發(fā)布時(shí)間：2019-03-17 08:25

【摘要】：考察不同低聚糖不同濃度對(duì)乳桿菌的生長(zhǎng)促進(jìn)作用和常見(jiàn)實(shí)驗(yàn)室或生產(chǎn)保藏過(guò)程中對(duì)乳桿菌的活性保存作用。采用不含葡萄糖的MRS培養(yǎng)基,分別添加0,0.3%,0.6%,1.2%(W/V)濃度的6種低聚糖,接種乳桿菌后測(cè)定A630,連續(xù)測(cè)定42 h并繪制生長(zhǎng)曲線(xiàn)進(jìn)行分析。采用不同處理過(guò)程,添加2%或20%低聚糖溶液,測(cè)定活菌數(shù)目或牛乳-pH變化曲線(xiàn),考察低聚糖對(duì)乳桿菌的活性保存作用。處理過(guò)程包括硅膠干燥保存、冷凍保存和冷凍真空干燥保存�；罹�(jì)數(shù)反映存活菌數(shù),而牛乳-pH曲線(xiàn)反映存活菌的延遲期,間接反映其活性狀態(tài)。凍干菌粉進(jìn)一步進(jìn)行2周的室溫保藏,測(cè)定菌體失活速率評(píng)估低聚糖對(duì)凍干菌粉的活性保護(hù)作用。針對(duì)效果較好的低聚糖,采用LC-MS分析凍干及保藏過(guò)程中低聚糖成分的組成和變化。低聚半乳糖、低聚異麥芽糖、低聚木糖和低聚果糖對(duì)3種實(shí)驗(yàn)菌株生長(zhǎng)的支持較好,且表現(xiàn)出濃度效應(yīng)。1.2%濃度時(shí),低聚半乳糖或低聚異麥芽糖效果最好,接近于含葡萄糖的完全MRS肉湯(葡萄糖2%)。水蘇糖和棉籽糖對(duì)實(shí)驗(yàn)菌株生長(zhǎng)支持較差。冷凍保藏時(shí),2%濃度的各種低聚糖具有近似的保護(hù)效果,而20%濃度時(shí)低聚果糖和低聚木糖表現(xiàn)出更好的保護(hù)作用。在干燥保藏和凍干保藏過(guò)程中,水蘇糖和棉籽糖的保護(hù)效果最好,凍干菌粉室溫保藏2 w仍能保持較高乳酸菌活菌數(shù)。進(jìn)一步的LC-MS分析表明,水蘇糖和棉籽糖在凍干和保存過(guò)程中并未進(jìn)入細(xì)胞內(nèi)部被分解利用,可能通過(guò)在胞外提供一個(gè)較好的物理保護(hù)環(huán)境發(fā)揮作用。不同低聚糖對(duì)乳桿菌生長(zhǎng)促進(jìn)效果不同,1.2%低聚半乳糖或低聚異麥芽糖對(duì)實(shí)驗(yàn)乳桿菌支持效果最優(yōu)。保藏益生菌時(shí),可根據(jù)不同的保藏手段,合理選擇低聚糖,達(dá)到較好的活性保存效果。
[Abstract]:The effects of different oligosaccharides on the growth of Lactobacillus and the preservation of Lactobacillus in common laboratory or production preservation process were investigated. Six oligosaccharides containing 0, 0.3%, 0.6% and 1.2% (W ~ (?) V) were added to MRS medium without glucose. After inoculation with Lactobacillus, A630 was determined, and the growth curve was plotted for 42 hours. By adding 2% or 20% oligosaccharides in different treatments, the number of living bacteria or the change curve of milk-pH were determined, and the effect of oligosaccharides on the preservation of Lactobacillus lactobacillus was investigated. The process includes silica gel drying preservation, cryopreservation and freeze vacuum drying preservation. The count of living bacteria reflects the number of viable bacteria, while the milk-pH curve reflects the delay period of survival bacteria and indirectly reflects the active state of the living bacteria. Freeze-dried bacteria powder was stored at room temperature for 2 weeks, and the rate of cell inactivation was measured to evaluate the protective effect of oligosaccharides on freeze-dried bacteria powder. LC-MS was used to analyze the composition and change of oligosaccharides during freeze-drying and preservation of oligosaccharides. Galactose oligosaccharides, isomaltose oligosaccharides, xylose oligosaccharides and fructose oligosaccharides support the growth of three experimental strains, and showed a concentration effect. 1. 2% concentration of galactose oligosaccharides or isomaltose oligosaccharides had the best effect on the growth of three experimental strains. Close to full MRS broth containing glucose (2% glucose). Stachyose and cottonseed sugar could not support the growth of the strain. Different oligosaccharides with 2% concentration had similar protective effects while fructose oligosaccharides and xylose oligosaccharides showed better protective effects at 20% concentration during cryopreservation. In the process of drying preservation and freeze-drying preservation, the protective effect of stachyose and cottonseed sugar was the best. Freeze-dried bacteria powder stored at room temperature for 2 weeks could maintain a higher number of lactic acid bacteria. Further LC-MS analysis showed that stachysaccharides and cottonseed sugars were not decomposed into the cells during freeze-drying and preservation, which might play a role by providing a good physical protection environment outside the cells. The effects of different oligosaccharides on the growth of Lactobacillus were different. 1.2% galactose oligosaccharide or isomaltose oligosaccharide had the best effect on the growth of Lactobacillus. In the preservation of probiotics, oligosaccharides can be reasonably selected according to different preservation methods, so as to achieve a better preservative effect.
【作者單位】： 山東大學(xué)藥學(xué)院;山東商業(yè)職業(yè)技術(shù)學(xué)院;
【分類(lèi)號(hào)】：Q939.11

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