摘要
研究嗜酸乳杆菌在发酵过程中银耳多糖对其菌体细胞增殖作用的影响。研究以银耳(Tremella fuciformis)为原料,采用热水抽提和DEAE-sepharose FF色谱分离技术获得银耳多糖以及银耳多糖两组分-酸性多糖和中性多糖;将分离的多糖按不同比例添加于MRS培养基中,以评价菌体各组分对嗜酸乳杆菌细胞增殖的作用。结果表明:银耳多糖添加量为3g/L～7g/L可有效促进嗜酸乳杆菌L101增殖,其最佳添加量为5g/L,在此添加量下,菌体发酵16h后,活菌数可达8.13×108cfu/mL;而≥9g/L添加量会抑制菌体的增殖。研究同时证实,酸性多糖是银耳多糖中促进嗜酸乳杆菌L101生长的主要有效成分,5g/L的酸性多糖添加量,发酵16h后,活菌数可达1.01×109cfu/mL,较5g/L精制银耳多糖组,生物量提高了24.2%。
The effects of Tremella Polysaccharides（TPS）, which were obtained by hot water extraction （80℃, 5 h） and added into MRS medium with its different concentration and different components （nuetural polysac- chrides and acidic polysacchrides, isolated by DEAE Sepharose FF chromatography） on the growth of probiotic bacteria, Lactobacillus Acidophilus L101, were evaluated by comparing the variation of viable count. It could he found that when the concentration of added TPS varied from 3g/L to 7g/L, among which the optimal one is 5 g/L, the growth of L. Acidophilus L101 was promoted, with total viable count being 8.13×10^8 cfu/mL, however, when the concentration of TPS was no less than 9 g/L, the growth of L. Acidophilus L101 was inhibted. The results also showed that one component of TPS, acidic saccharides, was the main fuctional section, which promoted the fermetation of L. Acidophilus L101, and the final viable count would be 1.01×10^9 cfu/mL, which was increased by 24.2 %, compared with that of the addtion of 5 g/L fine Tremella Polysaccharides, after 16 h fermentation.
出处
《食品研究与开发》
CAS
北大核心
2008年第11期22-25,共4页
Food Research and Development
基金
天津商业大学校级科研基金资助项目(030109)
关键词
嗜酸乳杆菌L101
银耳多糖
酸性多糖
Lactobacillus Acidophilus L101
Tremellapolysaccharides
acidic polysaccharides
