摘要
The aim of the present study was to see the applicability of using brown edible seaweeds as a sole source of nutrition for the growth of lactic acid bacteria. Growth kinetics of lactic acid bacteria (LAB; Lactobacillus plantarum) was studied using three species of edible Irish brown seaweeds Himanthalia elongata, Laminaria digitata and Laminaria saccharina. As part of the screening process, growth of the LAB was carried out on raw and heat treated forms of seaweeds. The seaweed species in their raw state could not support the growth of L. plantarum. Heat treatment resulted in almost 4 times increase in the total sugar content in L. digitata and L. saccharina broth which allowed the growth of L. plantarum for 24 h after which the cell number started decreasing. The Laminaria spp. contains a high content of laminaran polysaccharide which can be fermented by LAB. In case of H. elongata, neither raw nor heat treated forms could be fermented; even though the total sugar content increased 4.6 times upon the application of heat. Kinetics of cell growth, lactic acid and acetic acid production was evaluated at different agitation rates in heat treated seaweeds. A maximum log CFU/ml of 10 was achieved at the end of 16–24 h of fermentation for L. saccharina and L. digitata, respectively. The cell growth increased and lactic acid accumulation decreased as the agitation speed was increased from 0 to 100 rpm. Maximum lactic acid accumulation of 2.5 g/l was achieved under static (0 rpm) conditions. The production of acetic acid was very minimal during the entire course of fermentation. Experimental data was mathematically modelled to optimize the cell growth and lactic acid production with respect to the different rotation conditions. The results of this study present an indication of the potential of fermentation of seaweeds using LAB with a possibility towards the development of a range of functional foods.
摘要译文
本研究的目的是观察用褐色食用海藻作为营养的乳酸菌生长的唯一来源的适用性。乳酸菌的生长动力学（LAB;植物乳杆菌）使用三种食用爱尔兰褐色海藻Himanthalia泡桐，掌状昆布和糖昆布进行了研究。作为筛选过程的一部分，LAB的增长进行了对原材料和热处理形式的海藻。海藻物种的原始状态，不能够支持植物乳杆菌的生长。热处理导致在总糖含量L.掌状和L. saccharina肉汤这使得L的增长几乎4倍增加杆菌24小时之后，细胞数量开始减少。在海带属。含有昆布多糖可由LAB发酵的含量高。如果H.泡桐的，既不生也不热处理形式可发酵;即使总糖含量时施加热量增加4.6倍。细胞生长动力学，乳酸和乙酸的生产在不同的搅拌速率在热处理的海藻进行评价。最大日志CFU /毫升10在发酵的L. 16-24小时年底实现saccharina和L.掌状分别。细胞生长增加，乳酸积累降低作为搅拌速度从0增加到100转。2.5克/升的最大乳酸堆积在静态下（0转速）的条件下实现的。乙酸的生产是非常小的发酵的全过程中。实验数据进行数学建模来优化细胞的生长和乳酸生产相对于不同的旋转条件。这项研究的结果，提出使用LAB与朝向的范围内的功能性食品的发展可能性海藻发酵的电位的指示。
Shilpi Gupta[a]; Nissreen Abu-Ghannam[a]; Amalia G.M. Scannell[b]. Growth and kinetics of Lactobacillus plantarum in the fermentation of edible Irish brown seaweeds[J]. Food and Bioproducts Processing, 2011,89(4): 346–355