作　　者： ;

机构地区： 韩山师范学院生物系

出　　处： 《食品科技》 2007年第7期42-44,共3页

摘　　要： 研究了红枣、枸杞子对植物乳杆菌生长及保存活力的影响。结果表明:用煎煮法、加水研磨法制备的红枣液、枸杞液浓度在0.1-0.8g/mL范围内对植物乳杆菌的生长及活力保存有明显的促进作用,而且,煎煮法所制得的红枣液、枸杞液对植物乳杆菌的生长及活力保存的促进作用比加水研磨法好。因此,可考虑将红枣煎煮液、枸杞子煎煮液适当添加到含有植物乳杆菌的食品中,用以促进菌体的生长及保存活力,还可考虑利用红枣、枸杞制成微生态制剂。 This paper studies on the influence of Zizyphus jujube Mill and Lycium barbarum on the growth and conservation of Lactobacillus plantarum. The results indicated that the Zizyphus jujube Mill juice and Lycium barbarum juice with water-decocted and water-grinded in the rage of 0.1-0.8g/mL can accelerate the growth and conservation of Lactobacillus plantarum, and that the Zizyphus jujube Mill juice and Lycium barbarum juice with water-decocted are more effective than that those with water-grinded. Therefore Zizyphus jujube Mill juice and Lycium barbarum juice with water-decocted can be taken to improve the growth and conservation of Lactobacillus plantarum in food or be made into microecological preparation.

关 键 词： 红枣 枸杞子 植物乳杆菌 生长 保存

领　　域： [轻工技术与工程] [轻工技术与工程]