本研究以褐藻酸鈉與幾丁聚醣包覆方式，來提升乳酸菌之存活率以及其耐酸性。探討不同包覆製程、多重包覆以及混合交聯離子，找尋最佳保護條件，並將包覆後顆粒浸泡於人工胃液中後，計算存活菌數及存活率，研究其耐酸性。實驗發現，經包覆後之菌體，在相同酸性條件處理後，存活率有顯著的提升；包覆粒子再進行褐藻酸鈉二重包覆，可將經冷凍乾燥及酸處理後之存活率從0.10%提升至1.83%(pH2人工胃液)。另外，在幾丁聚醣溶液中添加0.01M鎂離子較未添加鎂離子之粒子有更佳的存活率，並有其最適值存在。 The aim of this project is to develop multilayer beads with improved properties for gastric juice tolerances of the lactic acid bacteria (LABs), Lactobacillus plantarum subsp. Two natural polymers, alginate and chitosan, were used to form encapsulating complex beads which were gelled by calcium chloride. We could control the process such as double coating alginate, and mixed ions to increase the efficacy of the encapsulated bacteria. The result shows that the encapsulated LABs has higher survival ratio than unencapsulated LABs. The alginate double coating beads obtained by lyophilization could increase the survival ratio from 0.10% to 1.83% in simulated gastric fluid (SGF) at pH2. Magnesium ion (MgCl2) could also increase the survival ratio of LABs after SGF being treated for 2hr in SGF, but a higher concentration of magnesium ion would begin to decrease the survival ratio.
2009中華民國高分子學會年會暨軟性電子國際研討會&國科會高分子學門成果發表會論文集=Proceedings of 2009 Annual Meeting of the Polymer Society，2頁