期刊名称：Acta Universitatis Cibiniensis. Series E: Food Technology
印刷版ISSN：2344-150X
出版年度：2019
卷号：23
期号：2
页码：101-108
DOI：10.2478/aucft-2019-0013
出版社：Walter de Gruyter GmbH
摘要：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..
