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  • 标题:Increasing lactose concentration is a strategy to improve the proliferation of Lactobacillus helveticus in milk
  • 本地全文:下载
  • 作者:Jingyi Zang ; Tao Wang ; Dziugan Piotr
  • 期刊名称:Food Science & Nutrition
  • 电子版ISSN:2048-7177
  • 出版年度:2021
  • 卷号:9
  • 期号:2
  • 页码:1050-1060
  • DOI:10.1002/fsn3.2076
  • 出版社:John Wiley & Sons, Ltd.
  • 摘要:The aim of the research was to explore the effect of carbon sources on the proliferation of Lactobacillus helveticus . In this study, lactose was added to skim milk medium and the effects of carbon sources on the growth and proliferation of Lactobacillus helveticus in low‐ and high‐sugar media were compared from the aspects of metabolism‐related enzyme activity, proteomics, and transcriptomics. The results showed that under high‐sugar conditions, the rate of substance transport to cells and the Embden–Meyerhof–Parnas (EMP) pathway were significantly accelerated. The synthesis and metabolism of cells were significantly enhanced, which was beneficial to the rapid proliferation of cells. By increasing the lactose concentration in the medium and optimizing the culture method, the cell density of Lactobacillus helveticus reached 3.98 × 10 9  CFU/ml; a good proliferation effect was obtained.
  • 关键词:growth and metabolism;high‐cell‐density culture;Lactobacillus helveticus;lactose;proliferation
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