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1.
几株乳酸杆菌耐逆性的比较研究 总被引：1，自引：1，他引：0
试验主要比较研究了6株乳酸杆菌对热(55℃和65℃)、酸(pH值1.0、2.0和3.0)、胆盐(0.1%和0.3%)、微量元素铜(0、10、50和250mg/L)和锌(0、120、600和3 000mg/L)的耐受性。结果表明:各菌株对这些因子的耐受性有不同程度的差异,如菌株LGG增殖速度、产酸性、耐酸性和耐温度55℃的能力都较其他菌株好,但该菌株在65℃下存活率极低;菌株ZJ614耐高温能力较强,在65℃处理20min后存活率能达到19.2%,但Cu2+(50 mg/L)对其增殖的不良影响较大;菌株ZJ621虽对酸的耐受性较强,但对胆盐的耐受性较差。经全面考察各菌株对各逆性因子的耐受性,初步推断,菌株ZJ610和ZJ617的综合耐逆性相对较强。 相似文献
2.
Nemcová R Bomba A Gancarcíková S Reiffová K Guba P Koscová J Jonecová Z Sciranková L Bugarský A 《Veterinary research communications》2007,31(7):791-800
The influence of the administration of Lactobacillus plantarum, maltodextrin Maldex 150 and Raftifeed IPX fructooligosaccharides on the inhibition of adhesion of E. coli O8:K88 to the mucosa of the jejunum, ileum and colon as well as on the organic acid levels was investigated in 33 conventional
piglets. The counts of E. coli K88 adhering to the jejunal mucosa were significantly decreased (p < 0.05) in Lact. plantarum + Maldex 150 and Lact. plantarum + Maldex 150 + Raftifeed IPX groups. The counts of E. coli K88 adhering to the colonic mucosa of Lact. plantarum + Maldex 150 + Raftifeed IPX and Lact. plantarum + Raftifeed IPX groups were significantly lower (p < 0.05) than in Lact. plantarum and Lact. plantarum + Maldex 150 animals. The acetic acid levels in the ileum and colon of the Lact. plantarum + Maldex 150 + Raftifeed IPX group and Lact. plantarum + Raftifeed IPX group were significantly higher (p < 0.05) than in the Lact. plantarum and Lact. plantarum + Maldex 150 group. The combination of Lact. plantarum, maltodextrin Maldex 150 and Raftifeed IPX proved to be the most effective one to inhibit the counts of E. coli O8:K88 adhering to the intestinal mucosa of the jejunum and colon of conventional piglets. 相似文献
3.
N. Khetarpaul B. M. Chauhan 《Plant foods for human nutrition (Dordrecht, Netherlands)》1990,40(3):167-173
Single as well as mixed culture fermentations by yeasts (S. diastaticus;S. cerevistiae) and lactobacilli (L. brevis;L. fermentum) at 30 °C for 72 h improved the starch and protein digestibility (in vitro) of pearl millet flour significantly. The flour fermented bySaccharomyces diastaticus, a starch hydrolysing yeast, had the highest starch digestibility whereas fermentation bySaccharomyces cerevisiae enhanced the in vitro protein digestibility of the flour significantly. Weaning mixtures prepared from the fermented flour were also found to be organoleptically acceptable. 相似文献
4.
Kaoru YAMAZAKI Takehito SUZUKI Mitsuyuki SHIRAI Tatsuya TAKIZAWA Tadashi SHINODA Toshio MASAOKA Fumiaki AKAHORI Hidetoshi MORITA 《Animal Science Journal》2008,79(3):391-400
The effect of the endocrine-disrupting chemical 3,3',4,4',5-pentachlorobiphyenl (PCB 126) on intestinal microbiota after oral administration, and the improvement of intestinal microbiota and feces quantity by the subsequent administration of Lactobacillus acidophilus or Lactobacillus reuteri was investigated. All the rats were given 100 μg/kg bodyweight of PCB 126. The changes in bacterial counts were confirmed using a culture method. The administration of PCB 126 tended to decrease the bacterial counts of lactobacilli (109.6 −1010.2 to 108.8 −109.2 ) and bifidobacteria (105.3 −106.1 to 103.6 −104.2 ), and to increase those of Enterobacteriaceae (108.2 −109.1 to 109.4 −1010.3 ) and staphylococci (106.6 −107.4 to 107.2 −108.4 ) compared to no PCB 126 administration. After administration of PCB 126, L. acidophilus or L. reuteri orally administered to rats caused Enterobacteriaceae and staphylococci counts to decrease, suggesting that the intestinal microbiota was improved by the lactobacilli. The administration of L. acidophilus and L. reuteri improved the balance of intestinal microbiota, and defecation volume returned to its normal level. L. acidophilus and L. reuteri have a remedial effect on intestinal microbiota affected by PCB 126 and can function to lessen accumulated PCB 126 volume. 相似文献
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6.
