天麻对乳酸菌发酵过程中氨基酸代谢的影响研究

Effect of Gastrodia Elata Blume on Amino Acid Metabolism during Fermentation of Lactic Acid Bacteria

通过测定两种乳酸菌培养基不同发酵时间段内氨基酸的含量,从而确定天麻对氨基酸代谢的影响。采用对比法和茚三酮染色法测定氨基酸含量,并对其含量的降解量和合成量进行方差分析,结果显示添加天麻提取液中起始氨基酸含量为1146.04 mg/L,CK为609.80 mg/L,添加天麻的乳酸菌在发酵到360 min时,为最低点,含量为556.63 mg/L,CK在240 min时到达最低点,含量为264.03 mg/L。添加天麻提取液后期在740 min时,氨基酸合成量到达最高点,含量为964.05 mg/L;CK后期在740 min时,氨基酸合成量到达最高点,为549.26 mg/L。方差分析和显著性检验表明,添加天麻对乳酸菌中的氨基酸利用量和合成量具有差异显著性(α=0.01)。实验结果表明在发酵前期,天麻有促进乳酸菌降解氨基酸的作用,后期有促进乳酸菌合成氨基酸的作用。

To determine the effect of Gastrodia elata Blume on the metabolism of lactic acid bacteria by measuring the content of amino acids in different fermentation time periods of two lactic acid bacteria culture media.The amino acid content was determined by comparison method and ninhydrin staining method,and the analysis of variance was performed on the conversion utilization and synthesis amount of the content.The initial amino acid content in the added Gastrodia elata Blume extract was 1146.04 mg/L,and the CK was 609.80 mg/L.The lactic acid bacteria added with Gastrodia elata Blume was the lowest point when fermented to 360 min.The content was 556.63 mg/L.The CK arrived at 240 min.The lowest point,the content is 264.03 mg/L.At the late stage of adding Gastrodia elata Blume extract,the amino acid synthesis reached the highest point at 740 min,the content was 964.05 mg/L;at the late stage of CK,the amino acid synthesis reached the highest point at 740 min,at 549.26 mg/L.Analysis of variance and significance test showed that the addition of Gastrodia elata Blume had significant differences in the utilization and synthesis of amino acids in lactic acid bacteria(α=0.01).In the early stage of fermentation,Gastrodia elata Blume can promote the degradation of amino acids by lactic acid bacteria,and in the later stage it can promote the synthesis of amino acids by lactic acid bacteria.