Full
Outline
Bacillus subtilis is a probiotic with important physiological functions, its activity will decrease during processing, storage and through the digestive tract. To overcome these unfavorable factors and improve the gastrointestinal survival rate and storage stability of Bacillus subtilis, this study combined nanocellulose with sodium alginate and prepared sodium alginate microcapsules (S-MC) and nanocellulose sodium alginate microcapsules (N-MC) using endogenous emulsification method to encapsulate Bacillus subtilis. The preparation process was optimized using single-factor experiments and response surface methodology. The resulting microcapsules were characterized, and their stability as well as performance in simulated gastrointestinal fluids were evaluated. The results showed that when the mass fraction of sodium alginate was 2.0%, the mass fraction of nano cellulose was 1.4%, the stirring speed was 610 r/min, and the volume ratio of water to oil was 1∶2.9, the embedding rate of S-MC and N-MC for Bacillus subtilis was 80.20% and 85.12%, respectively. By analyzing the results of scanning electron microscope, Fourier transform infrared spectroscopy and X-ray diffraction, it was proved that the capsule wall of S-MC had a porous structure, while nanocellulose and sodium alginate in N-MC were crosslinked with calcium ions to form a tighter gel network structure. The number of viable bacteria in N-MC decreased by 1.48 log CFU/g, which was lower than that in S-MC (2.06 log CFU/g) and free group (3.09 log CFU/g). In the simulated intestinal fluid test, S-MC released almost all Bacillus subtilis at 60 min, while N-MC released all Bacillus subtilis at 270 min, N-MC showed better slow-release performance. In addition, the storage stability test showed that N-MC could still release 7.84 log CFU/g Bacillus subtilis after 28 days of storage at 4 ℃. In this study, a new product of Bacillus subtilis microcapsule was prepared, which provided a theoretical basis for the microencapsulation of Bacillus subtilis.
129
61
| 科 Family | 属数 Number of genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) | 属 Genus | 种数 Number of species | 占总种数比例 Percentage of total species (%) |
|---|---|---|---|---|---|---|
| 鹅膏菌科Amanitaceae | 2 | 11 | 5.26 | 鹅膏菌属 Amanita | 10 | 4.78 |
| 小菇科 Mycenaceae | 2 | 12 | 5.74 | 丝盖伞属 Inocybe | 5 | 2.39 |
| 多孔菌科 Polyporaceae | 8 | 14 | 6.70 | 蜡蘑属 Laccaria | 5 | 2.39 |
| 红菇科 Russulaceae | 3 | 23 | 11.00 | 小皮伞属 Marasmius | 6 | 2.87 |
| 小菇属 Mycena | 11 | 5.26 | ||||
| 光柄菇属 Pluteus | 5 | 2.39 | ||||
| 红菇属 Russula | 17 | 8.13 | ||||
| 栓菌属 Trametes | 5 | 2.39 |
关闭全屏
No. 86 Xueyuan South Road, Haidian District, Beijing
010-62662699(Operation and Technical Support)
qkjq@cast.org.cn
Copyright © 2025 China Association for Science and Technology. All rights reserved. For all open access content, the relevant licensing terms apply.
Sponsored by the Office of the Leading Group for Cybersecurity and Informatization of CAST, and supported by Science and Technology Review Publishing House
