Affiliation:
1. School of Food and Biological Engineering , Shaanxi University of Science and Technology , Xi’ an , 710021 , China ;
2. Department of Research and Development , Xi’an Xiyangyang Biological Technology Co., Ltd. , Xi’an , China
3. Xi’an Oriental Dairy Co., Ltd. , Xi’an , Shaanxi 710027 , China
Abstract
Abstract
Saccharomyces boulardii (S. boulardii) has been used as a probiotic for the prevention or treatment of various human gastrointestinal diseases for many years. Thus, S. boulardii has a wide range of application prospects in medicine and food industry. The experiments were investigated with effecting of carbon sources (galactose, sucrose, fructose, maltose, lactose, glucose, and soluble starch), nitrogen sources (tryptone, casein, yeast extract, peptone, soy peptone, beef extract and malted milk; ammonium sulfate, urea, diammonium hydrogen citrate, triammonium citrate, ammonium nitrate, ammonium chloride and potassium nitrate), prebiotics (xylo-oligosaccharide, isomaltooligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, stachyose, raffinose and inulin) on the number of viable cells and dry cell weight of S. boulardii. The optimum concentration of 5 % glucose or sucrose, 2 % peptone or yeast extract, 0.4 % urea, 0.2 % fructo-oligosaccharide and 0.6 % galacto-oligosaccharide for S. boulardii grew better in medium.
Subject
Industrial and Manufacturing Engineering,Food Science
Cited by
2 articles.
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