海藻酸钠固定瑞士乳杆菌条件优化

采用海藻酸钠固定瑞士乳杆菌,制备具有血管紧张素转化酶(ACE)抑制活性的酸乳,通过单因素试验和L9(34)正交试验确定其最优固定条件。结果表明,最优固定条件是1.5g/100mL海藻酸钠溶液、菌液浓度1:10(m/V)、0.1mol/L CaCl2溶液、固定时间1h。将固定化的瑞士乳杆菌与传统酸乳发酵剂(保加利亚乳杆菌和嗜热链球菌)复配接入到11g/100mL牛乳中,在37℃条件下发酵至凝乳,凝乳时间为8h,pH值为4.2,凝乳状态好,口感柔和、细腻,成品酸乳ACE抑制活性为70.3%。

Optimization of Conditions for Immobilization of Lactobacillus helveticus Using Sodium Alginate

In this study,Lactobacillus helveticus was immobilized using sodium alginate and used to product yogurt with ACE inhibitory activity.As determined using one-factor-at-a-time method in combination with an L9(34) orthogonal array design,the optimal immobilization conditions were sodium alginate concentration 1.5 g/100 mL,cell concentration 1:10(m/V),CaCl2 concentration 0.1 mol/L,and immobilization time 1 h.The immobilized strain and traditional yogurt starter consisting of Lactobacillus bulgaricus and Streptococcus thermophilus were used together to ferment 11 g/100 mL milk power solution at 37 ℃ until coagulation was completed.Good coagulation was achieved after 8 h of fermentation.The pH of the yogurt obtained with a gentle and smooth taste was 4.2 and the ACE inhibitory activity 70.3%.