摘要
采用胃蛋白酶和胰蛋白酶,模拟人体消化道环境,在pH值为1.5～4.5人工胃液、人工肠液、胆汁0.3g/L～3.5g/L和6.0%～8.0%NaCl浓度下对两株干酪乳杆菌的生长情况进行研究。结果表明,两株干酪乳杆菌在pH为2.5～4.5人工胃液或在人工肠液中作用3h均能生长,活菌数达到1010/mL左右,在含2.5g/L的胆盐浓度中或在7.5%的高盐浓度条件下亦能正常生长。这表明该菌株具有较好的适应性,可以作为益生菌用于食品工业。
Two strains of Lactobacillus casei were investigated for growth characteristics in a simulated human digestive tract environment containing pepsin with pH values ranged from 1.5-4.5 or containing trypsin. Additionally, bacteria growth were evaluated with various levels of bile salt of 0.3 g/L-3.5 g/L or sodium chloride of 6.0 %-8.0 %. The results showed that the two strains ofLactobacillus casei could survive in simulated gastric fluid with pH value of 2.5-4.5 or in the simulated intestinal fluid after treated for 3 h. The bacteria could also survive in medium containing bile salt of 2.5 g/L or 7.5 % sodium chloride. These results suggest that the two strains of Lactobacillus casei have high adaptability in stressful environment and can be used as probiotics in food industry.
出处
《食品研究与开发》
CAS
北大核心
2009年第4期46-49,共4页
Food Research and Development
关键词
干酪乳杆菌
模拟消化道环境
盐
生长
Lactobacillus casei
simulated gastrointestinal environments
salt
growth
