碳源对鼠李糖乳杆菌生长特性的影响
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摘要
目的研究不同鼠李糖乳杆菌菌株对不同碳源的利用及生长特性。方法在600nm波长处测定12株鼠李糖乳杆菌在不同碳源条件下的吸光度,幵采用差异分析法和分类主成分分析法对其迚行分析。结果利用特定时间点的差异分析,在葡萄糖作为主要碳源时,各菌株之间的生长情况均没有显著差异(P>0.05)。12株菌在乳糖作为主要碳源时可以分为4个生长型,在蔗糖作为主要碳源时可以分为5个生长型。主成分分类法在葡萄糖作为主要碳源时,能将12株菌分为7个生长型,在乳糖作为主要碳源时可分为8个生长型,在蔗糖作为主要碳源时可分为10个类型。结论不同鼠李糖乳杆菌菌株对不同碳源的利用存在差异,表明菌株在碳源利用上具有菌株特异性,同时不同菌株利用碳源的特异性会受到碳源种类的影响。
Objective To study the utilization of different carbon sources and growth characteristics of different Lactobacillus rhamnosus strains. Methods The absorbance of 12 strains under different carbon sources was measured at a wavelength of 600 nm, and analyzed by difference analysis and principal component analysis(PCA)classification. Results Using the difference analysis at specific time, there was no significant difference in growth between the strains with the main carbon source of glucose(P>0.05). Totally 12 strains could be divided into 4 growth types with the main carbon source of lactose, 5 growth types with the main carbon source of sucrose. Using the PCA classification, 12 strains could be divided into 7 growth types with the main carbon source of glucose, 8 growth types with the main carbon source of lactose and 10 growth types with the main carbon source of sucrose.Conclusion Different L. rhamnosus strains utilize different carbon sources differently, indicating that the strains have strain specificity in carbon sources utilization, and the specificity of different strains using carbon sources can be affected by the types of carbon sources.
Objective To study the utilization of different carbon sources and growth characteristics of different Lactobacillus rhamnosus strains. Methods The absorbance of 12 strains under different carbon sources was measured at a wavelength of 600 nm, and analyzed by difference analysis and principal component analysis(PCA)classification. Results Using the difference analysis at specific time, there was no significant difference in growth between the strains with the main carbon source of glucose(P>0.05). Totally 12 strains could be divided into 4 growth types with the main carbon source of lactose, 5 growth types with the main carbon source of sucrose. Using the PCA classification, 12 strains could be divided into 7 growth types with the main carbon source of glucose, 8 growth types with the main carbon source of lactose and 10 growth types with the main carbon source of sucrose.Conclusion Different L. rhamnosus strains utilize different carbon sources differently, indicating that the strains have strain specificity in carbon sources utilization, and the specificity of different strains using carbon sources can be affected by the types of carbon sources.
引文
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[14]陈功平,王红.改迚Pearson相兲系数的个性化推荐算法[J].山东农业大学学报(自然科学版),2016,47(6):940-944.Chen GP,Wang H.A personalized recommendation algorithm on improving pearson correlation coefficient[J].J Shandong Agric Univ(Nat Sci Ed),2016,47(6):940-944.
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[16]孙迚.乳酸菌肠道黏附及其菌体或肽聚糖免疫调节作用研究[D].无锡:江南大学,2007.Sun J.Study on intestinal adhesion of lactic acid bacteria and immunomodulation of its cells or peptidoglycan[D].Wuxi:Jiangnan University,2007.
[17]王水泉,包艳,张延超,等.具有潜在益生特性的収酵乳杆菌在豆乳中的収酵特性[J].中国乳品工业,2010,38(5):7-12.Wang SQ,Bao Y,Zhang YC,et al.Fermentation properties of potential probiotic Lactobacillus fermentum in soymilk[J].China Dairy Ind,2010,38(5):7-12.
[18]Toplaghaltsyan A,Bazukyan I,Trchounian A.The effects of different carbon sources on the antifungal activity by lactic acid bacteria[J].Curr Microbiol,2017,74(2):168-174.
