菊粉低聚果糖与蔗糖低聚果糖对双歧杆菌体外增殖的研究  

The proliferation research of FOS inulin and FOS sucrose on bifi dobacterium

作　　者：张泽生[1] 张丽[1] 吕晓玲[1] 王霄然 卢亚莉[1] 

机构地区：[1]食品营养与安全教育部重点实验室,天津科技大学食品工程与生物技术学院,天津300457

出　　处：《中国食品添加剂》2016年第1期76-80,共5页China Food Additives

摘　　要：目的:研究两种来源的低聚果糖对双歧杆菌的体外增殖效果。方法:配制以两种低聚果糖为碳源的培养基,对两种双歧杆菌进行体外培养,以培养时间为横坐标,吸光度(OD值)为纵坐标,绘制生长曲线,通过对比吸光度(OD值)反馈双歧杆菌的增殖情况,进而评价两种低聚果糖对双歧杆菌的增殖效果。结果:从双歧杆菌Ⅰ(BI-07)的生长曲线看出,两种低聚果糖均能促进双歧杆菌Ⅰ(BI-07)的生长,从对数期到稳定期,菊粉低聚果糖的吸光度(OD值)值始终高于蔗糖低聚果糖;从双歧杆菌Ⅱ(BB-12)的生长曲线看出,两种低聚果糖均能促进双歧杆菌Ⅱ(BB-12)的生长,当双歧杆菌处于对数期时,初期蔗糖低聚果糖的吸光度(OD值)高于菊粉低聚果糖,但在24h后,菊粉低聚果糖的吸光度(OD值)逐渐高于蔗糖低聚果糖,最终是菊粉低聚果糖的吸光度(OD值)高于蔗糖低聚果糖。结论:两种低聚果糖均能促进双歧杆菌的体外增殖,但菊粉来源的低聚果糖对双歧杆菌的体外促生长作用优于蔗糖来源的低聚果糖。The purpose of this experiment is to study the proliferation effect of two sources of FOS on bifidobacteria Both Bifidobacteria were cultured in vitro with two kinds of FOS as carbon source in medium.The growth curve was drawn with foster time as the horizontal axis, the absorbance （OD value） as the vertical axis.Through the feedback of proliferation which is the absorbance （OD value） of bifidobacteria, the proliferation effect of two sources of FOS were evaluated.By the growth curve of bifidobacterium I （BI-07）, we found that two sources of FOS can promote the growth of BI-07 , and that the absorbance （ OD value） ofFOS inulinis always higher than the absorbance （OD value） of FOS sucrose from the logarithmic phase to the stationary phase.From the growth curve of the Bifidobacterium Ⅱ（BB-12）, we can see that two sources of FOS can promote the growth of BB-12; And atthe beginning in the logarithmic phase, the absorbance （OD value） of FOS inulin was lower than the absorbance （ODvalue） of FOS sucrose. But after 24h, the absorbance （OD value） of FOS inulin becomes higher than the absorbance （OD value） of FOS sucros. The absorbance （OD value） of FOS inulin was higher at the final stage.Therefore, two sources of FOS can promote the growth of Bifidobacterium, and FOS inulin has a better effect on bifidobacteriain vitro.

关 键 词：低聚果糖 菊粉 蔗糖 双歧杆菌 增殖 

分 类 号：TS202.1[轻工技术与工程—食品科学]