为探究脱脂牛乳体系(skim milk system,SMS)中美拉德反应产物(Maillard reaction products,MRPs)对乳酸菌体外增殖的影响。以脱脂牛乳为原料,通过单因素和响应面试验优化SMS-MRPs的制备工艺条件,研究不同浓度的SMS-MRPs对副干酪乳杆菌L9、鼠李糖乳杆菌G5、罗伊氏乳杆菌G8和嗜热链球菌Q2这4株乳酸菌生长曲线、活菌数、菌体干重和产酸能力的影响。结果表明,当葡萄糖质量浓度60.0 g/L、反应时间120 min、反应温度95 ℃时,SMS-MRPs积累最多。SMS-MRPs质量浓度为15.0 g/L时,4株菌的OD650峰值较对照组均显著提高(P＜0.05),副干酪乳杆菌L9的活菌数为1.076×109 CFU/mL;鼠李糖乳杆菌G5的活菌数为1.240×109 CFU/mL;罗伊氏乳杆菌G8的活菌数为1.313×109 CFU/mL;嗜热链球菌Q2的活菌数为1.386×109 CFU/mL。此外,SMS-MRPs处理组的菌体干重显著大于对照组(P＜0.05),SMS-MRPs可极显著提升嗜热链球菌Q2的产酸能力(P＜0.01)。SMS-MRPs有良好的增菌效果,该研究为进一步揭示SMS-MRPs对肠道微生物的影响提供了理论依据。
To study the effect of Maillard reaction products (MRPs) from skim milk system (SMS) on the proliferation of lactic acid bacteria(LAB) in vitro, skim milk was used as raw material, single factor test and response surface test were used to optimize the preparation conditions of SMS-MRPs. The effect of SMS-MRPs concentration on the growth, viable count, dry weight and acid production capacity of LABs, namely Lactobacillus paracasei L9, Lactobacillus rhamnosus G5, Lactobacillus royi G8 and Streptococcus thermophilus Q2, were further explored. The SMS-MRPs yield reached the maximum at glucose concentration of 60 g/L, reacting for 120 min under 95 ℃. After adding 15.0 g/L of SMS-MRPs to the medium, the peak OD650 of four strains significantly increased (P<0.05), their viable counts were 1.076 × 109 CFU/mL for L. paracasei L9, 1.240×109 CFU/mL for L. rhamnosus G5, 1.313×109 CFU/mL for L. royi G8 and 1.386×109 CFU/mL for S. thermophilus Q2. Moreover, the dry weight of the bacteria treated by SMS-MRPs was significantly higher than that of the control (P<0.05), and the addition of SMS-MRPs significantly enhanced the acid production capacity of S. thermophilus Q2 (P<0.01). Thus, SMS-MRPs have a good enhancement effect on LABs. The study provides a theoretical basis for further revealing the effect of SMS-MRPs on intestinal microbes.
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