摘要
确定了提取姬松茸多糖的最佳工艺参数,即温度100℃,时间5h,pH值为10;研究了多糖对乳酸菌生长的影响,采用DEAE-纤维素柱层析分离姬松茸粗多糖,得到3种多糖,通过对乳酸菌的培养寻找增殖因子;测定乳酸菌的生长曲线、菌液OD值与pH值,比较了3种多糖对乳酸菌的促生长作用的差异。结果表明,多糖Ⅰ和多糖Ⅱ对乳酸菌的增殖作用比较明显,并且促进嗜酸乳杆菌产酸;多糖Ⅲ的增殖作用因大分子多糖与蛋白-多糖复合物质量分数较大而次之,但是3种多糖培养乳酸菌对数期期间活菌数都达到了1010mL-1以上,培养终止时间为12h。
Determined the optimum extracting technological parameter of Agarcus blazei Murill polysaccharides as follow： temperature 100℃, time 5h, pH=10; Studied effects among the polysaccharides and separated the extractive of Agarcus blazei Murill by using DEAE-cellulose column chromatography, and got three kinds of polysaccharides （PS）. Cultivated three kinds of lactic acid bacteria （LAB） in order to searching for the multiplication factors. The experiment determined the growth curve, OD and pH of LAB to observe the differences of growth promoting effect among the three kinds of PS. There were results that PSⅠ and PS Ⅱ had better growth promoting effect than PS Ⅲ for LAB, and they promoted Lactobacillus acidophilus producing lactic acid. It was because that PS Ⅲ contained a great quantity of giant molecule PS and protein-PS compound. While all the viable count of LAB had exceeded 1010cfu/ml during the log phase when they were cultivated by the three kinds of PS, and the cultivation-ending time was 12 hours.
出处
《中国乳品工业》
CAS
北大核心
2008年第12期7-10,共4页
China Dairy Industry
关键词
姬松茸
多糖
乳酸菌
增殖因子
Agarcus blazei MuriU
polysaccharides
lactic acid bacteria
multiplication factor
作者简介
闫丽莉（1982-），女，硕士研究生，研究方向为畜产品加工。
通讯作者：韩建春