泡菜汁中乳酸菌的分离与初步鉴定 总被引：1，自引：0，他引：1
分析了泡菜发酵过程中乳酸菌的变化情况,并对其进行了鉴定与发酵特性的初步研究。结果表明:夏秋季节,泡菜汁中乳酸菌数一般在5d可以达到107cfu/mL;冬春季节,一般8d可以达到107cfu/mL。之后,不断取出少量泡菜汁,补进新的菜和汁,每次加入新菜和汁时,1～2d可保证泡菜汁中乳酸菌数稳定在107cfu/mL左右。用MRS培养基和改良MC培养基分离出3株乳酸菌,经初步鉴定是乳杆菌、短乳杆菌和乳球菌。对其发酵特性的研究结果表明,它们能耐受6%的食盐、150mg/kg的亚硝酸盐,且无分解蛋白质和脂肪的性质。 相似文献
7.
K Pedersen G W Christensen M Steffensen P Schyum A K Johansen 《Acta veterinaria Scandinavica》1992,33(4):297-303
The spread of lactic acid bacterial strains to the environment and to newborn piglets was investigated after feeding of such strains to sows. Rifampicin resistant bacterial strains were fed to sows, 10(10) c.f.u. per day, during the period from 1 week before expected farrowing until 1 week after farrowing. Fecal samples from the sows and samples of litter were collected for bacteriological examination together with swabs from the pens, the skin of the sows, and from the rectum of the piglets. The test strains were only excreted in relatively low amounts in the feces of the sows, approximately 10(3)-10(6) c.f.u. per gram. They were not able to displace the normal lactic acid bacterial flora in the sows nor were they transmitted to the intestinal tract of the piglets to any significant extent. After the last administration the test strains disappeared from both feces, skin, and environment, indicating that no permanent colonization had taken place, although considerable differences in duration of persistence were noticed between test strains. 相似文献
8.
Makoto OTSUKA Tomoko MUTO Yu KATSUNUMA Yutaka NAKAMURA Ryozo TAKADA Hajime MINATO 《Animal Science Journal》2002,73(6):497-503
The effects of the administration of four Lactobacillus strains as probiotics on the constitution of microbial populations in the intestine of pigs were investigated by using a litter of pigs. The experimental group was fed a diet blended with the freeze‐dried powder containing lactobacilli at a concentration of 0.2% (W/W). After 4 weeks of probiotics administration, the total viable count of anaerobes in the feces was not significantly different between the pigs fed a diet supplemented with probiotics and the pigs given the non‐supplemented diet. However, viable counts of eubacteria were significantly higher (P < 0.01) in the feces of pigs fed a diet supplemented with probiotics than in the pigs given the non‐supplemented diet. Conversely, viable counts of clostridia were significantly lower (P < 0.01) in the feces of pigs fed a diet supplemented with probiotics than the pigs given the non‐supplemented diet. The total volatile fatty acid concentrations in the feces of pigs that were given a diet supplemented with probiotics were significantly lower (P < 0.05) than those given the non‐supplemented diet. Further, the molar proportion of n‐butyric acids in the feces of pigs that were given a diet supplemented with probiotics, was significantly lower (P < 0.05) than those given the non‐supplemented diet. 相似文献
9.
N. Khetarpaul B. M. Chauhan 《Plant foods for human nutrition (Dordrecht, Netherlands)》1991,41(4):309-319
Mixed culture fermentation of pearl millet flour withSaccharomyces diastaticus, Saccharomyces cerevisiae, Lactobacillus brevis andLactobacillus fermentum brought about an improvement in its biological utilisation in rats. Protein efficiency ratio, feed efficiency ratio, apparent protein digestibility, true protein digestibility, net protein utilisation, net protein retention, protein retention efficiency and utilisable protein values in case of pure culture fermented pearl millet four were higher than the control. Feeding of the fermented products did not bring about physiological, histopathological and haematological changes in rats.Chapaties and cutlets prepared from the fermented products were organoleptically acceptable. 相似文献
10.
N. Khetarpaul B. M. Chauhan 《Plant foods for human nutrition (Dordrecht, Netherlands)》1991,41(4):321-327
Sequential culture fermentation by yeasts (S. diastaticus orS. cerevisiae) at 30°C for 72 hr and then followed by lactobacilli fermentation (L. brevis orL. fermentum) at 30°C for 72 h more resulted in a significant reduction in phytic acid and polyphenol content of pearl millet flour. Fermentation byS. diastaticus andL. brevis combination almost eliminated phytic acid from pearl millet flour. The combinations ofS. diastaticus with both the lactobacilli reduced phytic acid more effectively than those ofS. cerevisiae. The products fermented byS. cerevisiae andL. brevis and byS. diastaticus andL. brevis combinations had the highest protein and starch digestibility (in vitro). 相似文献