ZHANG Lian-mei;CHEN Xiao-yan;BAI Yong-fei;LI Ying;CAI Chang-fu;LI Shu-dong;LIU Huan-huan;LI Yan;SUN Xiao-ying;YANG Yu-qing;HOU Xi-lin;YU Li-yun;College of Life Science and Technology,Heilongjiang Bayi Agricultural University;Objective To optimize the preparation process for spray-dried recombinant Lactobacillus casei. Methods Recombinant L. casei was mixed with whey protein as a suspension matrix for spray drying,while the addition amount of whey protein(10%,20%,30%,40%,50%,60%,70%,80% and 90%),inlet air temperature(60,80,100,120,140,160 and 180 ℃),air input(65%,70%,75%,80%,85%,90%,95% and 100%)and charging rate(2. 5,5. 0,7. 5,10. 0,12. 5 and 15. 0 mL/min)were optimized by single factor test. Orthogonal experiments were used to further optimize the process parameters using viable count and survival rate as indicators. The quality and storage stability of spray-dried recombinant L. casei prepared under the optimal condition were tested. Results The optimal addition amount of whey protein,inlet air temperature,air input and the charging rate were 20%,120 ℃,75% and 10 mL/min respectively. The relevant quality indicators of the spray-dried preparation met the relevant requirements,while the stability was satisfactory after storage at 4 ℃ in vacuum. Conclusion The preparation process for spray-dried recombinant L. casei was optimized,which laid a foundation of industrial production of the spray-dried preparation.
2020 09 v.33 [Abstract][OnlineView][Download 477K]