鸡肉蛋白酶解物对乳酸菌增殖作用研究
Proliferative effects of chicken protein hydrolysates by protease on lactic acid bacteria
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摘要: 利用中性蛋白酶和碱性蛋白酶水解鸡肉蛋白,研究水解物对乳酸菌增殖作用的影响。将不同酶解时间(2、4、6h)的酶解物以1%、2%、3%的添加量添加到四种乳酸菌(嗜热链球菌、保加利亚乳杆菌、嗜酸乳杆菌、干酪乳杆菌)的MRS液体培养基中,37℃恒温培养72h后,通过测定OD622值比较得出对乳酸菌的增殖效果。结果表明,两种蛋白酶解物对四种乳酸菌的增殖作用均有影响,相同酶解时间下,中性蛋白酶和碱性蛋白酶的添加量为3%时,对乳酸菌增殖作用最强;在相同酶添加量下,酶解6h,对乳酸菌增殖作用最强。Abstract: Neutral and alkali protease were used for hydrolyzing chicken protein to test their proliferative effects on Lactic acid bacteria ( LAB) . Hydrolysates from neutral and alkali protease hydrolyzation with different hydrolytic time (2, 4 and 6h) by 1%、2%、3% dosage were added to MRS broth medium with four kinds of LAB (S. thermophilus, L. bulgaricus, L. acidophilus, L. Casei) . The different proliferative effects of hydrolysates on LAB were determined by measuring absorbancy OD622 after culturing for 72 hours at 37℃. The results showed that neutral and alkali protein hydrolysates had great proliferative effects on LAB. Under the same hydrolysis time, the Neutral and alkali hydrolysates had maximum proliferative effects with the inoculation amount of 3%.Under the same inoculation amount, the hydrolysates had maximum proliferative effects with hydrolyzation for6 h by protease.
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