山药低聚糖体外调节乳酸菌生长的作用  

Regulation Functions to Lactobacillus in Vitro by Oligosaccharides from Chinese Yam

作　　者：刘露[1,2] 张雁[1] 邓媛元[1] 马永轩[1] 

机构地区：[1]广东省农业科学院蚕业与农产品加工研究所农业部功能食品重点实验室广东省农产品加工重点实验室,广州510610 [2]华中农业大学食品科学技术学院,武汉430070

出　　处：《中国食品学报》2017年第10期37-43,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：广东省工业攻关项目(2013B010102011);"十二五"国家科技支撑计划项目(2012BAD33B10)

摘　　要：以山药低聚糖取代葡萄糖为碳源,添加到乳酸菌基础培养基中,结果表明,山药低聚糖对嗜酸乳杆菌和嗜热链球菌的体外生长具有显著的促进作用。随着取代含量的提高,培养液中活菌数和OD600值随之增加,而p H值随之降低。以山药低聚糖完全取代葡萄糖,培养结束时,嗜酸乳杆菌和嗜热链球菌的最大生长量分别提高了3%和5%;OD600值分别提高了13%和17%;p H值分别下降6%和7%。同时,山药低聚糖可提高嗜酸乳杆菌和嗜热链球菌的生长速率,促使这些乳酸菌的生长提前进入稳定期。本研究结果还表明,山药低聚糖对保加利亚乳杆菌和植物乳杆菌无明显促生长作用,说明山药低聚糖对乳酸菌的生长促进作用具有选择性。By using Chinese Yam oligosaccharides as carbon source substitute for glucose in microbiological culture media,its growth-promoting effects on Lactobacillus in vitro were investigated.The results showed that： the Chinese Yam Oligosaccharides had significant promoting effects on the growth of Lactobacillus acidophilus and Streptococcus thermophiles.With the increase of Chinese Yam oligosaccharide concentration,the number of living bacteria and the value of OD600 increased,while the p H value decreased.When glucose in microbiological culture media was totally substituted by Chinese Yam oligosaccharides,the number of Lactobacillus acidophilus and Streptococcus thermophiles increased by 3% and 4% respectively; the values of OD600 increased by 13% and 17% respectively; the p H values decreased by 7% and 8%.Meanwhile,Chinese Yam oligosaccharides increased the growth rates of those Lactobacillus and made their stable growth periods earlier.But the Chinese Yam oligosaccharides did not show significant promoting effects on the growth of Bulgarian lactobacillus and Plant lactobacillus in this study.It meant that the Chinese Yam oligosaccharides could promote the growth of Lactobacillus selectively.

关 键 词：山药 低聚糖 乳酸菌 调节作用 

分 类 号：TS201.3[轻工技术与工程—食品科学]