6种常用低聚糖对嗜热链球菌体外生长的影响

Effects of Six Commonly Used Oligosaccharides on the Growth of Streptococcus thermophilus in vitro

摘要:

为使低聚糖和嗜热链球菌在生产中能合理配伍使用，并为益生菌产品的开发提供理论依据，采用6种常用低聚糖分别替代M17培养基中部分或全部乳糖组分，以及添加不同浓度低聚糖到M17作为发酵培养基这两种方法，研究6种低聚糖对嗜热链球菌生长以及产酸性能的影响。结果表明，6种低聚糖替代乳糖可造成嗜热链球菌生长能力下降甚至停止生长，而在乳糖存在的情况下，添加低聚糖有利于菌株的生长及产酸。

Abstract:

The effect of six oligosaccharides on the growth of Streptococcus thermophilus and its capability of lactic acid production was investigated by two methods to provide a theoretical basis for the realization of the compatibility use of oligosaccharides and Streptococcus thermophilus for industry production and probiotic products development. One way is to partly or completely replace the lactose composition of M17 culture medium by six commonly used oligosaccharides. Another way is to add six oligosaccharides with various concentrations into M17 culture medium. Six oligosaccharides have been proved to cause a reduction in the growth of Streptococcus thermophilus or even cause growth stop if oligosaccharides completely replaced lactose，while the addition of oligosaccharides was conducive to the growth of Streptococcus thermophilus with the presence of lactose.