人参提取物胁迫培养对副干酪乳杆菌JLUs66菌株生长特性及耐受性的影响

Effect of Ginseng Extract Stress Culture with Lactobacillus paracasei JLUs66 on Strain Growth Characteristics and Tolerances

以副干酪乳杆菌JLUs66为研究对象,探究了在培养基中添加浓度(w/v)为0‰、1‰、3‰、5‰、8‰和10‰的人参提取物对胁迫培养的副干酪乳杆菌JLUs66的菌株生长特性及耐受性的影响。结果表明,副干酪乳杆菌JLUs66的生长速率、活菌数、产酸速率及耐热性与人参提取物的浓度呈负相关;产胞外多糖能力、低温耐受能力及胆盐耐受能力在低浓度范围内随人参提取物浓度的升高而增强;低pH耐受能力与NaCl耐受能力随人参提取物浓度的升高呈现先上升后下降的趋势。综合比较,人参提取物胁迫培养浓度为3‰时,副干酪乳杆菌JLUs66的菌株特性及其耐受性最优。

In this paper,the effects of adding ginseng extract with concentrations(w/v)of 0‰,1‰,3‰,5‰,8‰,and 10‰to the culture medium on the strain characteristics and tolerance of stress cultured Lactobacillus paracasei JLUs66 were studied.The results showed that after adding different concentrations of ginseng extract,the growth rate,viable count,acid production rate and heat tolerance of Lactobacillus paracasei JLUs66 were negatively correlated with ginseng extract.However,the extracellular polysaccharide production,low temperature tolerance and bile salt tolerance increased with the increase of the ginseng extract concentration in the low concentration range.The low pH tolerance and NaCl tolerance of the strain showed a trend of increasing and then decreasing with the increase of ginseng extract concentration.Through comprehensive comparison,it could be concluded that the stress cultured Lactobacillus paracasei JLUs66 by 3‰concentration of ginseng extrac had the best strain characteristics and the strongest tolerance.