乳业科学与技术2011，Vol.34Issue(5)：211-215,5.
乳铁蛋白及其水解物对直投式乳酸菌发酵剂生长的影响
Effects of Lactoferrin and Its Hydrolysate on the Growth of Direct-vat Set Yoghurt Starter
胡志和 1薛璐 1马蓉1
作者信息
- 1. 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134
- 折叠
摘要
Abstract
This study aimed at discovering the respective effects of lactoferrin and its hydrolysate obtained with pepsin on the growth of direct-vat set （DVS） yoghurt starter YF-L812 during anoxic incubation at 37 ℃. Lactoferrin was added at concentrations renging from 0.5 to 2.5 mg/mL, and its hydrolysate ranging from 0.05 to 0.3 mg/mL. We showed that in the investigated concentration range, lactoferdn promoted the growth of lactic acid bacteria in a constant temperature incubator set at 37 ℃ with the best results at 1.0 mg/mL and exhibited antibacterial activity at a concentration exceeding 2.5 mg/mL. Similarly, its hydrolysate at concentrations ranging from 0.05 to 0.25 mg/mL also revealed promoting effect on the growth of lactic acid bacteria with the most appropriate concentration of 0.1 mg/mL and was a bacterial inhibitor at a concentration exceeding 0.3 mg/mL.关键词
直投式乳酸菌发酵剂/乳铁蛋白/乳铁蛋白水解产物Key words
direct-vat set yoghurt starter/lactoferrin/lactoferrin hydrolysate分类
化学化工引用本文复制引用
胡志和,薛璐,马蓉..乳铁蛋白及其水解物对直投式乳酸菌发酵剂生长的影响[J].乳业科学与技术,2011,34(5):211-215,5.
