提高益生菌存活率影响因素的研究

Study on the Factors of the Survival Rate of Probiotics

试验目的是研究不同多酚及其与低聚果糖交互作用对嗜酸乳杆菌生长的影响,为了得到嗜酸乳杆菌的最佳增殖因子的组合。试验首先采用单一变量法,测定嗜酸乳杆菌的生长线、平板涂布法比较不同多酚对益生菌生长的影响;之后采用响应面分析法进行优化,以嗜酸乳杆菌活菌数为指标,茶多酚(X_1)、葡萄多酚(X_2)以及低聚果糖(X_3)为独立变量进行试验,确定最佳的"超级益生元"的组合为:低聚果糖添加量1.5%、茶多酚添加量0.07%、葡萄多酚添加量0.07%。从试验结果可以得出,多酚能够促进嗜酸乳杆菌生长,不同多酚对嗜酸乳杆菌的影响差异不大,相比较而言茶多酚和葡萄多酚的增殖效果较好。

The somatomedin of probiotics was studied by the effect on polyphenol of probiotics growth, then, confirmed the Lactobacillus acidophilus growth lines, and researched the effects on plate coating method to compare different polyphenols on growth of probiotics. Response surface methodology（RSM） was used to optimize efficiency number of viable Lactobacillus acidophilus including three independent variables which were tea polyphenols（X_1）, grape polyphenols（X_2）, and the oligofructose（X_3）. The most efficiency somatomedin group was oligosaccharides 1.5%, tea polyphenols 0.07%, grape polyphenols 0.07%. It could be concluded from the experimental results, polyphenols could promote the growth of Lactobacillus acidophilus, effects of polyphenols on Lactobacillus acidophilus had little difference, compared with good tea polyphenols and grape polyphenols proliferation effect.