水苏糖和木糖醇对乳酸菌增菌效果的影响

Effects of stachyose and xylitol on lactic acid bacteria proliferation

为探讨水苏糖、木糖醇对保加利亚乳杆菌和嗜热链球菌混合菌株(LBST)的增殖效果的影响,以发酵羊奶的OD600为观察指标,选水苏糖、木糖醇添加量、发酵时间3个因素,水苏糖、木糖醇3个质量浓度为3个水平进行正交优化,确定最佳工艺为水苏糖添加量0.8%,木糖醇添加量为15%,发酵时间为8h.

In order to investigate effects of stachyose and xylitol on proliferation of mixed bacteria for lactobacillus bulgaria and Streptococcus thermophilic （LBST） the OD600 in fermented milk was observed as indexes. The concentration of stachyose, xylitol and fermentation time of stachyose on proliferation of LBST were discussed. The optimum fermentation conditions were obtained through the orthogonal tests. To determine the best process for stachyose and xylitol amount was 0.8% and 15% respectively after inoc- ulating for 8 h.