Effects of Six Commonly Used Oligosaccharides on the Growth of Streptococcus thermophilus in vitro

doi:10.3969/j.issn.1673-1689.2016.03.014

Home > Archive>Volume 35, Issue 3, 2016 >310-317. DOI:10.3969/j.issn.1673-1689.2016.03.014

Effects of Six Commonly Used Oligosaccharides on the Growth of Streptococcus thermophilus in vitro
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                        10.3969/j.issn.1673-1689.2016.03.014
                    
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The effect of six oligosaccharides on the growth of Streptococcus thermophilus and its capability of lactic acid production was investigated by two methods to provide a theoretical basis for the realization of the compatibility use of oligosaccharides and Streptococcus thermophilus for industry production and probiotic products development. One way is to partly or completely replace the lactose composition of M17 culture medium by six commonly used oligosaccharides. Another way is to add six oligosaccharides with various concentrations into M17 culture medium. Six oligosaccharides have been proved to cause a reduction in the growth of Streptococcus thermophilus or even cause growth stop if oligosaccharides completely replaced lactose，while the addition of oligosaccharides was conducive to the growth of Streptococcus thermophilus with the presence of lactose.

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XIA Xiaofeng, WANG Hufei, WU Xiaoyu. Effects of Six Commonly Used Oligosaccharides on the Growth of Streptococcus thermophilus in vitro[J]. Journal of Food Science and Biotechnology,2016,35(3):310-317.

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