“使用设计专家软件优化益生菌芽孢乳杆菌负载海藻酸钠的配方和评价羧甲基纤维素粘接珠”的勘误表

Himanshu K. Solanki, D. Shah
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引用次数: 3

摘要

本研究采用三因子设计,通过嗜离子凝胶法制备了含益生菌产孢乳杆菌的羧甲基纤维素-海藻酸钠黏附珠的配方优化。优化羧甲基纤维素-海藻酸钠浓度对益生菌包埋率(PEE, %)、模拟胃液活力(log CFU/g)和8小时黏附率(%)的影响。优化后的微球包封率为93.7±1.97%,益生菌在模拟胃液中的活力(log CFU/g)为9.34,黏附率为71.75±1.38%,平均直径为1.21±0.11mm。并用SEM、FTIR和XRD对微球进行了表征。这些微球的溶胀和降解受试验介质pH的影响。最后,在室温(25 ~ 28℃)下进行的稳定性测试显示,1个月和2个月后,细菌存活率分别为91%和86%。益生菌载菌原乳杆菌黏附珠的有利特性使其适合掺入功能性食品和/或药品中。
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Corrigendum to “Formulation Optimization and Evaluation of Probiotic Lactobacillus sporogenes-Loaded Sodium Alginate with Carboxymethyl Cellulose Mucoadhesive Beads Using Design Expert Software”
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