江篱琼胶寡糖的制备及其对乳酸菌的促生长作用
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- 英文论文题名：Preparationof gracilaria agaro oligosaccharides and its growth-promoting effect on lactic acid bacteria
- 论文作者：宋香凝 ; 郑毅 ; 肖安风
- 英文论文作者：Song Xiangning ; Zheng Yi ; Xiao Anfeng ; College of Food and Biological Engineering ; Jimei University ; Key Laboratory of Food Microbiology and Enzyme Engineering of Fujian Province
- 年：2016
- 作者机构：集美大学食品与生物工程学院;福建省食品微生物与酶工程重点实验室;
- 论文关键词：琼胶寡糖 ; 保加利亚乳杆菌 ; 嗜热链球菌 ; 促进作用
- 英文论文关键词：agaro ; oligosaccharide ; lactobacillus ; delbrueckii ; subsp.bulgaricus ; streptococcus ; thermophilus ; growthpromoting effect
- 会议召开时间：2016-11-09
- 会议录名称：中国食品科学技术学会第十三届年会论文摘要集
- 英文会议录名称：Abstracts of the 13th Annual Meeting of CIFST
- 语种：中文
- 分类号：TS201.3
- 学会代码：ZGSP
- 会议名称：中国食品科学技术学会第十三届年会
- 会议地点：中国北京
- 主办单位：中国食品科学技术学会
- 学会名称：中国食品科学技术学会
- 页数：2
- 文件大小：105k
- 原文格式：O
- 会议级别：全国
摘要
本文研究了酶法制备的江蓠琼胶寡糖对保加利亚乳杆菌(Lactobacillus delbrueckii subsp.bulgaricus)与嗜热链球菌(Streptococcus thermophilus)的促生长作用。首先,通过琼胶酶水解江蓠多糖,根据不同水解时间制得江蓠琼胶寡糖,计算平均聚合度并对所得的琼胶寡糖进行薄层色谱(TLC)分析。薄层色谱结果结合平均聚合度结果分析,江蓠寡糖水解20min时平均聚合度为8,水解液中主要成分为四糖、六糖和八糖;80min时平均聚合度为5,水解液中主要成分为二糖、四糖、六糖;1280min时平均聚合度为3,水解液中主要成分为二糖和四糖。其次,考察不同聚合度的江蓠菜琼胶寡糖对保加利亚乳杆菌与嗜热链球菌的促生长作用。在发酵培养基中以江蓠菜琼胶寡糖作为碳源,当添加量为5g/L时,能够有效促进保加利亚乳杆菌与嗜热链球菌的生长。其中,平均聚合度为3的琼胶寡糖对保加利亚乳杆菌与嗜热链球菌的促生长作用最佳。
In this study,Gracilaria agar oligosaccharides were prepared and their growth-promoting efiectsonlactobacillus were investigated.First,Gracilaria agar was hydrolyzed by agarase and thus oligosaccharideswere obtained by this enzyme method.The average polymerization degree of oligosaccharides was caculated and they were analyzed by TLC.The results showed that the average degree of polymerization was 8 after 20 min reaction and the main components of the hydrolysate were neoagarotetraose,neoagarohexaoseand neoagarooctaose.The average polymerization degree was 5 in 80 min and the main components of the hydrolysate were neoagarobiose,neoagarotetraose and neoagarohexaose.Also,the average polymerization degree was 3 in1280 min and the main components of the hydrolysate were neoagarobiose and neoagarotetraose.Then,the growth-promoting effect ofoligosaccharides onLactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus were investigated.It was found that Gracilaria agaro oligosaccharides could effectively promote the growth of Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus when the concentration of oligosaccharides was 5g/L.Moreover,when the average polymerization degree of agaro ohgosaccharides was 3,they had desirable growth-promoting effect on these two microorganisms.
In this study,Gracilaria agar oligosaccharides were prepared and their growth-promoting efiectsonlactobacillus were investigated.First,Gracilaria agar was hydrolyzed by agarase and thus oligosaccharideswere obtained by this enzyme method.The average polymerization degree of oligosaccharides was caculated and they were analyzed by TLC.The results showed that the average degree of polymerization was 8 after 20 min reaction and the main components of the hydrolysate were neoagarotetraose,neoagarohexaoseand neoagarooctaose.The average polymerization degree was 5 in 80 min and the main components of the hydrolysate were neoagarobiose,neoagarotetraose and neoagarohexaose.Also,the average polymerization degree was 3 in1280 min and the main components of the hydrolysate were neoagarobiose and neoagarotetraose.Then,the growth-promoting effect ofoligosaccharides onLactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus were investigated.It was found that Gracilaria agaro oligosaccharides could effectively promote the growth of Lactobacillus delbrueckii subsp.bulgaricus and Streptococcus thermophilus when the concentration of oligosaccharides was 5g/L.Moreover,when the average polymerization degree of agaro ohgosaccharides was 3,they had desirable growth-promoting effect on these two microorganisms.
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