在共同培养中使用Bifidobacterium animalis ssp. 乳糖与 Lactobacillus helveticus 加快其增长和发酵在牛奶中通过代谢相互作用

相关实验视频

Updated: May 5, 2026

Co-culture of Living Microbiome with Microengineered Human Intestinal Villi in a Gut-on-a-Chip Microfluidic Device
10:51

Co-culture of Living Microbiome with Microengineered Human Intestinal Villi in a Gut-on-a-Chip Microfluidic Device

Published on: August 30, 2016

22.4K

Zhi Zhong1, Fei Sun1, Sheng Xu2

  • 1Key Laboratory of Dairy Biotechnology and Engineering, Ministry of Education, Inner Mongolia Agricultural University, Hohhot 010018, China; Key Laboratory of Dairy Products Processing, Ministry of Agriculture and Rural Affairs, Inner Mongolia Agricultural University, Hohhot 010018, China; Inner Mongolia Key Laboratory of Dairy Biotechnology and Engineering, Hohhot 010018, China.

Journal of dairy science
|September 12, 2024
PubMed
概括

共同培养的乳杆菌 helveticus H9 和生物细菌动物 ssp. 乳糖 益生菌-M8可以增强细菌生长和发酵效率. 这种益生菌协同作用改善了代谢物生产和乳制品质量.

关键词:
益生菌发酵牛奶是一种益生菌发酵牛奶.共同种植是一种共同种植.乳酸细菌是一种乳酸细菌.代谢生物组的代谢生物组启动者文化是一个开始文化.

更多相关视频

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods08:38

Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods

Published on: September 10, 2016

24.4K
The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective04:40

The Cultivation, Growth, and Viability of Lactic Acid Bacteria: A Quality Control Perspective

Published on: June 16, 2022

8.0K

相关概念视频

Microbial Interactions: Mutualism01:25

Microbial Interactions: Mutualism

Mutualism is a symbiotic interaction in which all participating organisms benefit. These relationships can be obligate or facultative and are fundamental to ecosystem functions across diverse biological systems.Plant–Fungi MutualismOne well-known example is the association between plant roots and mycorrhizal fungi, such as Rhizophagus species. The fungal hyphae penetrate the root hairs and the epidermis, forming an extensive hyphal network that establishes a symbiotic association. Through...
80
Microbes in Food Production01:29

Microbes in Food Production

Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
Microbes in the Production of Fermented Foods01:27

Microbes in the Production of Fermented Foods

Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
Probiotics01:22

Probiotics

Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
296
Production of Organic Acids01:25

Production of Organic Acids

Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
105
Development of Human Microbiota01:30

Development of Human Microbiota

The human microbiota begins developing at birth and undergoes continual change as we age. Infancy marks a critical period of microbial sensitivity, offering a “window of opportunity” during which beneficial microbes help mature the immune system. By age three, children typically develop a more stable and diverse microbial community. Newborns acquire microbes from their immediate environment; vaginal delivery favors maternal vaginal microbes, while cesarean births favor microbes from...
61