| 乳铁蛋白及其水解物对直投式乳酸菌发酵剂生长的影响 |
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| 引用本文： | 胡志和,薛璐,马蓉.乳铁蛋白及其水解物对直投式乳酸菌发酵剂生长的影响[J].乳业科学与技术,2011,34(5):211-215. |
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| 作者姓名： | 胡志和 薛璐 马蓉 |
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| 作者单位： | 天津市食品生物技术重点实验室,天津商业大学生物技术与食品科学学院,天津300134 |
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| 摘 要： | 以直投式乳酸发酵剂为实验菌,研究乳铁蛋白及其水解产物对发酵剂各生长阶段的影响。实验条件为乳铁蛋白质量浓度范围0.5～2.5mg/mL,乳铁蛋白水解物的质量浓度范围0.05～0.3mg/mL,无氧条件下37℃培养。结果表明,37℃恒温培养,乳铁蛋白在0.5～2.0mg/mL范围内对乳酸菌生长有促进作用,最适添加质量浓度为1.0mg/mL,抑菌质量浓度为大于2.5mg/mL;乳铁蛋白水解物在0.05～0.25mg/mL范围内对乳酸菌生长有促进作用,最适添加质量浓度为0.1mg/mL,抑菌质量浓度为大于0.3mg/mL。
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| 关 键 词： | 直投式乳酸菌发酵剂 乳铁蛋白 乳铁蛋白水解产物 |
Effects of Lactoferrin and Its Hydrolysate on the Growth of Direct-vat Set Yoghurt Starter |
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| HU Zhi-he,XUE Lu,MA Rong.Effects of Lactoferrin and Its Hydrolysate on the Growth of Direct-vat Set Yoghurt Starter[J].JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY,2011,34(5):211-215. |
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| Authors: | HU Zhi-he XUE Lu MA Rong |
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| Institution: | (Tianjin Key Laboratory of Food and Biotechnology, College of Biotechnology and Food Science Tianjin University of Commerce, Tianjin 300134, ChJ.na) |
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| Abstract: | This study aimed at discovering the respective effects of lactoferrin and its hydrolysate obtained with pepsin on the growth of direct-vat set （DVS） yoghurt starter YF-L812 during anoxic incubation at 37 ℃. Lactoferrin was added at concentrations renging from 0.5 to 2.5 mg/mL, and its hydrolysate ranging from 0.05 to 0.3 mg/mL. We showed that in the investigated concentration range, lactoferdn promoted the growth of lactic acid bacteria in a constant temperature incubator set at 37 ℃ with the best results at 1.0 mg/mL and exhibited antibacterial activity at a concentration exceeding 2.5 mg/mL. Similarly, its hydrolysate at concentrations ranging from 0.05 to 0.25 mg/mL also revealed promoting effect on the growth of lactic acid bacteria with the most appropriate concentration of 0.1 mg/mL and was a bacterial inhibitor at a concentration exceeding 0.3 mg/mL. |
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| Keywords: | direct-vat set yoghurt starter lactoferrin lactoferrin hydrolysate |
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