菊芋浓缩液对酸乳中益生菌的生长和功能的影响研究

Effect of Jerusalem artichoke juice on growth and functions of probiotics in yogurt

将菊芋浓缩液按不同的量添加到脱脂鲜乳中,考察了复合酸乳的酸度和菌数以及菌体的生长情况,结果表明凝乳时的酸度和菌数都随着添加量的增多而增大;在以上实验的基础上,同时以菊芋复合酸乳对小鼠进行灌胃,结果发现以菊芋复合酸乳灌胃小鼠的肠道乳杆菌数比纯酸乳灌胃组小鼠和空白组都有提高,说明添加菊芋浓缩液的酸乳促进了小鼠肠道乳酸菌的增殖。

Adding Jerusalem artichoke concentrated juice to skim milk by a different amount and then study the acidity and the number of probiotics as well as the growth of probiotics. The results showed that when coagulating the acidity and the number of probiotics are increased along with the added volume of Jerusalem artichoke concentrated juice. On the basis of the above experiments, we took gastric perfusion tests in mice with the compound yougurt and found that intestinal Lactobacilluses of the mice gastric perfusion tests were more than intestinal Lactobacilluses of the mice tested with pure yogurt and the mice in blank group test, which means the compound yogurt were accelerate the intestinal Lactobacilluses reproduction.