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20103611275107*710021、1%1%CaCl21%CaCO341℃、20h2.2×1011CFU/g。。*“13115”2009ZDKG－202010JK4462010－06－072010－09－15。、。1－32。、、、、。。。11.11.1.1Lactobacillusdel-brueckiisubsp.bulgaricusL.B.。1.1.2、NaCl、、、、、K2HPO4、、80、CaCO3、CaCl2、、。1.2PB－10LS—C50L。1.31.3.14、→→→→→→→→→1.3.212050g。220。3pHPB－10。45。22.12%、3%、4%。41℃12、24、36、48、60、72hpH。FOODANDFERMENTATIONINDUSTRIES1082010Vol.36No.11Total27512%3%4%3mm33mm33mm31pH50℃。。3mm3。24hpH。pHpH4.17×108CFU/g。2.26－92%4%CaCl20.5～1h40℃24h。2CaCl2CaCl2/%/%1212.5mm2.5mm23mm3mm33mm3mm43mm3mm53mm3mm3CFU/g/%CaCl2/%1234516.09×1093.02×1081.86×1082×1086.77×10824.38×1092.79×1082.26×1081.62×1081.3×1082CaCl21%、2%1%～5%CaCl22.5～3mmCaCl2。31%CaCl21%6.09×109CFU/g。CaCl2CaCl21%CaCl2。2.310－162.3.1CaCO30.5%、1%、2%、3%、4%、5%CaCO3CaCO3pH。2CaCO3pHCaCO312hpHCaCO3pH。CaCO3。20h2.1×1011CFU/g1%CaCO316～20h。CaCO3。201036112751092CaCO3pH2.3.25%、10%、20%、30%42℃24hpH。3pH35%10%20%30%pHpHpHpH。20h2.2×1011CFU/mL10%20%30%5%10%10%。317200mL150mL。10pH。4103.4h7.5h。10。4pH4、。1%1%CaCl22.5mm10%1%CaCO320h2.2×1011CFU/mL。、、。1．J．2003244158－161.2．J．20081044－46．3．J．200775－8.4．M．20021－90.5．J．199737162－63.6DoleyresYLacroixC．Technologieswithfreeandimmobi-lizedcellsforprobioticbifidobacteriaproductionandpro-tectionJ．InternationalDairyJournal200515973－988.7．J．2004301073－76.FOODANDFERMENTATIONINDUSTRIES1102010Vol.36No.11Total2758．J．20082259－262.9BertrandNFlissILacroixC.Highnisin-Zproductionduringrepeated-cyclebatchculturesinsupplementedwheypermeateusingimmobilizedLactococcuslactisUL719J．IntDairyJ200111953－960.10．L-J．20042510115－118.11．J．20043011119－122.12LaurenceLamboleyDanielStGelaisClaudePCham-pagne．Growthandmorphologyofthermophilicdairystart-ersinalginatebeadsJ．JGenApplMicrobiol200349205－214.13．s－1J．20073514－9.14D.BergmaierCP.ChampagneCLacroix．GrowthandexopolysaccharideproductionduringfreeandimmobilizedcellchemostatcultureofLactobacillusrhamnosusRW-9595MJ．JournalofAppliedMicrobiology200598272－284.15．J．20079232－235.16DoleyresYFlissILacroixC．Continuousproductionofmixedlacticstarterscontainingprobioticsusingimmobi-lizedcelltechnologyJ．BiotechnolProg20042014.17．J．200735634－37.TheAnalysisforLacticAcidBacteriaEncapsulationMethodsYuanXiu-liLvJia-liLiXu-huaCollegeofLifeScienceandEngineeringShaanxiUniversityofScienceandTechnologyXi＇an710021ChinaABSTRACTInordertodevelopthehigh－activitylacticacidbacteriacarrierparticlesweusedLactobacillusbul-garicusasstudyobjectandagarandsodiumalginatebeingthecellencapsulationmaterialsrespectively．Thisarticlefocusesonthefollowingconditionscellencapsulationcarrierpreparationandcarriercultureandsoon．Theresultsshowthattheencapsulationeffectbysodiumalginateisbetterthanagarandtheoptimumcultureconditionsis1%sodiumalginatesolidifiedby1%CaCl2withplacingthecarrierintotheculturemediumcontaining1%CaCO341℃and20hoursmoreorlesstotalviablecountinthecarrierisupto2．2×1011CFU/g．KeywordsLacticacidbacteriaLactobacillusbulgaricusvectorencapsulationSCC。2010121。。50000500020。10%。17375。40。FDA。FDA40。75/mLPMOA。NCIMS。NCIMS。