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L. rhamnosus 719产酸与抑菌作用的关系研究 被引量：2

Study on Relationship Between the Organic Acid Produced by L. Rhamnosus 719 and Inhibitory Effects
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摘要 HPLC分析表明,L.rhamnosus719在MRS中发酵时,醋酸含量先升后降,而乳酸在发酵过程中不断增加,发酵过程中,乳酸和醋酸的摩尔浓度比从6h的0.28增加到60h的2.63。L.rhamnosus719在MRS培养48h的上清液抑菌效果最好,抑菌圈直径达36mm,其中乳酸、醋酸含量分别为17.70g/L和4.32g/L。L.rhamnosus719产生较高浓度的乳酸和醋酸是其抑菌作用的主要原因。 By means of HPLC, the concentration of acetic acid increased and then decreased, the concentration of lactic acid continued to increase during fermentation of L. rhamnosus 719 at MRS. During the whole fermentation, the molecular ratio between lactic acid and acetic acid increased from 0.28 at 6h to 2.63 at 60h. The culture supernatants after 48 b incubation were examined to have the best inhibitory effect, and the inhibitory diameter was 36 mm. The concentration of lactic acid and acetic acid in culture supernatants was 17.70 g/L, 4.32 g/L, respectively. The main inhibitory effect was caused by high level lactic acid and acetic acid produced by L. rhamnosus 719.
作者 刘冬梅 吴晖 李理 杨晓泉
机构地区 华南理工大学轻工与食品学院
出处 《农产品加工（下）》 2006年第10期111-114,共4页 Farm Products Processing
基金 广东省科技攻关项目(2003C20408及2005B10401006)
关键词 干酪乳杆菌鼠李糖亚种 有机酸 抑菌作用 HPLC lactobacillus casei subsp, rhamnosus organic acid inhibitory effect HPLC
分类号 TS202.3 [轻工技术与工程—食品科学]
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共引文献293

同被引文献24

  • 1刘冬梅,李理,杨晓泉,梁世中.用牛津杯法测定益生菌的抑菌活力[J].食品研究与开发,2006,27(3):110-111. 被引量：275
  • 2刘冬梅,李理,梁世中,杨晓泉.潜在益生菌鼠李糖乳杆菌在大豆奶酪中的稳定性[J].华南理工大学学报（自然科学版）,2006,34(5):76-80. 被引量：9
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农产品加工（下）
2006年 第10期

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