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投稿时间：2015-01-09
投稿时间：2015-01-09
中文摘要: 研究雪莲果低聚果糖体外对双歧杆菌和大肠杆菌生长的影响，及比较不同来源低聚果糖的作用。测定不同时 间、不同浓度及不同来源低聚果糖的双歧杆菌和大肠杆菌发酵液的 pH 和吸光度（600 nm）。结果显示雪莲果低聚果糖 浓度为 2.0 %对双歧杆菌的增殖效果最好； 雪莲果低聚果糖增殖双歧杆菌和抑制大肠杆菌的作用与 2 种低聚果糖基本 无差异，且具有降低 pH 的作用。该结果提示雪莲果低聚果糖具有调整肠道菌群的作用。
Abstract:The objectives were to study the impact of FOS from Smallan snnchifalius on the growth of Bifidobacterium and Escherichia coli， and to compare the effect with different sources of FOS. The pH and absorbance of Bifidobacterium and E. coli were measured at different time， different concentrations and sources of FOS . The best proliferation concentrations were 2.0 %. There were no significant difference with two other FOS on the proliferation of Bifidobacterium and inhibition of E. coli， and the FOS from Smallan snnchifalius had a role in lowing the pH. The results suggested that FOS from Smallan snnchifalius had to adjust the role of intestinal flora.
keywords: Smallan snnchifalius FOS Bifidobacterium E. coli
文章编号：201603021 中图分类号： 文献标志码：A
基金项目:河北省海外高层次人才“百人计划”资助项目（E201200002）
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