枸杞多糖对德氏乳酸杆菌在体外生长与保存活力的影响

摘要

研究枸杞多糖对德氏乳酸杆菌保加利亚亚种的体外生长与保存是否有促进作用.利用水提法提取枸杞多糖,利用含有不同浓度枸杞多糖的MRS培养基研究枸杞多糖对乳酸杆菌的影响.结果表明,在一定浓度范围内,随着枸杞多糖浓度的上升,培养基中乳酸杆菌的活菌数呈上升趋势.证明在一定浓度范围内,枸杞多糖对乳酸杆菌的生长与保存具有促进作用.%Whether Lycium barbarum polysaccharides has positive effect on preservation and growth of Lactobacillus delbri-ickii is studied. The traditional water extraction is employed to obtain polysaccharides. Cells grow in MRS with different concentration of Lycium barbarum polysaccharides. Within a certain concentration range,positive correlation is found between polysaccharides concentration and total viable count of Lactobacillus. The increased polysaccharides concentration in MRS ap-peares to be responsible for the stimulatory effects on the growth and preservation of Lactobacillus.