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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