甜菊甙及A3甙对食品发酵菌的影响研究  

Influence of stevioside and rebaudioside A on fermentation bacterium in food

作　　者：钱丽丽[1] 范雪峰[1] 孙丽建[1] 张丽萍[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319

出　　处：《中国食品添加剂》2011年第2期126-128,135,共4页China Food Additives

基　　金：黑龙江八一农垦大学学成;引进人才科研启动基金项目

摘　　要：试验主要研究了甜菊总甙与A3甙这两种甜味剂对嗜热链球菌、植物乳杆菌和酿酒酵母的影响,受试菌选择以食品常用发酵菌为研究对象,在MRS和YPD培养基中添加不同量的甜菊甙和A3甙,测定各受试菌在甜菊甙和A3甙不同浓度下的生长曲线,同时做对照试验。受试菌的生长曲线测定方法采用比浊法,测定波长植物乳杆菌、嗜热链球菌为600nm,酿酒酵母为560nm。结果表明甜菊甙及A3甙对植物乳杆菌和酿酒酵母的生长影响作用不明显,对嗜热链球菌表现为双重影响,在低浓度0.01%0.1%的甜菊甙和A3甙添加组对该菌生长有促进作用,而在甜菊甙和A3甙浓度0.5%1%时则表现抑制生长作用,甜菊甙和A3甙之间对嗜热链球菌生长曲线影响无显著差异。通过研究,初步探究了发酵食品中添加这两种甜味剂对三种发酵菌生长情况的影响。This paper studied how stevioside and rebaudiodside A-two kinds of food sweetener affect the growth of streptococcus thermophilus,lactobacillus plantarum and saccharomyces cerevisiae.Common food fermentation bacterium was selected in the study.Stevioside and rebaudiodside A with different amount were added to MRS broth and YPD broth cultured bacterium,and the growth of bacteria under different concentration was compared with the controlled trial.The determination method is turbidimetry at the wavelength of 600nm for streptococcus thermophilus,lactobacillus,and 560nm for saccharomyces cerevisiae.The results indicated that stevioside and rebaudiodside A have not significantly affected the growth of lactobacillus plantarum and saccharomyces cerevisiae;however,they showed two different effects on streptococcus thermophilus growth：at low concentration（0.01%～0.5%）,it promoted the growth of streptococcus thermophilus,while at higher concentration of more than 0.5%,it inhibited the grow of streptococcus thermophilus.There was no obvious difference on the growth of streptococcus thermophilus between the stevioside and rebaudiodside A.The paper preliminary studied two sweeteners＇ influence on the growth of three strains in food fermentation.

关 键 词：甜菊总甙 A3甙 嗜热链球菌 植物乳杆菌 酿酒酵母 

分 类 号：TS202.3[轻工技术与工程—食品科学]