Effect of Casein Hydrolysate on Promoting the Growth of Lactobacillus helvecticus

Effect of casein hydrolysate on promoting the growth of Lactobacillus helvectucus was studied and the hydrolysis condition was optimized based on the growth promoting effect. The results showed that optimal hydrolysis conditions of casein by trypsin included temperature at 37 ℃, pH value 8.0, substrate concentration 5%, ratio of enzyme to substrate 1:600, and hydrolysis time 180 min. Casein hydrolysate prepared at this optimal condition was added into L. helvectucus culture solution, and the addition of 1 g/100mL casein hydrolysate exhibited the highest promoting effect on the growth of L. helveticus, while addition more than 4 g/100mL had the inhibiting effect.