酸性暴露后德尔布鲁贝克乳杆菌保加利亚亚种菌株对冷冻干燥条件的耐受性

Q3 Engineering

Journal of Chemical Technology and Metallurgy Pub Date : 2024-01-03 DOI:10.59957/jctm.v59.i1.2024.3

Ivo Ganchev

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引用次数: 0

摘要

这项工作的目的是研究发酵 pH 值和时间对保加利亚酵母亚种 WDCM 00102 菌株在培养基中冷冻干燥期间的耐酸性、糖酵解活性和存活率的影响。在研究过程中，当发酵过程在恒定的 pH 值下进行时，益生菌培养物细胞中的糖酵解活性值较高，而当 pH 值降低时，糖酵解活性就会降低。L. delbrueckii subsp. bulgaricus WDCM 00102 细胞冻干后的存活率在培养 25 小时和 37 小时后显示出相似的值（p < 0.05），而在与培养基 pH 值变化相关的实验中则显示出相反的依赖性。 pH 值和发酵时间对 L. delbrueckii subsp. bulgaricus WDCM 00102 的糖酵解活性及其细胞对酸胁迫和冻干条件的抵抗力有显著影响。

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ТOLERANCE TO FREEZE-DRYING CONDITIONS OF Lactobacillus delbrueckii subsp. bulgaricus STRAINS AFTER ACIDIC EXPOSE

The goal of this work was to investigate the effect of fermentation pH and time on the acid tolerance, glycolytic activity, and survival during freeze drying of L. delbrueckii subsp. bulgaricus WDCM 00102 strains during cultivation in the medium, based on pretreated biomass of Spirulina platensis. During the study, when the fermentation process is carried out at a constant pH, a higher value of glycolytic activity is established in the cells of the probiotic culture, which decreases when the pH is lowered. The survival rate of cells of L. delbrueckii subsp. bulgaricus WDCM 00102 after lyophilization shows similar values after cultivation for 25 and 37 h (p < 0.05), while the opposite dependence is established in experiments related to changes in the pH of the cultivation medium. pH and fermentation time significantly influence the glycolytic activity of L. delbrueckii subsp. bulgaricus WDCM 00102 and on the resistance of its cells to acid stress and lyophilization conditions.

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来源期刊

Journal of Chemical Technology and Metallurgy Engineering-Industrial and Manufacturing Engineering

CiteScore

1.40

自引率

0.00%

发文量