低聚糖对植物乳杆菌发酵性能的影响。
Effects of oligosaccharides on the fermentation properties of Lactobacillus plantarum.
机构信息
Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China.
Key Laboratory of Animal Protein Deep Processing Technology of Zhejiang, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, 315211, Zhejiang, China.
出版信息
J Dairy Sci. 2019 Apr;102(4):2863-2872. doi: 10.3168/jds.2018-15410. Epub 2019 Feb 7.
In the present work, we studied the effects of different oligosaccharides on Lactobacillus plantarum ATCC14917, focusing on growth and adhesion characteristics and fermented milk flavor. The results showed that mannan-oligosaccharide (MOS) had the greatest proliferative effect on L. plantarum ATCC14917 in vitro. In terms of adhesive properties, the autoaggregation rate of L. plantarum cultured in MOS was 23.76%, adhesion to mucin was 24.65%, and adhesion to Caco-2 cells was 14.71%. These results for L. plantarum cultured with MOS were higher than those for L. plantarum cultured in fructo-oligosaccharides (FOS) or galacto-oligosaccharides (GOS). Furthermore, the surface consistency and viscosity scores of fermented milk of the MOS group was higher than that of milks cultured with FOS or GOS, although MOS had the lowest scores for fermented milk flavor.
在本工作中，我们研究了不同低聚糖对植物乳杆菌 ATCC14917 的影响，重点研究了生长和黏附特性以及发酵乳风味。结果表明，甘露寡糖（MOS）在体外对植物乳杆菌 ATCC14917 的增殖作用最大。就黏附特性而言，MOS 培养的植物乳杆菌的自聚集率为 23.76%，黏附到黏液的比例为 24.65%，黏附到 Caco-2 细胞的比例为 14.71%。这些结果表明，与 MOS 培养的植物乳杆菌相比，在果寡糖（FOS）或半乳糖寡糖（GOS）中培养的植物乳杆菌的黏附性更高。此外，MOS 组发酵乳的表面一致性和黏度评分高于 FOS 或 GOS 培养的乳，尽管 MOS 组发酵乳的风味评分最低。
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