双歧杆菌的增殖与保藏技术的研究进展

对双歧杆菌的生长促进因子以及双歧杆菌液态保藏、冻干保藏、微胶囊化3种保藏方法的研究进展作以综述，以期对双歧杆菌在科研中的进一步研究和在保健食品中更广泛、更有效的应用有一定的指导意义。     

Use of gases to improve survival of Bifidobacterium bifidum by modifying redox potential in fermented milk

The aim of this work was to study the effect of the oxidoreduction potential, modified using gas, on the growth and survival of a probiotic strain, Bifidobacterium bifidum, and 2 yogurt strains, Streptococcus thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. Three fermented milks were manufactured with an initial oxidoreduction potential value adjusted to +440 mV (control milk), +350 mV (milk gassed with N₂), and −300 mV [milk gassed with N₂ plus 4% (vol/vol) H₂ (N₂-H₂)]. Acidification profiles, growth during milk fermentation and survival during storage at 4°C for 28 d were determined. This study showed that fermented probiotic dairy products made from milk gassed with N₂ and, more particularly, those made from milk gassed with N₂H₂ were characterized by a significant increase in B. bifidum survival during storage without affecting the fermentation kinetics and the survival of Strep. thermophilus and L. delbrueckii ssp. bulgaricus.     

Microbial and Sensory Quality of Fresh Camel Meat Treated with Organic Acid Salts and/or Bifidobacteria

Fresh camel meat samples were treated by dipping in solutions of sodium acetate (10% w/w), potassium sorbate (1.5% w/w), sodium lactate (5% v/v of 60% solution), or trisodium citrate (1.5%w/w) alone or combined with Bifidobacterium breve cell suspension (5%) and stored at 4°C. The pH, psychrotrophs, and sensory attributes were evaluated. Sodium acetate alone or combined with bifidobacteria maintained pH level, extended microbial shelf life (>12 days) and minimized surface discoloration. Bifidobacteria cell suspension when applied alone had negligible effects on microbial and sensory attributes. However, when combined with sodium acetate or potassium sorbate, bifidobacteria exhibited an additive effect on suppressing spoilage microorganisms.     

乳酸菌及双歧杆菌制品的生产工艺

介绍了乳酸杆菌和双歧杆菌生物学特性,及它们对人体健康的功能及相应保健食品的生产工艺.     

Production of oligosaccharides in yogurt containing bifidobacteria and yogurt cultures

Yogurts were prepared by using yogurt cultures combined to mixed cultures of bifidobacteria (Bifidobacterium animalis, Bifidobacterium bifidum, Bifidobacterium breve, Bifidobacterium infantis, and Bifidobacterium longum) and by adding a preincubation step (1.5 h at 50 degrees C) with bifidobacteria to the conventional method of manufacture in order to produce oligosaccharides. The survival of bifidobacteria was drastically affected during storage of yogurts, except for products containing B. animalis, in which viable counts remained at >10(6) cfu/g after 28 d of storage at 4 degrees C. Oligosaccharides with a degree of polymerization of 3 were produced during the preincubation step (0.31 to 0.68%), and the amount in the final products varied according to the species of bifidobacteria inoculated during the preincubation step or the concentration of bifidobacteria used as second inoculum during the fermentation process. In fact, the higher concentration of oligosaccharides measured at the end of the fermentation process (0.72%) and the 28 d-storage period (0.67%) was obtained for yogurts containing B. infantis. However, yogurts containing B. breve showed higher beta-galactosidase activities and had lower lactose concentrations after the fermentation process and the storage period than the other yogurts. The use of a mixed cultures of bifidobacteria (B. animalis, B. infantis, or B. breve) thus allows the production of yogurts in which bifidobacteria can survive in relatively high cell numbers and contain appreciable amount of oligosaccharides.     

Survival of bifidobacteria in the presence of bile salt

The ability of Bifidobacterium species to survive in the presence of sodium glycocholate, at concentrations ranging from 0 to 3 g liter^?1, was tested. Bacterial growth was monitored by measuring the optical density for up to 48 h. All the Bifidobacterium strains tested showed growth limitation in the presence of sodium glycocholate. However, after a series of propagations in fresh trypticase-peptone-yeast extract medium devoid of bile salt all bacterial strains retained their activity. It was concluded that Bifidobacterium species are able to survive physiological and higher bile salt levels and that bifidobacteria can be considered for use as dietary adjuncts.     

伴大豆球蛋白胃蛋白酶水解产物中促双歧杆菌增殖肽的分离和鉴定

大豆贮藏蛋白主要包括大豆球蛋白(Glycinin)和伴大豆球蛋白(Conglycinin),本研究采用Sephadex-G15凝胶过滤和薄层层析的方法,对伴大豆球蛋白胃蛋白酶水解产物中促双歧杆菌增殖肽进行分离,所得活性组分通过毛细管HPLC及质谱进行鉴定,结果表明,分离得到促双歧杆菌增殖活性最强的组分是由性质相近的肽混合物组成,通过毛细管HPLC可以得到活性酶解肽的图谱,并通过质谱可知酶解肽主要由6-10个氨基酸残基组成。上述结果提示,伴大豆球蛋白中的生物活性物质是以无活性的形式存在于蛋白质的多肽链中,必须通过适当酶解,在一定条件下才能释放出来,发挥出各种生物学功能。     

微囊化双歧杆菌贮藏过程活菌数的变化

微囊化双歧杆菌是一种新型高效微生态制剂。本研究了在微囊化双歧杆菌制品保藏过程中水分、原始菌数、保护剂、温度等因素对双歧杆菌活菌总数的影响。     

Incorporation and Survival of Probiotic Bacteria in Whey Cheese Matrices

ABSTRACT: The viabilities of probiotic strains of Lactobacillus acidophilus, Lactobacillus paracasei, Bifidobacterium animalis , and Lactobacillus brevis were studied following incorporation in a whey cheese matrix. Experimental production of plain, as well as sugar-added or salt-added whey cheeses, was based on the traditional manufacture protocol of Requeijäo, a Portuguese whey cheese that essentially results from protein denaturation via heating of whey at about 85°C. After inoculation, the experimental whey cheeses were incubated at 7°C for 28 d. Our results have shown that all strains considered were able to maintain (or even increase) their initial viable numbers; L. paracasei ssp. paracasei strain LCS-1 and L. acidophilus strain Ki exhibited the highest cell viability in plain Requeijão by the end of the storage period—an increase of ca. 2 log cycles in their viable numbers was actually recorded. Among the parameters studied, bacterial species and matrix nature had the most important effect upon viable counts, whereas time of storage was the least important.     

双歧杆菌活菌粉的制备

用多孔淀粉吸附双歧杆菌后再喷雾干燥制备活菌粉,考察了喷雾干燥工艺过程对活菌存活率的影响,将得到的活菌粉装入肠溶胶囊制成肠溶性活菌粉胶囊,接着考察了该肠溶性活菌粉胶囊在加速贮藏条件下的贮藏稳定性.结果表明用多孔淀粉吸附双歧杆菌后,不仅在喷雾干燥过程中,而且在贮藏过程中,多孔淀粉对活菌都有保护作用.