低聚异麦芽糖和棉籽糖对乳酸杆菌增殖及产酸效果的研究

Effects of isomaltooligosaccharide and raffinose on the microbial proliferation and acid production of Lactobacillus

试验旨在比较低聚异麦芽糖(IMO,isomaltooligosaccharide)和棉籽低聚糖(RFO,raffinose)对乳酸杆菌增殖及产酸效果的影响。试验采用单因素试验设计,分为对照组(CON组,不含葡萄糖的MRS液体培养基)、IMO组(MRS中添加2.0%IMO)和RFO组(MRS中添加2.0%RFO),每组三个重复。分别于接种乳酸杆菌后0、8、16、24、32 h和40 h,测定各处理培养基的OD值和pH值,并建立各组乳酸杆菌的生长曲线图和发酵液pH值曲线图。结果表明:与对照组相比,IMO和RFO均能显著促进乳酸杆菌的增殖(P<0.05),其作用效果与低聚糖的种类和时间有关。本试验中,IMO与RFO对乳酸杆菌的增殖效果存在较大差别,且受时间影响较大,在24 h之前,IMO组乳酸杆菌增殖和产酸效果均优于RFO组(P<0.05);而在24 h之后,RFO组乳酸杆菌增殖和产酸效果均优于IMO组(P<0.05)。

This experiment was conducted to compare the effects of isomahooligosaccharide （IMO, isomahooligosaccharide） and raffinose （RFO, raffinose） on the proliferation and acid production of Laetobacillus. In this experiment, there are three groups include basic group （CON group, the MRS liquid medium without glucose）, the IMO group （MRS supplemented with 2.0% IMO） and RFO group （MRS supplemented with 2.0% RFO）, The OD and pH value of medium in each group were determined at 0, 8, 16, 32 h and 40 h after inoculation with Lactobacillus, and the growth curve and the pH curve of fermentation both of each group were established. The results showed as follows： compared with control group, the addition of IMO or RFO could promote the growth of Laetobaeillus （P〈0.05）, it is related to species and times. In this experiment, the effects of IMO and RFO on the proliferation of Laetobaeillus were significantly different, especially different in time.Our resuhs indicated that the IMO group was better than the RFO group before 24 h, however, the RFO group was better than the IMO group after 24 h.