猪骨蛋白酶解物对乳酸菌增殖作用研究  

Proliferative effect of swine bone protein hydrolysate on Lactobacillus

作　　者：李珂[1] 杨秀华[1] 扈麟[1] 李宗军[1] 

机构地区：[1]湖南省食品科学与生物技术重点实验室,湖南农业大学食品科技学院,湖南长沙410128

出　　处：《中国酿造》2009年第10期12-14,共3页China Brewing

基　　金：国家863项目(2007AA10Z347);湖南省重大科技专项(2007FJ1003)

摘　　要：以酶水解酪蛋白、大豆蛋白胨和鱼粉蛋白胨为对照,研究了猪骨蛋白水解物对瑞士乳杆菌、保加利亚乳杆菌和嗜酸乳杆菌增殖的影响。通过显著性分析表明,猪骨蛋白水解物对于瑞士乳杆菌有较好的增殖作用,缩短了培养的延滞期,延缓了衰退期,培养液中最高活菌数达到6.27×109cfu/mL;其对保加利亚乳杆菌和嗜酸乳杆菌增值作用比酶水解酪蛋白增殖作用略低,但差异不显著,增殖作用优于所选用的大豆蛋白胨和鱼粉蛋白胨,存在显著性差异。The proliferative effects of swine bone protein hydrolysate on L. helveticus, L. acidophilus and L. Bulgaria were studied, with enzymolytic casein, soybean ttyptone and fish peptone used as controls. Significance analysis revealed the different proliferative effects of swine bone protein hydrolysate on the three Lactobacillus as compared with those of controls. The best proliferative effect was observed on L. helveticus, which shortened the lag phase and delayed the decline phase. The viable cell number reached up to 6.27× 10^9 cfu/ml, which was remarkably higher than that of controls. The proliferative effects of swine bone protein hydrolysate on L. acidophilus and L. Bulgaria were slightly lower than that of casein enzymolysis; however, no siginificant difference was observed. In addition, the proliferative effect of swine bone protein hydrolysate was better than that of soybean tryptone and fish peptone, which has significant differences.

关 键 词：猪骨蛋白酶解物 乳酸菌 增殖 

分 类 号：TS201.3[轻工技术与工程—食品科学]