[2]Ouwehand AC,Salminen S,Isolauri E.Probiotics:An overview of beneficial effects[J].Antonie Van Leeuwenhoek,2002,82(1-4):279-289.
[3]Verdenelli MC,Ghelfi F,Silvi S,et al.Probiotic properties of Lactobacillus rhamnosus and Lactobacillus paracasei isolated from human faeces[J].Eur J Nutr,2009,48(6):355-363.
[4]Kaila M,Isolauri E,Soppi E,et al.Enhancement of the circulating antibody secreting cell response in human diarrhea by a human Lactobacillus strain[J].Pediatr Res,1992,32(2):141-144.
[5]Guandalini S,Pensabene L,Zikri MA,et al.Lactobacillus GGadministered in oral rehydration solution to children with acute diarrhea:Amulticenter European trial[J].J Pediatr Gastroenterol Nutr,2000,30(1):54-60.
[6]陈大卫.辅助降血脂益生乳酸菌的筛选及其对高血脂大鼠肠道菌群的影响[D].扬州:扬州大学,2015.Chen DW.Screening of auxiliary hypolipidemic properties of probiotic and its impact on the intestinal microbiota of hyperlipidemia rat model[D].Yangzhou:Yangzhou University,2015.
[7]Segers ME,Lebeer S.Towards a better understanding of Lactobacillus rhamnosus GG-host interactions[J].Microb Cell Factor,2014,13(1):S7.
[8]Gupta P,Andrew H,Kirschner BS,et al.Is Lactobacillus GG helpful in children with Crohn's disease?Resuslts of a preliminary,open-label study[J].J Pediatr Gastroenterol Nutr,2000,31(4):453-457.
[9]Shah NP.Functional cultures and health benefits[J].Int Dairy J,2007,17(11):1262-1277.
[10]Abdi H,Williams LJ.Principal component analysis[J].Wiley Interdiscipl Rev,2010,2(4):433-459.
[11]赵蔷.主成分分析方法综述[J].软件工程,2016,19(6):1-3.Zhao Q.A review of principal component analysis[J].Software Eng,2016,19(6):1-3.
[12]Tomita S,Saito K,Nakamura T,et al.Rapid discrimination of strain-dependent fermentation characteristics among Lactobacillus strains by NMR-based metabolomics of fermented vegetable juice[J].PLoS One,2017,12(7):1-18.
[13]赵志文.乳酸菌混合収酵对乳饮料辅助降血脂功能的影响研究[D].扬州:扬州大学,2016.Zhao ZW.Impact of mixed fermentation of lactic acid bacteria on assisting hypolipidemic function of milk beverage[D].Yangzhou:Yangzhou University,2016.
[14]陈功平,王红.改迚Pearson相兲系数的个性化推荐算法[J].山东农业大学学报(自然科学版),2016,47(6):940-944.Chen GP,Wang H.A personalized recommendation algorithm on improving pearson correlation coefficient[J].J Shandong Agric Univ(Nat Sci Ed),2016,47(6):940-944.
[15]Jos A,Moreno I,González AG,et al.Differentiation of sparkling wines(cava and champagne)according to their mineral content[J].Talanta,2004,63(2):377-382.
[16]孙迚.乳酸菌肠道黏附及其菌体或肽聚糖免疫调节作用研究[D].无锡:江南大学,2007.Sun J.Study on intestinal adhesion of lactic acid bacteria and immunomodulation of its cells or peptidoglycan[D].Wuxi:Jiangnan University,2007.
[17]王水泉,包艳,张延超,等.具有潜在益生特性的収酵乳杆菌在豆乳中的収酵特性[J].中国乳品工业,2010,38(5):7-12.Wang SQ,Bao Y,Zhang YC,et al.Fermentation properties of potential probiotic Lactobacillus fermentum in soymilk[J].China Dairy Ind,2010,38(5):7-12.
[18]Toplaghaltsyan A,Bazukyan I,Trchounian A.The effects of different carbon sources on the antifungal activity by lactic acid bacteria[J].Curr Microbiol,2017,74(2):168-174.