摘要
研究不同浓度的甘草多糖和党参多糖对鼠李糖乳杆菌的影响,发现1.5%(m/v)的党参多糖对鼠李糖乳杆菌的增殖影响最大,其活菌数最大可达到2.18×109cfu/mL,能够使其提前2～3h达到最大产酸量,缩短发酵时间,较好地提高其耐酸、耐胆盐及耐高温的能力,其多糖的利用率可高达70.5%。
Effects of gancao and dangshen polysaccharides with different concentration on the character of Lactobacillus rhamnosus were studied in this paper. The results showed that 1.5%（m/v） dangshen polysaccharides had the greatest influence on the strain＇s multiplication. The number of alive probiotics achieved 2.18×10^9cfu/mL, the time of reaching the most acid was advanced for 2-3h and the time of fermentation was shortened, and the tolerance to acidity, bile salt and high temperature was improved. The utilization rate of polysaccharides achieved 70.5%.
出处
《食品科技》
CAS
北大核心
2005年第8期13-15,共3页
Food Science and Technology
关键词
鼠李糖乳杆菌
益生菌
党参多糖
Lactobacillus rhamnosus
probiotics
dangshen polysaccharides
