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作 者:黎雁泽 陈夏菁 张士昂 金欣 徐磊 姚笛[1] LI Yan-ze;CHEN Xia-jing;ZHANG Shi-ang;JIN Xin;XU Lei;YAO Di(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing,Heilongjiang 163319,China)
机构地区:[1]黑龙江八一农垦大学食品学院
出 处:《食品与机械》2019年第10期227-231,共5页Food and Machinery
基 金:国家级大学生创新创业训练计划项目(编号:201810223008);黑龙江省自然科学基金项目(编号:LH2019C049);农垦总局攻关项目(编号:HNK12KF-13);黑龙江八一农垦大学青年创新人才项目(编号:CXRC2017010);黑龙江八一农垦大学博士启动计划项目(编号:XDB-2017-12)
摘 要:为改善青春双歧杆菌在发酵产品中活菌数低、菌种功效弱的情况,对厌氧青春双歧杆菌进行耐氧驯化,采用无氧有氧交替驯化法,在驯化过程中逐渐增加青春双歧杆菌培养液的氧分压,测定青春双歧杆菌驯化前后生理特性,并对比大豆低聚糖、低聚木糖、低聚麦芽糖对青春双歧杆菌增殖的影响。结果表明,青春双歧杆菌在耐氧驯化后对氧气的敏感程度下降,有氧条件下生长能力达标,产酸能力得到提升,菌体驯化前后形态基本一致,耐氧青春双歧杆菌代谢产生的乙酸与乳酸比值较厌氧青春双歧杆菌更适宜发酵,在3种低聚糖中,低聚木糖对青春双歧杆菌增殖作用明显,可作为青春双歧杆菌良好的双歧因子。耐氧驯化后的青春双歧杆菌有着优良的生理特性,能够作为潜在的益生菌菌种深入研究其功能并可应用于发酵食品中。In order to improve the situation on low number of living bacterium and the weak strain effect on Bifidobacterium adolescentis in fermented products,the anaerobic B.adolescentis was oxygen-resistant domesticated,by using anaerobic and aerobic alternating domesticated method,and the partial pressure of oxygen in the culture medium of B.adolescentis was gradually increased in the process of acclimation.The physiological characteristics before and after the domestication of B.adolescentis was determinated and the effects on its proliferation of the soybean oligosaccharides,xylooligosaccharide and oligomeric maltose were compared.The results showed that the sensitive degree to oxygen in B.adolescentis after domestication decreased,growth ability under aerobic conditions reached standard and capacity of producing acid improved.Bacterial morphology was not changed before and after the domestication.Compared to anaerobic B.adolescentis,the ratio of acetic acid to lactic acid produced by B.adolescentis metabolism was more suitable in fermentation process.Among the three oligosaccharides,xylooligosaccharide had obvious effect on the proliferation of B.adolescentis and could be used as a good bifidus factor.The oxygen-resistant B.adolescentis has excellent physiological characteristics,which can be used as a potential kinds of probiotics for further studying its function and applied in fermented food.
分 类 号:TS2[轻工技术与工程—食品科学与工程]
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