上海农业学报2024，Vol.40Issue(2)：77-82,6.DOI:10.15955/j.issn1000-3924.2024.02.13
唾液乳杆菌菌粉的储存和饲喂稳定性研究
Storage and feeding stability of Lactobacillus salivarius powder
摘要
Abstract
In this study,Lactobacillus salivarius SNK-6 bacterial powder preserved in closed shading was used as the research object.Firstly,different temperatures,relative humidity(RH)and light intensity were designed.The plate counting method was used to investigate the changes of the number of viable bacteria of Lactobacillus salivarius SNK-6 powder stored at different temperatures,relative humidity and light intensity for different time,and the suitable storage method of Lactobacillus salivarius powder was determined;Secondly,the effects of different feeding methods on the feed and drinking water feeding on the number of viable bacteria in the powder were discussed by mixing the powder and starch in different proportions and suspending the powder in water to simulate the feeding conditions of mixing feed and drinking water,so as to provide a basis for the application of Lactobacillus salivarius.The results showed that:(1)Temperature,relative humidity and light intensity could significantly affect the stability of the powder.Among them,there was no significant decrease in the number of viable bacteria after 720 days of closed storage at-80 ℃,while the shelf life was 270 d,180 d and 10 d at-17 ℃,4 ℃ and 25 ℃,respectively.The shelf life of bacterial powder stored in dark at 25 ℃ and 50％RH was 3 days(P＞0.05),while the strains were completely inactivated after storage at 60％RH and 70％RH for 3 days.In addition,compared with dark storage,60 lx light storage at 25 ℃ and 50％RH for 1 day(P＞0.05),1 700 lx survival rate was significantly different(P＜0.05).(2)The stability of Lactobacillus salivarius decreased significantly(P＜0.05)after the mixture of bacterial powder and starch absorbed starch moisture.The survival rates of Lactobacillus salivarius in mixture with water content of 5％,7％,9％and 11％were 73.03％,61.97％,51.32％and 49.83％respectively after 1 day of airtight preservation at 25 ℃.After 16 days of storage,the survival rates were 8.66％,1.61％,0.24％,and 0.09％,respectively.(3)The survival rate of bacteria powder suspended in water for 1 hour was 93.56％(P＞0.05),and the survival rate of suspension for 2 hours was 38.18％(P＜0.05).The initial concentration of Lactobacillus salivarius in water had no significant effect on the survival rate(P＞0.05).The results suggested that the Lactobacillus salivarius SNK-6 bacteria powder needs to be stored at a closed low temperature to avoid strong light irradiation.Feeding needs to be mixed on the same day,and drinking water needs to be consumed within 1 hour.关键词
唾液乳杆菌/菌粉稳定性/菌粉储存/菌粉含水率/菌粉饲喂Key words
Lactobacillus salivarius/Stability of bacterial powder/Bacterial powder storage/Moisture content of bacterial powder/Bacterial feeding分类
农业科技引用本文复制引用
朱永豪,严华祥,吴凡,朱丽慧,杨凯旋,涂盈盈..唾液乳杆菌菌粉的储存和饲喂稳定性研究[J].上海农业学报,2024,40(2):77-82,6.基金项目
上海市肉鸽产业技术体系(2022-12) （2022-12）
上海市农业科学院卓越团队项目[沪农科卓(2022021)] （2022021）
山东省重大科技创新工程项目(2019JZZY020611) （2019JZZY020611）
国家现代农业产业技术体系(CARS40) （CARS40）
