枇杷果粉对植物乳杆菌的培养特性研究  

Study on the effect of loquat fruit powder on culture characteristics of Lactobacillus plantarum

作　　者：肖舒珺 吴红宇 赵广生 胡钢亮 袁海娜[1] 肖功年[1] XIAO Shujun;WU Hongyu;ZHAO Guangsheng;HU Gangliang;YUAN Haina;XIAO Gongnian(School of Biological and Chemical Engineering,Zhejiang University of Science and Technology,Hangzhou 310023,China;Hangzhou Qiandaohu Kangnuobang Health Products Co.,Ltd.,Hangzhou 311705,China;National Dairy ProductsTechnology R&D Center,Hangzhou New Hope Shuangfeng Dairy Co.,Ltd.,Hangzhou 311100,China)

机构地区：[1]浙江科技学院生物与化学工程学院,浙江杭州310023 [2]杭州千岛湖康诺邦健康产品有限公司,浙江杭州311705 [3]杭州新希望双峰乳业有限公司农业部国家乳制品加工技术研发专业中心,浙江杭州311100

出　　处：《发酵科技通讯》2022年第1期41-44,共4页Bulletin of Fermentation Science and Technology

基　　金：2020年杭州市农业重大科技创新项目(202003A28,20200416A08);浙江省市场监管局“雏鹰计划”培育项目(CY2022345)。

摘　　要：通过研究植物乳杆菌在不同枇杷果粉添加量条件下的果粉MRS培养基中的菌落形态差异以及共生特性,为枇杷果粉的应用奠定基础。采用划线分离法、穿刺培养法和分光光度法对植物乳杆菌菌落形态及生长特性进行了分析。实验结果表明:在枇杷果粉质量浓度为0~0.25 g/L作用下,植物乳杆菌的生长受到抑制;大豆蛋白及胰蛋白对植物乳杆菌的生长有较好的促进作用,而单一的脲和蔗糖对植物乳杆菌生长的促进作用并不明显。The difference in colony morphology and symbiotic characteristics of Lactobacillus plantarum in fruit powder MRS medium with different additions of loquat fruit powder laid a foundation for the application of loquat fruit powder.The colony morphology and growth characteristics of Lactobacillus plantarum were analyzed by scribe separation,puncture culture and spectrophotometry.The results showed that the growth of Lactobacillus plantarum was inhibited when the mass concentration of loquat fruit powder was 0~0.25 g/L.Soybean protein and trypsin can promote the growth of Lactobacillus plantarum,whereas the promotion of single urea or sucrose on the growth Lactobacillus plantarum is not obvious.

关 键 词：枇杷果粉 植物乳杆菌 MRS培养基 菌落形态 生长特性 

分 类 号：TQ920[轻工技术与工程—发酵工程]