The Effect On The Proliferation Of Probiotic Bacteria From Commonly Used Spices And Antiseptic

Probiotics are intestinal physiological bacteria which have a symbiotic relationship with the host and have a beneficial effect on their health. Probiotics are mainly used for fermented dairy products containing bifidobacteria, lactic acid bacteria or some streptococcus in food, and gradually used for developing a variety of functional foods. Only a certain number of probiotics in the gut can maintain intestinal health. Moreover, the higher the ratio is, the younger the gut is and the healthier the people are. There are enough bifidobacteria and lactobacillus in the gut, and the number of them will be reduced not only with the increase of age and healthy condition, but also as to the food composition. So it is very important to study and discuss some food or materials which will inhibit proliferation of probiotics for guaranteeing the amount of intestinal probiotics. In this paper, the author studied the proliferation effects which were selected the commonly used preservatives and spices in daily life for bifidobacterium adolescentis and lactobacillus bulgaricus. At the same time, the author selected several typical preservatives and spices to simulate gastrointestinal environment. The main contents and results are as follows:The lactobacillus bulgaricus separated from yogurt was used for multiplication culture: adding different amount of preservatives and spices to the MRS medium. After autoclaving,3%bacteria liquid of lactobacillus bulgaricus should be added to medium. The pH and OD value should be measured every12h, and the viable count after48h. The results showed that3%Chinese prickly ash could speed up the stable period of lactobacillus bulgaria, but had no effect on its multiplication;6%and9%Chinese prickly ash could inhibit the multiplication of lactobacillus bulgaria. The raw garlic of any concentration would completely inhibit the growth and multiplication of lactobacillus bulgaria. Potassium sorbate and glycerol monocaprylate cooked garlic and piper would inhibit the multiplication of lactobacillus bulgaria in a certain range of concentration. Sodium benzoate, calcium propionate, sodium diacetate, dehydrogenation sodium acetate, chili, ginger, star anise had no effect on proliferation of lactobacillus bulgaria, even the highest concentration under the0.05level had no significant difference with the blank.The bifidobacterium adolescentis seperated from Live Bifidobacterium Preparation was used for multiplication culture: BL agar medium and PYG additive medium were used to isolating and multiplicating bifidobacterium adolescentis. After measuring its several indexes, it showed that sodium benzoate, potassium sorbate, sodium diacetate, sodium dehydroacetate and ginger would inhibit the growth of bifidobacterium adolescentis. Similar with lactobacillus bulgaria, raw garlic could completely inhibit the growth of bifidobacterium adolescentis. Glycerol monocaprylate had a bigger impact than the previous materials, but it couldn’t hold a candle to raw garlic. Especially when the concentration was large, the number of living bacterium would be reduced to less than1%. Calcium propionate, Chinese prickly ash, pepper, cooked garlic, star anise, chili had no effect on the proliferation of bifidobacterium adolescentis under the0.05level.The resistance to acid and bile and the growth condition in the gastrointestinal fluid were measured after adding several typical preservatives and spices in the basic medium. Configurating medium respectively contained raw garlic, glycerol monocaprylate, sodium benzoate or Chinese prickly ash. On the basis of PBS buffer solution, the pH value should be adjusted to1.5,2.5,3.5with hydrochloric acid.5%bacteria liquid should be added, and then the viable count measured regularly. Compared with the blank, the survival rate of lactobacillus bulgaria was dropped more after adding four kinds of additives. Especially the raw garlic, the survival rate was only0.05%at pH3.5. With the decrease of pH value, survival rate was also reduced. The survival rate of glycerol monocaprylate was0.03%at pH1.5, and Chinese prickly ash and sodium benzoate had relatively low effect. The tendency to bifidobacterium adolescentis was same to lactobacillus bulgaricus when adding four kinds of additives. But the viable organism couldn’t be detected in the raw garlic and glycerol monocaprylate at pH2.5. The other two survival rates were only0.01-0.02%.The medium was also based on PBS buffer liquid, then adjusting pH value to6-7. The basic medium with ox-gall acid sodium of0.1%,0.3%,0.5%, was added5%bacteria liquid. Viable count should be measured from Oh to10h. The influence on lactobacillus bulgaria was lower than bifidobacterium adolescentis. The influence on two kinds of probiotics from Chinese prickly ash and sodium benzoate were lower than that of raw garlic and glycerol momocaprylate. Especially raw garlic, would seriously affect the survival of the two kinds of probiotics.Simulating the gastrointestinal fluid was added a certain amount of pepsin and trypsin.5%bacteria liquid should be added to the basic medium and viable count measured regularly. The two kinds of probiotics had a greater survival rate in intestinal juice, especially the lactobacillus bulgaria. Even if raw garlic is added in the simulated intestinal juice, the survival rate could still reach to0.13%, while it was only0.03%in the gastric juice. Therefore, intestinal juice was more suitable for the growth of these two kinds of probiotics than gastric juice.