Optimization of Culture Conditions for Bifidobacterial Enrichment with Whole Powder of Jerusalem artichoke Tubers as Carbon Source by Response Surface Analysis

doi:10.7506/spkx1002-6630-201323053

Abstract

Abstract:

The best carbon source for bifidobacterial growth was selected from inulin, glucose and whole powder of
Jerusalem artichoke Tubers, and the bifidobacterial enrichment culture conditions based on the selected carbon source
were optimized by experimental design using Design-Expert 8.0 and response surface analysis. Both inulin and glucose
were good bifidobacterial growth promoters when used as sole carbon sources；however, whole powder of Jerusalem
artichoke Tubers was more effective in promoting bifidobacterial growth, providing a 5.3-fold and 16.8-fold increase in
bifidobacterial populations after enrichment culture compared to inulin and glucose, respectively. When whole powder of
Jerusalem artichoke Tubers was used as the carbon source, the optimal culture conditions were 36 ℃, 21 g/L of carbon
source concentration and 10% of inoculum concentration.

Key words: whole powder of Jerusalem artichoke Tubers, Bifidobacterium, optimization, response surface analysis

CLC Number:

TQ920.1

YU Ji-yang1,2，LI Xin-hua1,*，WANG Di3，ZHANG Ming2,4，QIN Ning1，ZHENG Feng-e2，WANG Lin1. Optimization of Culture Conditions for Bifidobacterial Enrichment with Whole Powder of Jerusalem artichoke Tubers as Carbon Source by Response Surface Analysis[J]. FOOD SCIENCE, 2013, 34(23): 261-265.

References

[1]WU Qianqian, YOU H J, AHN H J, et al.Changes in growth and survival of Bifidobacterium by coculture with Propionibacterium in soy milk,cow’s milk,and modified MRS medium[J].International Journal of Food Microbiology, 2012, 157(1):65-72

[2]李俊洁, 陈庆森.双歧杆菌调理和改善肠道相关疾病作用的研究进展[J].食品科学, 2011, 32(23):326-332

[3]冯大伟, 衣悦涛; 刘广洋等.一种菊芋全粉的制备方法 [P]. 中国专利: CN103005326A.2013-04-03

[4]田向东, 田伟民, 陈志刚.菊芋全粉的生产方法[P]. 中国专利: CN101940306A. 2011-01-12

[5]苗晓洁, 董文宾, 代春吉等.菊糖的性质功能及其在食品工业中的应用[J].食品科技, 2006, (4):9-11

[6]OLIVEIRA R, PEREGO P, OLIVEIRA M, et al.Growth,organic acids profile and sugar metabolism of Bifidobacterium lactis in co- culture with Streptococcus thermophilus: the inulin effect[J].Food Research International, 2012, 48(1):21-27

[7]韩雪, 张兰威.双歧杆菌增殖因子的筛选及培养基的优化[J].食品与生物技术学报, 2005, 24(4):69-72

[8]PRASANNA P, GRANDISON A, CHARALAMPOPOULOS D.Effect of dairy-based protein sources and temperature on growth,acidification and exopolysaccharide production of Bifidobacterium strains in skim milk[J].Food Research International, 2011, 47(1):6-12

[9]KimY, FaqihMN, WangS.Factors affecting gel formation of inulin[J]., 2001, 46(2):135-145

[10]RAHMAN M, KIM W, ITO T, et al.Growth promotion and cell binding ability of bovine lactoferrin to Bifidobacterium longum[J].Anaerobe, 2009, 15(4):133-137

[11]张建平, 张泽生, 王金菊.菊糖及其酶解产物对长双歧杆菌的促生长作用[J].天津科技大学学报, 2011, 26(4):17-20

[12]许威, 罗登林, 陈瑞红.菊粉酸降解动力学研究[[J].食品科学, 2012, 33(15):95-98

[13]郑晓丽, 芦春明, 韩璐.膜分级菊粉及其部分理化性质[J].大连工业大学学报,, 2011, 30(5):337-340

[14]程丹丹, 葛菁萍, 宋刚等.应用响应面法优化乳酸乳球菌DU101发酵培养基[J].东北农业大学学报, 2010, 41(2):116-122

[15]NINESS K.Breakfast foods and the health benefits of inulin and oligofructose[J].Cereal foods world, 1999, 44(2):79-81

[16]孙鹏, 赵旭博, 孙先峰.响应面法优化长双歧杆菌增殖培养基[J].食品科学, 2013, 34(5):207-212

[17]CATIA M, CIDALIA P, ADRIAN H, et al.Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria e with an emphasis on table olives[J].Trends in Food Science & Technology, 2012, 26(1):31-42

[18]朱俊晨, 李世敏, 魏小青.双歧杆菌对人体的生理作用及研究进展[J].中国微生态学杂志, 2000, 12(l):53-5

[19]陈晓明, 朱太海.菊糖的功能及其在食品工业中的应用[J].食品科技, 2000, (5):34-35