In order to develop the fine probiotic bacteria strains, on the separation of Lactobacillus fermentation from yogurt (Lactobacillus fermentum) YB5 physiological characteristics systematically studied. Resistance to osmotic pressure test results show that YB5 Lactobacillus fermentation has certain resistance to osmotic pressure ability, the 4% NaCl in solution in normal growth, while in 6% NaCl solution is restrained growth. Some strains of lactobacilli formerly classified as Lactobacillus fermentum (such as RC-14) have since been reclassified as Lactobacillus reuteri. The properties of the ME-3 bacteria have been demonstrated and tested in numerous laboratory and clinical studies. Due to an absence of harmful side effects, ME-3 have been found suitable for use in food products.
Acidoresistant test results show that lactobacillus fermentation YB5 has strong acid resistance, can be in the pH value of 2.5 medium growth; Double plate method bacteriostatic experiment results show that lactobacillus fermentation YB5 can produce antibacterial material, this material to gram-positive have obvious inhibition.
YB5 antibacterial activity has strong thermal stability, the 40 ℃ or 60 ℃ heat treatment, the antibacterial activity enhancement: YB5 antibacterial activity acid proof, weak and neutral environment in the active reduce or lose. Amylase dynamic test results indicate that YB5 lactobacillus fermentation in the growth of amylase produced during. YB5 these characteristics of that its in food processing in has the very good potential application.
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