乳清对益生菌生长代谢的研究

Study on growth and metabolism of probiotics by whey

试验旨在研究不同乳清添加量对3种益生菌的生长代谢的影响。试验分别在培养基中添加2%葡萄糖、2%菊粉和5%、10%、15%乳清对副干酪乳杆菌(LPC-37)、动物双歧杆菌(BB-12)和鼠李糖乳杆菌(LGG)进行培养,测定各组益生菌的菌落总数、pH值、抗氧化性、丙酸和丁酸含量。结果显示,培养基中加入乳清促进了3种益生菌的生长繁殖,提高了益生菌单位数量的菌落数和产酸能力,加入15%乳清提高了LPC-37、LGG和BB-12的抗氧化活性。加入乳清提高了LGG和BB-12生成丙酸和丁酸的含量,且在加入量为15%时含量最高。研究表明,培养基中加入15%乳清有利于促进益生菌增殖和产酸。

The experiment was to investigate the effect of different whey supplemental levels on growth and metabolism of three probiotics. Lactobacillus paracei(LPC-37), Bifidobacteria animalis(BB-12) and Lactobacillus rhamnosus(LGG)were cultured by adding 2% glucose, 2% inulin and 5%, 10% and 15% whey in medium, respectively. The total number of colonies, pH value, antioxidant activity, propionic acid and butyric acid contents of each group were determined. The results showed that the addition of whey in the medium promoted the growth and reproduction of the three probiotics,increased the number of colonies per unit number of probiotics and the ability to produce acid, and the addition of 15%whey increased the antioxidant activity of LPC-37, LGG and BB-12. The addition of whey increased the propionic acid and butyric acid content of LGG and BB-12, and the content was the highest when the addition amount was 15%. The study indicates that adding 15% whey in medium can promote the proliferation and acid production of probiotics.