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投稿时间：2024-09-10
投稿时间：2024-09-10
中文摘要: 该文旨在研究不同益生元（可溶性大豆多糖、低聚果糖、β-葡聚糖、天然菊粉和大豆低聚糖）对不同乳杆菌（高加索乳杆菌、嗜酸乳杆菌）增殖能力和益生特性的影响。结果发现：低聚果糖对嗜酸乳杆菌产酸及增殖能力促进效果明显，并能增强两株乳杆菌的表面疏水性。大豆低聚糖和β-葡聚糖对两株乳杆菌的自动聚集能力均表现出较强的促进作用。β-葡聚糖和可溶性大豆多糖分别对嗜酸乳杆菌、高加索乳杆菌与沙门氏菌和大肠杆菌的共聚集表现出促进作用。
Abstract:The purpose of this study was to study the effects of different prebiotics （soluble soybean polysaccharides， fructooligosaccharides， β-glucan， natural inulin， and soybean oligosaccharides） on the proliferation and probiotic properties of Lactobacillus kefiri and L. acidophilus. The results showed that fructooligosaccharides significantly promoted the acid production and proliferation of L. acidophilus and enhanced the surface hydrophobicity of the two strains. Soybean oligosaccharides and β-glucan showed strong promoting effects on the automatic aggregation of the two strains. Soluble soybean polysaccharides and β-glucan promoted the co-aggregation of the two Lactobacillus strains with Salmonella and Escherichia coli， respectively. The findings provide a theoretical basis for the development of highly matched prebiotics-probiotics products.
文章编号：202509001 中图分类号： 文献标志码：
基金项目:河南工业大学“双一流”本科生科技创新能力提升专项项目（HN-HautFood IAEG-011）
| Author Name | Affiliation |
| WANG Jing， MENG Yue， DONG Panpan， ZHANG Zheng， CHEN Jiahui， MENG Jun* | School of Food Science and Technology， Henan University of Technology， Zhengzhou 450001，Henan，China |
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