The Study Of Factors Impact On Probiotic Activity

The number of lactic acid bacteria is an important quality indicator of probiotic products, and the researchers has focused on increasing the number of lactic acid bacteria by growth substances in order to achieve health benefits at home and abroad. This paper cultivates the lactic acid bacteria including Lactobacillus bulgaricus、Lactobacillus acidophilus、Lactobacillus rhamnosus、 Lactobacillus casei using the common 23 kinds of vegetables, the effective vegetables were screened which is benefit to the growth of lactic acid bacteria by detecting the viable cell count,pH and observation of cell morphology, then, This subject chooses the preferred vegetable extracts which improve activity of lactic acid bacteria perform coarse separation, The ingredients that perform positive effect on the activity of the bacteria were identified the dynamic model of lactic acid bacteria was established through culturing,testing and verifying using automatic 5L fermenter, the results are as following:First of all, The best improvement vegetables performed on the activity and the typical morphology of LB bacteria using 23 kinds of vegetables with 48 hours are from Herba Commelinae.、Dioscorea opposita、Cucumis sativus Linn、 Lactuca sativa、Daucus carota、Apium graveolens、Triaenophorarupestris Solereder and Benincasa hispida Cog; the viable counts of LB bacteria can attend to more than 108cfu/mL(LB in antitheses sample is 1.5×108cfu/mL). The concentration of the LB bacteria in the Cucumis sativus Linn、Dioscorea opposite and Herba Commelinae mediums reached to 1.8×109cfu/mL、1.3×109cfu/mL and 1.2×109cfu/mL, respectively; The best improvement vegetables performed on the activity of LA bacteria using 23 kinds of vegetables with 48 hours are from Brassica oleracea L. var. capitata Linn.、Herba Commelinae.、Daucus carota、 Capsicum annuum Linn.、Apium graveolens and Cucumis sativus Linn; the viable counts of LA bacteria can attend to more than 108-109cfu/mL(LA in antitheses sample is 7.3×108cfu/mL). The best improvement vegetables performed on the activity of LGG bacteria using 23 kinds of vegetables with 48 hours are from Brassica oleracea Linnaeus var. capitata Linnaeus, Daucus carota、Herba Commelinae.、Apium graveolens and Cucumis sativus Linn;the viable counts of LGG bacteria can attend to more than 108-109cfu/mL(LGG in antitheses sample is 6.6×108cfu/mL). The best improvement vegetables performed on the activity of LC bacteria using 23 kinds of vegetables with 48 hours are from Sabal, Herba Commelinae.、Daucus carota、Apium graveolens、 Capsicum annuum Linn. and Cucumis sativus Linn; the viable counts of LC bacteria can attend to more than 109cfu/mL(LC in antitheses sample is 6.8×108cfu/mL). The concentration of the LC bacteria in the Cucumis sativus Linn、Capsicum annuum Linn and Sabal reached to 2.2×1011cfu/mL 3.9×109cfu/mL and 9.6×108cfu/mL, respectively.Second, amplification test for lactic acid bacteria growth curves were measured by expending experiments and determine the stability of the strains. the period of LB bacteria by growth curve in the period of stagnation phase, the logarithmic phase, stationary phase, decline phas were 0～2h,2～16h,16～72h, 72～120h; the viable counts of LB bacteria were maintained at 108cfu/mL; the period of LA bacteria by growth curve in the period of stagnation phase, the logarithmic phase, stationary phase, decline phas were 0～4h,4～16h,16～96h, 96～120h; the viable counts of LA bacteria were maintained at 108cfu/mL; the period of LGG bacteria by growth curve in the period of stagnation phase, the logarithmic phase, stationary phase, decline phas were 0～2h,2～16h,16～72h, 72～120h;the viable counts of LGG bacteria can attend to more than 108-109cfu/mL;the period of LC bacteria by growth curve in the period of stagnation phase, the logarithmic phase, stationary phase, decline phas were 0～ 8h,8～36h,36～60h,60～120h;the viable counts of LGG bacteria can attend to more than 109cfu/mL;The concentration of the bacteria in the Cucumis sativus Linn reached to 1012cfu/mL, The concentration of the bacteria in the Capsicum annuum Linn and Saba reached to 1010cfu/mLThird, the subject started from choosing vegetable extracts which performs a better role in promoting the improvement in activity of lactic acid bacteria, the effective vegetables include Cucumis sativus Linn、Daucus carota、Herba Commelinae.、Apium graveolens and Capsicum annuum Linn were divide into the soluble and the insoluble component and then which were combined into medium to culture lactic acid bacteria. It is turned out that the water-soluble components is better for lactic acid bacteria growth than non-soluble components in Cucumis sativus Linn and Apium graveolens, the non-water-soluble components prefer lactic acid bacteria growth to water-soluble components in Daucus carota、Herba Commelinae. and Capsicum annuum Linn.Finally, the dynamic model of lactic acid bacteria was established,including lactate production and glucose consumption kinetics model dynamics model as follows:...