Influence of casein hydrolysates on the growth and lactic acid production of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus

被引：42

作者：

Zhang, Qingli ^{[1
]}

Ren, Jiaoyan ^{[1
]}

Zhao, Haifeng ^{[1
]}

Zhao, Mouming ^{[1
]}

Xu, Jiaoyun ^{[1
]}

Zhao, Qiangzhong ^{[1
]}

机构：

[1] S China Univ Technol, Coll Light Ind & Food Sci, Guangzhou 510640, Guangdong, Peoples R China

来源：

INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY | 2011年 / 46卷 / 05期

关键词：

Amino acid composition; casein hydrolysates; growth-stimulating; lactic acid bacteria; ultrafiltration; WHEY-PROTEIN; EXOPOLYSACCHARIDE PRODUCTION; TEXTURAL PROPERTIES; PROBIOTIC BACTERIA; LACTOCOCCUS-LACTIS; PROMOTING ACTIVITY; STARTER CULTURES; YOGURT; SUPPLEMENTATION; FERMENTATION;

D O I：

10.1111/j.1365-2621.2011.02578.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

P>The growth performance of Lactobacillus delbrueckii subsp. bulgaricus (L. bulgaricus) and Streptococcus thermophilus (S. thermophilus) was determined in the presence of casein hydrolysates produced by the action of five proteolytic enzymes (Alcalase, Flavorzyme, Neutrase, Papain and Trypsin) with various degrees of hydrolysis (DH). In addition, these five kinds of casein hydrolysates were fractionated by ultrafiltration and the influence of the amino acid composition of the peptides on the growth and lactic acid yield of yoghurt lactic acid bacteria (LAB) was studied. The results showed that the ultrafiltered fraction (< 3000 Da) was the determinant stimulator in crude hydrolysates. Furthermore, the hydrophilic amino acid residua including His, Lys, Glu and Ser were beneficial for bacterial growth. Compared with control, the cell growth and lactic acid yield of yoghurt LAB were increased with the supplementation of the peptides fraction (< 3000 Da) produced with papain by 65.1% and 49.6%, respectively.

引用

页码：1014 / 1020

页数：7

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