食品与机械2024，Vol.40Issue(7)：7-11,36,6.DOI:10.13652/j.spjx.1003.5788.2023.81196
黑麦花粉肽的制备及对发酵乳杆菌B153的增殖效果
Preparation of rye pollen peptides and their promotion of proliferation of Lactobacillus fermentum B153
智文博 1鲁杏茹 1吕静 1曾贝贝 1李带根1
作者信息
- 1. 厦门元之道生物科技有限公司,福建厦门 361100
- 折叠
摘要
Abstract
[Objective]This study aimed to explore the effects of rye pollen peptide on the proliferation of probiotics and promote the development and utilization of rye pollen.[Methods]In this study,A rye flower peptide product with an average relative molecular mass of 691 was obtained by wall-breaking enzymatic treatment of rye pollen raw material.The growth and acid production of Lactobacillus fermentum B153 before and after the addition of rye pollen peptide were also studied to investigate the effect of rye pollen peptide in promoting the proliferation of B153.[Results]The experimental data showed that the 24-h growth and acid tolerance of B153 were improved after the addition of rye pollen peptide,and the logarithmic value of the number of viable bacteria was significantly increased to 8.7 after 24 h of incubation;The lactic acid concentration was significantly increased,and the maximum lactic acid mass concentration was 13 mg/mL.[Conclusion]Rye pollen peptide can improve the growth condition and acid production of L.fermentans B153.关键词
发酵乳杆菌/黑麦花粉肽/乳酸菌增殖/乳酸/氨基酸Key words
L.fermentum/rye pollen peptide/proliferation of lactic acid bacteria/lactate measurement/amino acid determination引用本文复制引用
智文博,鲁杏茹,吕静,曾贝贝,李带根..黑麦花粉肽的制备及对发酵乳杆菌B153的增殖效果[J].食品与机械,2024,40(7):7-11,36,6.
