杆菌微胶囊的特性。试验结果证明，海藻酸钠浓度为3%，氯化钙浓度为2%，脱脂奶粉浓度为4%，乳糖浓度为6%时，制备的微胶囊中活菌包埋产率最高，达到92.40%，且产品具有较好的耐酸性与肠溶性，在室温下具有较好的贮存稳定性。

Preparation of Microcapsules and Characteristic Research of Lactobacillus from Chicken

In order to improve the resistance of probiotics on the adverse environmental,and to make them reach the stomach by active state and play the corresponding effect,used bacteria that our laboratory isolated as experimental objects,and used the technology of microcapsules coated with a combination of freeze-drying,designed L9(34) orthogonal test,to filter the best formula of preparation of microencapsulated Lactobacillus,and detected the characteristics of Lactobacillus microcapsules.The test results proved t...