王汗成　田丰伟　翟齐啸等

摘要 采用新鲜浓缩湿菌体、冷冻干燥菌粉和海藻酸钠微胶囊包埋的不同加工方式，将植物乳杆菌CCFM8661作为添加剂加入到颗粒饲料中，进行混合、制粒试验，探究其对益生菌活性的影响。结果表明，混合操作对3种不同益生菌添加方式下的活性影响不显著，而制粒操作后新鲜浓缩湿菌体组存活率为5.98%，冻干菌粉组存活率为2.56%，海藻酸钠包埋益生菌组存活率为24.01%。将3种不同益生菌添加方式的饲料与制粒后进行益生菌喷涂的饲料在4 ℃和室温（25 ℃）条件下进行2个月贮存试验。试验期间内各组在4 ℃下益生菌活性较为稳定，25 ℃条件下各组活性均有下降，海藻酸钠微胶囊组益生菌活性下降速度显著低于其他3组。这说明海藻酸钠微胶囊在制粒和后期贮存中显著保护了益生菌的活性。

关键词 植物乳杆菌；颗粒饲料；加工；贮存；活性

中图分类号 S963.72 文献标识码 A 文章编号 0517-6611（2015）15-154-05

Study of Tilapia Diet Pellet Containing Probiotic on Processing Methods and Storage Activity

WANG Hancheng， TIAN Fengwei*， ZHAI Qixiao et al

（School of Food Science and Technology， Jiangnan University， Wuxi， Jiangsu 214122）

Abstract Three processing methods， fresh concentrated bacterial， freeze dried bacterial powder and sodium alginate microcapsules were applied to add Lactobacillus plantarum CCFM8661 as feed additives to the tilapia diet pellet to explore how unit operations， the mixing and pelletization， influence the probiotic activity. The mixing has no obvious effects on the probiotic activity among three processing methods， however， the pelletization does. The survival rate of the probiotic is 5.98% through the fresh concentrated bacterial method after the pelletization， and that through the freeze dried bacterial method is 2.56%， and through the sodium alginate microcapsules method is 24.01%. Then different feeds made through the three methods and pelleted feed using probiotic spray coating were applied to take the storage experiment in 4 ℃ condition， and 25 ℃ for 2 months. The result indicates that all groups showed a steady probiotic activity in the 4 ℃ during the experiment. And in the 25 ℃， although the sodium alginate group showed a same decrease tendency， the rate of descent is significantly lower than other groups. The result indicated that the sodium alginate microcapsules protect the probiotic in the pelletization and storage.

Key words Lactobacillus plantarum； Diet pellet； Processing； Storage； Activity

乳酸菌是一類利用糖类进行代谢并产生乳酸的无芽孢、革兰氏阳性菌的总称，包括乳杆菌、乳球菌和双歧杆菌在内的23个属。乳酸菌广泛应用于食品、饲料和发酵领域，被认为是安全的食品微生物，是益生菌的主要来源[1]。根据不同的益生菌菌属和菌株特性，已经发现了乳酸菌在维持肠道菌群平衡、抑制致病菌[2]、增强免疫力、降低胆固醇[3]以及在缓解氧化[4]和重金属中毒[5-6]等方面产生了重要的作用。

随着益生菌的开发和研究，越来越多的菌株应用在水产行业，将益生菌作为饲料添加剂，在肠道内通过调节肠道菌群及其代谢产物的作用，拮抗致病菌，可以有效防治疾病，提高免疫力[7-9]，促进进食和生长[10-11]。……