3种真菌多糖对嗜酸乳杆菌发酵特性的影响

J4 ›› 2011, Vol. 37 ›› Issue (6): 1047-1050.

3种真菌多糖对嗜酸乳杆菌发酵特性的影响

罗翔丹¹|姚刚²|张铁华¹

1. 吉林大学军需科技学院农产品精深加工教研室| 吉林长春 130062； 2. 吉林大学第二医院神经内科|吉林长春 130041

收稿日期:2011-06-22 出版日期:2011-11-28 发布日期:2011-11-28
通讯作者: 张铁华（Tel: 0431-87836361,E-mail：zhangth@jlu.edu.cn） E-mail:zhangth@jlu.edu.cn
作者简介:罗翔丹（1987-）|女|吉林省长春市人|在读食品科学硕士|主要从事乳品方面的研究。
基金资助:
吉林省科技厅科研重点项目资助课题（20090225）

Effects of three kinds of fungi polysaccharides on |fermentation characteristics of lactobacillus acidophilus

LUO Xiang-dan1,YAO Gang²,ZHANG Tie-hua¹

1.Department of Deeply Processing of Agricultural Products,College of Quartermaster Technology,Jilin University,Changchun 130062,China;2. Department of Neurology,Second Hospital,Jilin University,Changchun 130041,China

Received:2011-06-22 Online:2011-11-28 Published:2011-11-28

摘要/Abstract

摘要：

目的：研究姬松茸多糖、金针菇多糖和香菇多糖对嗜酸乳杆菌发酵特性的影响，对其能否作为新型益生元进行评价，筛选出3种真菌多糖作为益生元的最优添加浓度。方法：以嗜酸乳杆菌发酵乳作为研究对象，分别加入不同浓度的碳源。其中，实验组加入姬松茸多糖（浓度分别为0.2%、0.4%、0.6%、0.8%及1.0%），金针菇多糖（浓度分别为0.2%、0.4%、0.6%、0.8%及1.0%）和香菇多糖（浓度分别为0.4%、0.6%、0.8%、1.0%及1.2%），阳性对照组加入传统益生元菊粉（浓度分别为1%、2%、3%、4%及5%），检测各组发酵乳样品的微生物指标、黏度和pH值，并与阴性对照组（未添加任何碳源）进行对比。结果：在微生物指标的测定实验中，当姬松茸多糖及金针菇多糖浓度为0.6%、香菇多糖浓度为0.8%时，各组样品中嗜酸乳杆菌活菌数最大，菌落数的对数值分别可达10.34、9.75和9.95 logcfu/mL。各实验组样品的菌落数均高于阴性对照组。在黏度的测定实验中，当姬松茸多糖和香菇多糖浓度为0.8%、金针菇多糖浓度为0.6%时，各组发酵乳样品的黏度最大，分别为3 800、3 300和2 800 mPa.s，各实验组样品的黏度均大于阴性对照组。在pH的测定实验中，当姬松茸多糖及金针菇多糖浓度为0.6%、香菇多糖浓度为0.8%时，各组发酵乳样品的pH值最低，分别降至4.74、5.12和5.08，各实验组样品的pH值均低于阴性对照组。结论：姬松茸多糖、金针菇多糖以及香菇多糖均能够影响嗜酸乳杆菌的发酵特性，符合作为益生元的标准，姬松茸多糖为本实验样品中最优的益生元。

关键词: 菊粉；姬松茸多糖；金针菇多糖；香菇多糖；嗜酸乳杆菌

Abstract:

Abstract:Objective To study the effects of ABM polysaccharide,flammulina velutipes polysaccharide and lentinan on the fermentation properties of lactobacillus acidophilus,and explore whether they can be considered as kinds of new prebiotics,and screen the best concentrations of the three fungi polysaccharides when they are used as prebiotics. Methods Fermented milk with lactobacillus acidophilus was studied by adding different concerntrations of carbon sources. Experimental groups were added with ABM polysaccharide (0.2%,0.4%,0.6%,0.8%, and 1.0%）,flammulina velutipes polysaccharide (0.2%,0.4%,0.6%,0.8%, and 1.0%）and lentinan (0.4%,0.6%,0.8%,1.0%, and 1.2%）,positive control group was added with the traditional prebiotics inulin (1%,2%,3%,4%, and 5%）;the microbiological indexes,viscosities and pH values of all fermented milk samples were detected,and compared with negative control group.Results In the experiments of detecting microbial indicators,the viable count indexes were the largest when the ABM polyasccaride and flammulina velutipes polysaccharide concentrations were 0.6%,and the lentinan concentration was 0.8%,the results were 10.34,9.75 and 9.95 logcfu/mL;the viable counts of experimental groups were all larger than those in negative control group.In the experiments of detecting viscosity,the viscosity indexes were the largest when the ABM polyasccaride and lentinan concentrations were 0.8%,and flammulina velutipes polysaccharide concentration was 0.6%,the results were 3 800,3 300 and 2 800 mPa.s;the viscosities of experimental groups were all larger than those in negative control group.In the experiments of detecting pH,the pH values were the lowest when the ABM polyasccaride and flammulina velutipes polysaccharide concentrations were 0.6%,and the lentinan concentration was 0.8%,the results were 4.74,5.12 and 5.08; the pH values of experimental groups were all lower than those in negative control group.Conclusion ABM polysaccharide,flammulina velutipes polysaccharide and lentinan have influences in the fermentation properties of lactobacillus acidophilus.All of them can reach the standard of being prebiotics.ABM polyasccaride is the best prebiotics in this study.

Key words: inulin;ABM polysaccaride;flammulina velutipes polysaccharide;lentinan;lactobacillus acidophilus

中图分类号:

Q539

罗翔丹|姚刚|张铁华. 3种真菌多糖对嗜酸乳杆菌发酵特性的影响[J]. J4, 2011, 37(6): 1047-1050.

LUO Xiang-dan,YAO Gang,ZHANG Tie-hua. Effects of three kinds of fungi polysaccharides on |fermentation characteristics of lactobacillus acidophilus[J]. J4, 2011, 37(6): 1047-1050.