Studies on Stability of Selenium-enriched Lactobacillus rhamnosus and Its Lyophilized Protectant

被引：0
|
作者：
Xu Y. [1 ]
He L. [1 ]
Lü J. [1 ]
Yu H. [1 ]
Wang X. [1 ]
机构：
[1] School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi'an
来源：
Journal of Chinese Institute of Food Science and Technology | 2020年 / 20卷 / 09期
关键词：
Lactobacillus rhamnosus; Lyophilized protectant; Response surface methodology; Selenium-enriched stability;
D O I：
10.16429/j.1009-7848.2020.09.013
中图分类号：
学科分类号：
摘要：
The inductively coupled plasma emission spectroscopy (ICP-OES) method was used to determine the selenium-enriched amount and selenium conversion rate, and the two strains of Lactobacillus rhamnosus Lr-1 and Lr-2 with strong selenium-enriched ability were explored in the process of continuous passage for 250 generations. The selenium-enriched capacity was investigated to determine its selenium-enriched stability. On this basis, the response surface method was used to optimize the ratio of the selenium-enriched L. rhamnosus lyophilized protectant. The results showed that the morphology of the strain did not change significantly during the passage of 250 generations. The average selenium content of Lr-1 was 429.99 μg/g, and the average selenium conversion rate was 28.32%. The average selenium content of Lr-2 was 398.14 μg/g, the average selenium conversion rate was 25.57%, and the selenium-enriched ability was relatively stable. The best cryoprotectants for the selenium-enriched L. rhamnosus was 7% trehalose, 10% skim milk powder, 5% sodium glutamate, and its lyophilization survival rate was 89.86%, which was better than no cryoprotectants. The lyophilization survival rate was increased by 81.85%. This study provided a theoretical basis for the development of selenium-enriched lactic acid bacteria food. © 2020, Editorial Office of Journal of CIFST. All right reserved.
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页码：102 / 108
页数：6
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