2007Xibei nongye xuebaoRequires access

Study on Growth-promoting Substances for Lactobacilius acidophilus and Optimum Culture Medium

Fan Ming-tao

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Abstract

Effects of different nutriments on the growth of Lactobacillus acidophilus were examined.The results showed that inulin,whey powder,casein peptone,carrot juice medium can promote the growth of Lactobacillus acidophilus to some extent,of which whey powder has the best promotion effect.The optimum growth promoting factors were as follows: 0.5% of inulin,0.5% of whey powder,0.5% of casein peptone,5% of carrot juice.Growth curve with optimized stimulated culture were determined.According to the growth curve,the terminal time was at 10 hour,and the viable counts of bacteria got to 2.59×1010cfu/mL.

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What this paper is about

Effects of different nutriments on the growth of Lactobacillus acidophilus were examined.The results showed that inulin,whey powder,casein peptone,carrot juice medium can promote the growth of Lactobacillus acidophilus to some extent,of which whey powder has the best promotion effect.The optimum growth promoting factors were as follows: 0.5% of inulin,0.5% of whey powder,0.5% of casein peptone,5% of carrot juice.Growth curve with optimized stimulated culture were determined.According to the growth curve,the terminal time was at 10 hour,and the viable counts of bacteria got to 2.59×1010cfu/mL.

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Available abstract

Effects of different nutriments on the growth of Lactobacillus acidophilus were examined.The results showed that inulin,whey powder,casein peptone,carrot juice medium can promote the growth of Lactobacillus acidophilus to some extent,of which whey powder has the best promotion effect.The optimum growth promoting factors were as follows: 0.5% of inulin,0.5% of whey powder,0.5% of casein peptone,5% of carrot juice.Growth curve with optimized stimulated culture were determined.According to the growth curve,the terminal time was at 10 hour,and the viable counts of bacteria got to 2.59×1010cfu/mL.

Key concepts: Lactobacillus acidophilus, Food science, Casein, Inulin, Chemistry, Whey protein, Lactobacillus, Bacterial growth

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