乳酸菌发酵产维生素B1和B6的研究
Study on the Production of Vitamin B1 and B6 by Lactic Acid Bacteria
常若毅 1吕嘉枥 1余芳1
作者信息
- 1. 陕西科技大学 食品与生物工程学院,西安710021
- 折叠
摘要
研究以10株乳酸菌(LB,LA,LP,BL,LCR,LCP,SF,ST,LC,LR)为发酵剂,分别在鲜牛乳、蔬菜汁和MRS肉汤培养基中进行发酵,并利用高效液相色谱法分别研究了其发酵48 h后的维生素B1和维生素B6的含量.结果表明:10株乳酸菌在MRS肉汤培养基中的维生素B1的含量为1.02～2.37 mg/L,维生素B6的含量为0.35～5.32 mg/L;在发酵乳中的维生素B1的含量为0.32～1.38 mg/L,维生素B6的含量为0.56～2.85 mg/L;在5种发酵蔬菜汁中维生素B1的含量为8.43～12.45 mg/L,维生素B6的含量为13.43～23.62 mg/L.
Abstract
In this study,ten strains of lactic acid bacteria (LB,LA,LP,BL,LCR,LCP,SF,ST,LC,LR) are used as starter cultures,which are fermented in fresh milk,vegetable juice and MRS broth medium respectively,and the content of vitamin B1 and vitamin B6 after fermentation for 48 h is studied by HPLC.The result shows that the content of vitamin B1 and B6 of ten strains of lactic acid bacteria in MRS broth is 1.02～2.37 mg/L and 0.35～5.32 mg/L,the content of vitamin B1 and B6 is 0.32～1.38 mg/L and 0.56～2.85 mg/L in fermented milk,and in 5 kinds of fermented vegetable juice,the content of vitamin B1 and B6 is 8.43～12.45 mg/L and 13.43～23.62 mg/L.
关键词
乳酸菌/发酵/维生素B1/维生素B6/高效液相包谱Key words
lactic acid bacteria/fermentation/vitamin B1/vitamin B6/high performance liquid chromatography引用本文复制引用
出版年
2018
NETL
NSTL
维普
万方数据