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Position: Home > Articles > Effects of daidzein and skimmed milk on the tolerance of Sporolactobacillus S1 to low pH and bile salt Journal of Nanjing Agricultural University 2005,28 (1) 128-130

大豆黄酮、脱脂乳对猪源芽孢乳杆菌S1耐受酸和胆盐的影响

作  者:
苏勇;毛胜勇;姚文;朱伟云
单  位:
南京农业大学动物科技学院
关键词:
大豆黄酮;脱脂乳;芽孢乳杆菌;低pH值;胆盐;存活
摘  要:
通过体外实验研究了大豆黄酮和脱脂乳对芽孢乳杆菌S1在不同pH值和不同浓度胆盐下存活能力的影响。结果表明, 与对照组相比, 添加 10mg·mL-1的脱脂乳显著提高了S1在pH分别为 2 6、3 7条件下的存活数量, 并且也能显著提高S1在 1、2和 3mg·mL-1胆盐浓度条件下的存活数量, 说明脱脂乳对S1有显著的保护作用。添加 50mg·L-1的大豆黄酮也显著提高S1耐胆盐的能力, 但对S1耐受酸能力有负效应。
译  名:
Effects of daidzein and skimmed milk on the tolerance of Sporolactobacillus S1 to low pH and bile salt
作  者:
SU Yong,MAO Sheng-yong,YAO Wen,ZHU Wei-yun * (College of Animal Science and Technology,Nanjing Agricultural University,Nanjing 210095,China)
关键词:
daidzein;skimmed milk;Sporolactobacillus;low pH value;bile salt;survival
摘  要:
In vitro experiments were conducted to investigate the effects of daidzein and skimmed milk on the survival of Sporolactobacillus S1 under different pH and bile salt conditions.The results showed that under either low pH or bile salt conditions survival counts of S1 were significantly higher with the addition of 10 mg·mL -1 skimmed milk than the control.With 50 mg· L -1 daidzein,the S1 survival counts increased significantly under bile salt conditions,but decreased under low pH conditions,as compared with the control.

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