Involvement of blueberry juice and its extracts including blueberry anthocyanin and polysaccharide in milk promoted the growth of Ladobacillus acidophilus NCFM, a well-known commercial probiotic bacteria which are used widely in dairy products and food industry for health improvement. The growth and viability of strain NCFM cultured at 37 ℃ for 24 h in MRS were investigated in the presences of blueberry juice and its extracts which have different concentrations. It was seen that addition of blueberry juice produced positive roles in improving the growth of strain NCFM.When 70% blueberry juice was added to medium, strain NCFM grew very well. Blueberry juice higher than 70% facilitated strain NCFM to have a stable growth, while the bacterial growth might be weakened in the presence of 100% blueberry juice. Moreover, blueberry anthocyanin extracted did not show any effect on the growth of L. acidophilus NCFM. Supplement of blueberry polysaccharide extracted, ac.100 μg/mL, to medium improved the growth of strain NCFM very good, and the viable counts of the probiotic bacteria reached 8.323×108 mL-1. This study proved that supplement of blueberry to fermented dairy products might be useful for the proliferation of probiotic bacteria.%蓝莓汁、蓝莓花青素和蓝莓多糖对嗜酸乳杆菌NCFM(Lactobacillus acidophilus NCFM)体外生长影响表明,24 h培养期间,添加蓝莓汁会促进嗜酸乳杆菌NCFM的生长,蓝莓汁添加量低于70％时,随蓝莓汁添加量的增加益生茵NCFM的细胞活茵数上升；当蓝莓汁添加体积分数高于70％时,促进菌株NCFM生长的作用趋于稳定;当添加量达到100％时,促进益生菌NCFM生长的作用开始减弱.添加单一蓝莓花青素对嗜酸乳杆茵NCFM的生长无明显作用；蓝莓多糖添加量为100 mg/L时能较好的促进菌株NCFM的生长,37 ℃培养24 h,细胞活菌数可达到8.323× 108 mL-1.目前的工作表明,在发酵乳中添加适当浓度的蓝莓能促进益生茵数量的增殖.
展开▼
