棕榈粕低聚糖对体外乳酸杆菌生长及其抑菌性能的影响OA北大核心CSTPCD
The effect of palmkernel cake oligosaccharides on the proliferation and antibacterial performance of Lactobacillus was evaluated using an in vitro method
旨在体外探究棕榈粕低聚糖对乳酸杆菌增殖和抑菌效果的影响,为创新益生菌与益生元的科学配伍,以及开发优秀的合生素产品提供一定的理论依据与数据参考.从实验室保存的 7 株乳酸杆菌中根据活菌数、pH值和OD600 nm值确定候选的益生菌,按不同比例(1%,3%,5%,7%)棕榈粕低聚糖替代葡萄糖作为碳源培养候选乳酸杆菌,得到最适添加比例,并探究在无糖组、完全葡萄糖(全糖)组、3%棕榈粕低聚糖替代组这3 组中培养的候选益生菌对大肠杆菌和金色葡萄球菌的抑菌效…查看全部>>
This experiment was to explore the effect of palm kernel cake oligosaccharides(PKCOS)on the proliferation and antibacterial function of lactic acid bacteria in vitro,so as to provide some theoretical basis and data reference for the scientific compatibility of innovative probiotics and prebiotics,as well as the development of high-quality synbiotic products.The candidate probiotics were determined according to the number of viable bacteria,pH and OD600 nm fr…查看全部>>
曾慧;廖经宏;杭苏琴
南京农业大学动物科技学院,江苏 南京 210095南京农业大学动物科技学院,江苏 南京 210095南京农业大学动物科技学院,江苏 南京 210095
畜牧业
棕榈粕低聚糖大肠杆菌金色葡萄球菌植物乳酸杆菌体外研究
palm kernel cake oligosaccharidesEscherichia coliStaphylococcus aureusLactobacillus plantarumin vitro studies
《畜牧与兽医》 2024 (9)
28-32,5
国家重点研发计划项目子课题项目(2021YFD1300-301-5)
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