小麦蛋白水解物对嗜酸乳杆菌(Lactobacillus acidophilus)生长的影响研究  

Effect of wheat protein hydrolysate on the growth of Lactobacillus acidophilus

作　　者：熊昌武 朱亚军 张彦[1] 伍业旭[1] 郑重 XIONG Changwu;ZHU Yajun;ZHANG Yan;WU Yexu;ZHENG Zhong(Hubei Key Laboratory of Yeast Function,Angel Yeast Co.,Ltd.,Yichang 443003,China)

机构地区：[1]安琪酵母股份有限公司酵母功能湖北省重点实验室,湖北宜昌443003

出　　处：《中国酿造》2024年第7期171-176,共6页China Brewing

基　　金：湖北省自然科学基金计划联合基金项目(2024AFD162)。

摘　　要：该研究对比了小麦蛋白水解物与不同蛋白胨对嗜酸乳杆菌生长的影响,重点从分子质量分布、氨基酸组成等方面解析了小麦蛋白水解物对嗜酸乳杆菌(Lactobacillus acidophilus)形态、活菌数、冻干存活率的影响。结果表明,小麦蛋白水解物是一种适用于嗜酸乳杆菌培养的有机氮源,同等培养条件下活菌数和冻干存活率高于其他蛋白胨,小麦蛋白水解物中分子质量为2000~5000 Da的组分是促进嗜酸乳杆菌生长的关键营养,含谷氨酰胺、脯氨酸组成的多肽可能是促进嗜酸乳杆菌缩短菌体,活菌数和冻干存活率提高的关键因素。该研究结果可为小麦蛋白水解物在嗜酸乳杆菌生产及其他发酵领域的应用提供一定的基础数据支撑。The effects of wheat protein hydrolysate and different peptones on the growth of Lactobacillus acidophilus were compared,and the effects of wheat protein hydrolysate on the morphology,viable counts and freeze-drying survival rate of L.acidophilus were analyzed from the aspects of molecular weight distribution and amino acid composition especially.The results showed that wheat protein hydrolysate as an organic nitrogen source was more suitable for the cultivation of L.acidophilus.Under the same culture conditions,the viable counts and freeze-drying survival rate were higher than other peptones.The components with molecular mass of 2000-5000 Da in wheat protein hydrolysate were the critical nutrients for promoting the growth of L.acidophilus,and the peptides containing glutamine or proline may be the key factors that promote the shortening of L.acidophilus,and the increase of viable counts and freeze-drying survival rate.The study results could provide some basic data and guidance for the application of wheat protein hydrolysate in the cultivation of L.acidophilus and the application of other fermentation fields.

关 键 词：小麦蛋白 水解物 嗜酸乳杆菌 菌体形态 冻干存活率 

分 类 号：TS201.3[轻工技术与工程—食品科学]