活性酸乳中每种益生菌总数的同时计数法

Simultaneous Counting Method for Total Probiotics Species in Active Yoghurt

益生菌酸奶的营养作用和保健功能决定于成品中必须含有一定数量级的活性益生菌数。本实验通过研究分析活性酸奶中嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、双歧杆菌、鼠李糖乳杆菌(LGG菌)、干酪乳杆菌等乳酸菌在BBL平板培养基上的菌落特征及菌体形态,提出了一种可同时准确计数每种益生菌总数的新方法,该方法可直观地观察到各种益生菌的生长活度,免除了传统方法计数不同益生菌总数要用不同培养基的繁琐,为快速鉴定益生菌酸奶品质好坏和保健功能活性高低提供了检测依据。

Nutrtion and health protection of active yoghurt are assayed by the total active probiotics species involved. In this study, a new method was suggested for simultaneous and accurate counting of the total Probiotics species by aaaylzing the colony characteristics and mycelial morphology of all Lactobacillus species of active yoghury in the BBL flat culture medium, namely： Streptococcus thermophilus, Lactobacillus bulgaricus, Lactobacillus acidophilus, Bifidobacteria, Lactobacillus rhamnosus GG and Lactobacillus casei. The growth activity of different probiotics species can be directly observed and quickly judged for good or poor quality and high or low activity in the active yoghurt, so as to simplify the prolix procedure of the traditional method in using different specific culture medium to count different probiotics species.