食品科学
食品科學
식품과학
FOOD SCIENCE
2009年
23期
326-330
,共5页
李素波%靳小攀%郑玉梅%高红伟%檀英霞%郁成雨%陈炳卿%王璇琳
李素波%靳小攀%鄭玉梅%高紅偉%檀英霞%鬱成雨%陳炳卿%王璇琳
리소파%근소반%정옥매%고홍위%단영하%욱성우%진병경%왕선림
c9%t11-共轭哑油酸%乳酸菌发酵法
c9%t11-共軛啞油痠%乳痠菌髮酵法
c9%t11-공액아유산%유산균발효법
c9%t11-conjugated linoleic acid (CLA)%fermentation of Lactobacillus
本研究利用乳酸菌发酵法,添加合适的底物,在形成酸乳的同时提高乳中c9,t11-共轭亚油酸,c9,t11-CLA的含量,筛选菌株的最佳配比条件,研究影响CLA含量的因素,发现奶中影响酶促反应和菌株生长的营养成分均可以影响乳酸菌发酵中CLA的产生.应用气相色谱检测出乳酸菌培养液中CLA的其它异构体.
本研究利用乳痠菌髮酵法,添加閤適的底物,在形成痠乳的同時提高乳中c9,t11-共軛亞油痠,c9,t11-CLA的含量,篩選菌株的最佳配比條件,研究影響CLA含量的因素,髮現奶中影響酶促反應和菌株生長的營養成分均可以影響乳痠菌髮酵中CLA的產生.應用氣相色譜檢測齣乳痠菌培養液中CLA的其它異構體.
본연구이용유산균발효법,첨가합괄적저물,재형성산유적동시제고유중c9,t11-공액아유산,c9,t11-CLA적함량,사선균주적최가배비조건,연구영향CLA함량적인소,발현내중영향매촉반응화균주생장적영양성분균가이영향유산균발효중CLA적산생.응용기상색보검측출유산균배양액중CLA적기타이구체.
The research wsa aimed to increase the yield of conjugated-linoleic acid (CLA) in yogurt. The fermentation conditions for production of CLA were optimized and the factors including substrates and the mixing proportion of the Lactobacillus straims were investigated. The results showed that the nutriton composition significantly affected the enzume-catalyzed reaction and the lactobacillus growth as well as the CLA yield. Additionally, other CLA isomers besides c9,t11-CLA were identified by improved GC in the culture medium. The method provided novel insights in developing the milk products abundant in CLA.
