低聚果糖对干酪乳杆菌生长和代谢的影响  

Effect of fructooligosaccharides on the growth and metabolism of Lactobacillus casei

作　　者：张晓峰[1] 李婉[1] 李文杰[1] 时宝庆[1] 王旗[1] 

机构地区：[1]郑州大学公共卫生学院营养与食品卫生学系,河南郑州450001

出　　处：《食品工业科技》2015年第3期363-366,371,共5页Science and Technology of Food Industry

摘　　要：为研究干酪乳杆菌体外利用低聚果糖的生长代谢过程,分别以0.5%、1.5%、3%低聚果糖替代0.5%葡萄糖作为培养基碳源,取0、4、8、12、18、24h发酵液测p H、菌落数、代谢产物。结果表明:随着培养时间的延长,培养基中p H降低;0.5%低聚果糖培养基中干酪乳杆菌数量在8h时达到最高值,增加低聚果糖浓度到1.5%,干酪乳杆菌的数量随之增加;继续增加低聚果糖浓度到3%,干酪乳杆菌数量没有明显差异(p>0.05)。干酪乳杆菌代谢低聚果糖在4h时乙酸产量达到最高值,且3%低聚果糖培养基中乙酸产量是0.5%、1.5%低聚果糖的2倍;乳酸产量随着培养时间的延长逐渐积累,3%低聚果糖培养基中乳酸产量最多,干酪乳杆菌利用低聚果糖的主要代谢产物为乙酸和乳酸。The growth and metabolism of fructooligosaccharides （FOS） by Lactobacillus casei in vitro were discussed.The carbon source of 0.5% glucose was replaced by 0.5%, 1.5% ,3% proportion of FOS.The pH,the number of colonies and the metabolites of the fermented liquid were detected at 0,4,8,12,18,24h.The results showed that,the pH dropped with the time.The number of Lactobacillus casei in the 1.5% supplementation of FOS reached to the top at 8h.As the concentration increased to 1.5% ,the number of Lactobacillus casei increased, but increase the concentration to 3%, there were no significant difference （p 〉 0.05）.The production of acetic acid reached to the top at 4h,and the production in the 3%FOS was 2 times of 0.5% FOS,L5% FOS.The production of Lactic acid gradually accumulated with the time while 3% FOS was the best, and the main metabolites of Lactobacillus casei were acetic acid and lactic acid.

关 键 词：低聚果糖 干酪乳杆菌 代谢 

分 类 号：TS236[轻工技术与工程—粮食、油脂及植物蛋白工程]