乳铁蛋白及乳铁素对嗜酸乳杆菌生长影响的研究  

Effects of Lactoferrin and Lactoferricin on Lactobacillus acidophilus Growth

作　　者：胡志和[1] 王昌禄[1] 李斌[2] 

机构地区：[1]天津科技大学食品工程与生物技术学院,天津300222 [2]天津市食品生物技术重点实验室天津商学院生物技术与食品科学学院,天津300134

出　　处：《食品科学》2007年第10期413-417,共5页Food Science

基　　金：天津市科技攻关项目(033121011)

摘　　要：本实验主要针对乳铁蛋白和乳铁素对嗜酸乳杆菌的生长影响进行研究。结果表明,在37℃恒温培养下,添加一定浓度的乳铁蛋白或乳铁素,可促进嗜酸乳杆菌生长繁殖。乳铁蛋白的最适添加浓度为2.5mg/ml,乳铁素的最适添加浓度为0.15mg/ml,培养26h后活菌数分别达到6.7×108CFU/ml和8.0×108CFU/ml。The effects of lactoferrin and lactoferricin on Lactobacillus acidophilus growth were studied in this paper. The results showed that the growth of Lactobacillus acidophilus was promoted when certain concentration of lactoferrin or lactoferricin was added to culture medium and cultured at 37 ℃. The optimal concentration of lactoferrin and lactoferricin were 2.5 mg/ml and 0.15 mg/ml, respectively. After cultured 26 h, the colony forming units were 6.7×10^8 CFU/ml and 8.0×10^8 CFU/ml, respectively.

关 键 词：乳铁蛋白 乳铁素 嗜酸乳杆菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]