山药多糖和大豆多肽对复合益生菌发酵特性的影响

Effect of Yam Polysaccharide and Soybean Peptide on Fermentation Characteristics of Compound Probiotics

试验研究了山药多糖和大豆多肽对鼠李糖乳杆菌R11 (Lactobacillus rhamnosus R11)、嗜酸乳杆菌R418(Lactobacillus acidophilus R418)和动物双歧杆菌亚种B94 (Bifidobacterium lactis B94)三种复合益生菌发酵特性的影响。在复合益生菌中加入不同浓度益生元后进行复合发酵,通过测定微生物、pH、总酸和短链脂肪酸,研究山药多糖、大豆多肽对复合益生菌促发酵特性的影响。结果表明,添加2.0%山药多糖、0.5%大豆多肽能显著促进复合益生菌的增殖;添加1.0%的山药多糖和大豆多肽能够促进复合益生菌的产酸能力,其产生的短链脂肪酸含量均显著高于菊粉。此次试验进一步为开发山药多糖、大豆多肽作为新型益生元提供依据。

The fermentation characteristics of three probiotics, Lactobacillus rhamnosus R11, Lactobacillus acidophilus R418 and Bifidobacterium lactis B94 using yam polysaccharides and soybean peptides as prebiotics were studied. The prebiotics were added to the mixed probiotics to carry out the composite fermentation. The microbial, pH, total acid and short-chain fatty acids were determined to study the effects of yam polysaccharides and soybean peptides on the fermentation characteristics of the composite probiotics. The results showed that adding 2.0% yam polysaccharide and 0.5% soybean peptide could significantly promote the value-added of probiotics. Adding 1.0% yam polysaccharide and soybean peptide could promote the acid production ability of compound probiotics, and the short-chain fatty acid was significantly higher than inulin. This study further provides a basis for the development of yam polysaccharides and soybean peptides as novel prebiotics.