Food and Fermentation Industries >

2023 , Vol. 49 >Issue 13: 129 - 135

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033394

Growth-promoting effects of active ingredients from Chinese yam (Dioscorea opposite Thunb.) on Streptococcus thermophilus

  • OUYANG Jia ,
  • SONG Xiaoyan ,
  • LI Qingming ,
  • WANG Feng ,
  • LI Wenjia ,
  • YANG Hong ,
  • SU Xiaojun
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  • 1(College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China)
    2(Hunan Changsha Qianhuke Distillery Co.Ltd., Changsha 410600, China)
    3(Hunan Provincial Research Center of Engineering and Technology for Fermented Food, Changsha 410128, China)

Received date: 2022-09-03

  Revised date: 2022-09-30

  Online published: 2023-08-07

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Abstract

Streptococcus thermophilus is broadly used in food processing. It is important to explore substances that can effectively promote proliferation and maintain the activity of S. thermophilus. The effects of Chinese yam flour and its main active ingredients on the proliferation of S. thermophilus were analyzed by correlation comparison and partial correlation analysis. The results showed that yam flour from varying sources had different effects on the proliferation of S. thermophilus, and HS-4 flour had the most significant growth-promoting effect, with the viable count of S. thermophilus reaching (9.42±0.04) lg CFU/mL. Meanwhile, there was a significant positive correlation between the mass fraction of yam polysaccharides and the viable counts of S. thermophilus (P<0.05). It was further found that all crude polysaccharides from different yam flour could significantly promote the proliferation of S. thermophilus, among which HS-4 crude polysaccharides had the best growth-promotion effect. When the content of HS-4 crude polysaccharide was 0.1%-0.2%, its viable count could reach 9.00 lg CFU/mL. Also, HS-4 polysaccharide fractions (after separation and purification) also significantly promoted the growth of S. thermophilus, and the viable counts overall increased by 6.03%-11.48% compared with control group (CK). It was confirmed that the yam polysaccharide was the main growth-promoting factor that prompted yam flour can promote the proliferation of S. thermophilus effectively.

Key words： Chinese yam; active ingredients; Streptococcus thermophilus; polysaccharides; growth-promoting effects

Cite this article

OUYANG Jia , SONG Xiaoyan , LI Qingming , WANG Feng , LI Wenjia , YANG Hong , SU Xiaojun . Growth-promoting effects of active ingredients from Chinese yam (Dioscorea opposite Thunb.) on Streptococcus thermophilus[J]. Food and Fermentation Industries, 2023 , 49(13) : 129 -135 . DOI: 10.13995/j.cnki.11-1802/ts.033394

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