摘要
以双歧杆菌菌落总数、双歧杆菌对数生长期生长速率常数为考察指标,分析马齿苋多糖脂质体对双歧杆菌增殖作用的影响,并将马齿苋多糖脂质体应用于酸奶的制作中。结果表明,在添加1.3%马齿苋多糖脂质体的双歧杆菌基础培养液中,双歧杆菌在对数生长期生长速率常数R为0.61±0.02,与添加1.3%马齿苋多糖的试验组有显著差异(p<0.05);而在添加0.3%马齿苋多糖脂质体的双歧杆菌基础培养液中,双歧杆菌在对数生长期生长速率常数R为0.47±0.00,与添加0.3%马齿苋多糖的试验组有极显著差异(p<0.01)。此外,马齿苋多糖脂质体可提高酸奶发酵的酸度,对酸奶中双歧杆菌菌落总数有增殖作用。马齿苋多糖脂质体可作为一种新型益生元应用于乳制品工业中。
Taking total plate count, growth rate constant and generation time of Bifidobacterium in logarithmic phase as indicators, the effect of purslane polysaccharide liposomes （PPL） on proliferation of Bifidobacterium was analyzed. Furthermore, PPL was applied to make yogurt. The results showed that in the Bifidobacterium based culture added 1.3% PPL, the growth rate constant （R） of Bifidobacterium in logarithmic phase was 0.61-20.02, which had significant difference （p〈0.05） with the group that 1.3% purslane polysaccharide was added. While in the Bifidobacterium based culture added 0.3% PPL, the growth rate constant （R） of Bifidobacterium in logarithmic phase was 0.47：k-0.00, which had highly significant difference （p〈O.01） with the group that 0.3% purslane polysaccharide was added. In addition, PPL could improve the acidity of yoghurt in fermentation, and had positive effect on total plate count of Bifidobacterium in yoghurt. The PPL can be used as a new type of prebiotics applied in dairy industry.
作者
敬思群
张亚明
JING Siqun1, ZHANG Yaming2(1. College of Food Science and Engineering, Shaoguan University,Shaoguan 512005; 2. College of Life Science and Technology, Xinjiang University,Urumqi 83004)
出处
《食品工业》
CAS
北大核心
2018年第10期188-192,共5页
The Food Industry
基金
自治区重大专项项目(No.2016A01001)
关键词
马齿苋多糖脂质体
双歧杆菌
生长速率常数
增殖作用
purslane polysaccharide liposomes
Bifidobacterium
growth rate constant
proliferation effect
