FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (23): 188-193.doi: 10.7506/spkx1002-6630-201023043

• Bioengineering • Previous Articles     Next Articles

Effect of Casein Hydrolysate on Promoting the Growth of Lactobacillus helvecticus

HU Zhi-he1，OU Cui-yan1，ZHU Li-min2，FENG Yong-qiang2，ZHANG Jian-jun2   

  1. 1. Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce,
    Tianjin 300134, China ；2. Tianjin Haihe Dairy Co. Ltd., Tianjin 300402, China
  • Received:2010-09-14 Online:2010-12-15 Published:2010-12-29
  • Contact: HU Zhi-he E-mail:hzhihe@tjcu.edu.cn

RichHTML

0

PDF (PC)

412

Abstract:

Effect of casein hydrolysate on promoting the growth of Lactobacillus helvectucus was studied and the hydrolysis condition was optimized based on the growth promoting effect. The results showed that optimal hydrolysis conditions of casein by trypsin included temperature at 37 ℃, pH value 8.0, substrate concentration 5%, ratio of enzyme to substrate 1:600, and hydrolysis time 180 min. Casein hydrolysate prepared at this optimal condition was added into L. helvectucus culture solution, and the addition of 1 g/100mL casein hydrolysate exhibited the highest promoting effect on the growth of L. helveticus, while addition more than 4 g/100mL had the inhibiting effect.

Key words: rrypsin, casein hydrolyzate, Lactobacillus helvecticus, growth promoting

CLC Number: