被膜态双歧杆菌Gr24的制备及其在益生菌冰淇淋中的应用

Preparation of Biofilm-State Bifidobacterium animalis Gr24 and Its Application in Probiotic Ice Cream

摘要:

为解决益生菌活性低、应用效果差的问题,评估动物双歧杆菌Gr24在5种不同载体上的成膜差异,筛选最佳载体以确定双歧杆菌Gr24生物被膜振荡培养条件,并分析其抗冷冻胁迫能力,探讨振荡培养条件下被膜态双歧杆菌对冰淇淋营养成分、理化特性、储藏特性以及益生特性的影响。结果表明,动物双歧杆菌Gr24在豌豆壳上成膜能力较强,优化成膜时间缩短至24h。抗冷冻胁迫分析表明,振荡培养条件下被膜态双歧杆菌可减轻细胞膜、细胞壁的损伤及ATP酶活性的丧失,菌株存活率较浮游菌株提高1.15倍。向冰淇淋中添加振荡培养的被膜态双歧杆菌可显著降低冰淇淋脂肪含量并增加蛋白质含量,提高产品黏度和硬度,降低膨胀率和融化率,并稳定益生菌活性,储藏18周时益生菌数较添加浮游菌株的冰淇淋提高1.5倍。储藏后益生特性检测发现,低温储藏可显著提升振荡培养条件下被膜态双歧杆菌胃肠道环境耐受性、肠上皮细胞黏附性和抗氧化性。振荡培养条件明显提升了动物双歧杆菌Gr24的成膜效率及其冷冻胁迫抗性,可在保证冰淇淋良好品质特性的同时,提升冰淇淋的功能活性。研究旨在为进一步开发高抗性益生菌食品奠定技术基础。

Abstract:

In order to solve the problem of low probiotic activity and poor application effect, the biofilm forming differences of Bifidobacterium animalis (B. animalis) Gr24 on five different carriers were evaluated. The optimal carrier was selected to determine the shaking culture conditions of B. animalis Gr24 biofilm, and its ability to resist freezing stress was analyzed, and the effects of biofilm-state B. animalis on the nutrient composition, physicochemical characteristics, storage characteristics, and probiotic properties of ice cream under shaking culture conditions were explored. The results showed that B. animalis Gr24 had the strongest biofilm-forming ability on pea hulls, and the optimal biofilm-forming time was shortened to 24h. Freezing stress resistance analysis showed that biofilm-state B. animalis Gr24 under shaking culture conditions alleviated the damage of cell membranes and cell walls and the loss of ATPase activity, and the survival rate of the biofilm-state strains increased by 1.15 times compared with planktonic strains. The addition of shaking-cultured biofilm-state B. animalis Gr24 significantly reduced fat content and increased protein content of ice cream, improved product viscosity and hardness, and reduced expansion rate and melting rate, and stabilized probiotic viability, with a 1.5-fold increase in 18-week viable counts compared with planktonic strains. In addition, post-storage probiotic properties showed that low temperature storage significantly improved gastrointestinal environment resistance, intestinal epithelial cell adhesion and antioxidant activity of shaking-cultured biofilm-state strains. In conclusion, the shaking culture conditions significantly improved the biofilm-forming efficiency and the freezing stress resistance of B. animalis Gr24, which could ensure the good quality characteristics of the ice cream while improving its functional activity. This study aimed to lay the industrial technological foundation for the further development of highly resistant probiotic foods.