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首页> 外文期刊>Notulae Botanicae Horti Agrobotanici Cluj-Napoca >Monitoring Lactic Acid Fermentation in Media Containing Dandelion (Taraxacum officinale) by FTIR Spectroscopy
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Monitoring Lactic Acid Fermentation in Media Containing Dandelion (Taraxacum officinale) by FTIR Spectroscopy

机译：FTIR光谱法监测蒲公英（蒲公英）培养基中的乳酸发酵

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摘要

Fourier-transform infrared (FTIR) spectroscopy is considered to be a comprehensive and sensitive method for detection of molecular changes in cells and media. In the present study, FTIR spectroscopy was employed as an easy, rapid and reliable technique to evaluate the lactic fermentation of Lactobacillus casei on a model de Man, Rogosa and Sharpe (MRS) medium with or without the addition of dandelion extract (DE). Dandelion, due to its high content in fructans, can be used as an additional carbon source in lactic fermentation. Lactic fermentation in a dandelion extract, using the FTIR fingerprint as a qualitative and semi-quantitative assay for lactic acid production was monitored. Specific bands of carbohydrates in the fingerprint region (1200-900 cm-1) and their shifts indicated the hydrolysis and metabolism during fermentation. The band at 1336 cm-1 may be considered a sensitive marker for the identification of L. casei during fermentation, while the dandelion extract showed a unique characteristic peak at 1436 cm-1. The results proved that the species were detectable and that significant spectral differences existed between fermented samples in media with or without dandelion addition. Representative peaks of bacteria and dandelion appeared in the spectra of a mixture of bacteria and dandelion. The peaks were evident in the samples taken using the model MRS media from the beginning of fermentation as opposed to at the end of fermentation.
机译：傅里叶变换红外（FTIR）光谱被认为是检测细胞和培养基中分子变化的一种全面而灵敏的方法。在本研究中，FTIR光谱技术被用作一种简便，快速和可靠的技术，以评估在型号Man，Rogosa和Sharpe（MRS）培养基上添加或不添加蒲公英提取物（DE）的干酪乳杆菌的乳酸发酵。蒲公英由于在果聚糖中含量高，因此可以用作乳酸发酵中的其他碳源。使用FTIR指纹作为乳酸生产的定性和半定量测定法，对蒲公英提取物中的乳酸发酵进行了监测。指纹区域（1200-900 cm-1）中碳水化合物的特定谱带及其移动表明发酵过程中的水解和代谢。 1336 cm-1处的条带可被认为是用于鉴定发酵过程中干酪乳杆菌的敏感标记，而蒲公英提取物在1436 cm-1处显示出独特的特征峰。结果证明该物种是可检测的，并且在添加或不添加蒲公英的培养基中，发酵样品之间存在明显的光谱差异。在细菌和蒲公英的混合物的光谱中出现细菌和蒲公英的代表性峰。在使用MRS模型介质采集的样品中，从发酵开始到发酵结束时就出现了明显的峰。

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