乳酸菌在燕麦基质中生长特性的研究

摘要

The development of non-dairy probiotic food was a vatial trend in probiotic foods. Comparing with dairy-based probiotic foods, oats-based probiotic foods can provide more benefits including hight edible fiber content, low lipid and non-lactose. The feasibility of Lactobacillus helveticus growing on the full oat substrate was studied in this paper. The influence of the pretreatment and concentration of the substrate on the growth of probitic was researched. The result showed that the growth characteristics of different lactic acid bacterias in the oat-based substrate was dis- tinctive. Oat hydrolyzed by malts could improve the growth of Lac. helveticus. As the concentration of the substrate was 7% （W/V） , the pretreated substrate added 1% malts at 6022 for 30 min was appropriate for the growth of Lac. helveticus. The cell in this medium at 3722 was cultured for 4h to reach the stabilization period of growth . The viable cell counts after fermentation for 10h were about 10^8 CFU/mL. As the culture was kept in at 422 for 21d, the viable cell counts remained above 10^7 CFU/mL.%非乳益生菌食品已成为益生菌食品发展的重要趋势，以燕麦为基质的益生菌食品具有高膳食纤维、低脂肪和无乳糖不耐症等优点。文中研究了乳酸菌在燕麦基质中生长的可行性，并以瑞士乳杆菌（Lactobacillus helveticus）为研究对象，考察了基质的预处理和基质浓度等对乳酸菌生长的影响。研究结果表明，不同的乳酸菌在燕麦基质中的生长能力具有较大差别。利用富含多种营养物和酶的麦芽对燕麦成分进行适当的水解可以促进瑞士乳杆菌的生长。向燕麦糊（燕麦7％，质量分数）中添加1％（质量分数）的麦芽，在60℃水解30min后，以燕麦为基质，37℃发酵4h，瑞士乳杆菌生长可达到稳定期，菌体浓度可提高2个数量级，达到10^8CFU／mL。发酵后的燕麦糊在4℃下保藏21d后，活菌数可保持10^7CFU／mL。