Fermentation and probiotic properties of lactic acid bacteria and optimization of its composite fermentation schemes in dairy products in Yili, Xinjiang

Abstract

Abstract: The acidification ability, the aroma-producing ability and the texture of the yogurt were measured in the fermentation process of seven excellent lactic acid bacteria. The probiotic characteristics of strains were explored through antibacterial properties, gastrointestinal juice tolerance and antibiotic susceptibility. Strains with better performance were screened and combined to obtain the optimal combination of composite fermentation strains. The fermentation results of single strain showed that Leuconostoc lactis XKN1-5, Lactobacillus delbrueckii subsp. bulgaricus BSTS6-4 had a short curd time (about 7 h), acid lactic acid degree reached 96 °T, and the acidification ability was better than other strains; L. delbrueckii subsp. bulgaricus BSTS6-3, L. acidophilus XSXN1-2 fermented yogurt had excellent texture characteristics; L. delbrueckii subsp. bulgaricus BSTS6-1, L. acidophilus XSXN1-1 had the best aroma performance, among which strain XSXN1-1 had a diacetyl content of 2.02 mg/L and an acetaldehyde content of 16 mg/L, which can significantly improve the flavor of yogurt. Probiotic experiments results showed that L. fermentum BST2-3 and L. delbrueckii subsp. bulgaricus (BSTS6-1, BSTS6-3, BSTS6-4) could inhibit the growth of pathogenic bacteria; L. fermentum BST2-3, L. delbrueckii subsp. bulgaricus (BSTS6-1, BSTS6-4) had great adhesion ability; the viable number of L. fermentum BST2-3 reached 106 CFU/mL after 9 h simulated gastrointestinal juice treatment. Strains showed sensitivity to most tested antibiotics and had high safety. Seven LAB were classified and subjected to yoghurt compound fermentation according to acid production, aroma production, texture and probiotic characteristics, then the optimal strain combination of the composite fermentation was obtained as L. delbrueckii subsp. bulgaricus (BSTS6-4 and BSTS6-3), L. acidophilus XSXN1-1, L. fermentum BST2-3.

Key words: Yogurt, LAB, fermentation characteristics, probiotic characteristics, composite fermentation

CLC Number:

TS252

Jing-Jing CAI. Fermentation and probiotic properties of lactic acid bacteria and optimization of its composite fermentation schemes in dairy products in Yili, Xinjiang[J]. FOOD SCIENCE.

References

[1]CASAROTTI S N, PENNAAUTHOR A L B.Influence of the combination of probiotic cultures during fermentation and storage of fermented milk[J].Food Research International, 2014, 59(4):67-75 [2]M.PEREA VéLEZ,HERMANS K,VERHOEVEN T L A,et alIdentification and characterization of starter lactic acid bacteria and probiotics from Columbian dairy products[J].Journal of Applied Microbiology, 2007, 103(3):666-674 [3]TEUSINK B, SMID E J.Modeling strategies for the industrial exploitation of lactic acid bacteria[J].Nature Reviews Microbiology, 2006, 4(1):46-56 [4]FISBERG, M, AND R.History of yogurt and current patterns of consumption[J]., 2015, 73(S1):4-7 [5]VAUGHAN E E, VRIES M C D, ZOETENDAL E G, et al.The Intestinal LABs[J].Antonie van Leeuwenhoek, 2002, 82(1-4):341-352 [6]DOS SANTOS K M O, VIEIRAA D S, BURITI, et al.Artisanal Coalho cheeses as source of beneficial Lactobacillus plantarum and Lactobacillus rhamnosus strains[J].Dairy Science & Technology, 2015, 95(2):209-230 [7]SAAD N, DELATTRE C, URDACI M, et al.An overview of the last advances in probiotic and prebiotic field[J].LWT - Food Science and Technology, 2013, 50(1):1-16 [8]MACFARLANE G T, CUMMINGS J H.Probiotics,infection and immunity[J].Current Opinion in Infectious Diseases, 2002, 15(5):501-506 [9]BEGLEY M.The interaction between bacteria and bile[J]., 2005, 29(4):625-651 [10]王文梅, 许丽, 王秋菊.乳酸菌对动物肠道的黏附作用研究进展[J].东北农业大学学报, 2008, 40(12):120-124 [11]TSAI Y T, CHENG P C, PAN T M.The immunomodulatory effects of lactic acid bacteria for improving immune functions and benefits[J].Applied Microbiology and Biotechnology, 2012, 96(4):853-862 [12]LIN W H, HWANG C F, CHEN L W, et al.Viable counts,characteristic evaluation for commercial lactic acid bacteria products[J].Food Microbiology (London), 2006, 23(1):74-81 [13] 王江月.开菲尔粒中乳酸菌的分离鉴定与酸乳复合发酵剂的研究[D].江苏大学, 2018. DOI: CNKI:CDMD:2.1018.837676 [14]熊政委, 王文佳, 温瑞, 等.响应面法优化菊糖酸奶的发酵工艺[J].食品科学, 2014, 35(13):156-160 [15]DAMIN M R, MINOWA E, et al.Effect of cold storage on culture viability and some rheological properties of fermented milk prepared with yogurt and probiotic bacteria[J].Journal of Texture Studies, 2008, 39(1):40-55 [16]LI C, SONG J, KWOK L Y, et al.Influence of Lactobacillus plantarum,on yogurt fermentation properties and subsequent changes during post fermentation storage[J].Journal of Dairy Science, 2017, 100(4):2512-2525 [17]KAYANUSH J ARYANA.Folic acid fortified fat-free plain set yoghurt[J].International Journal of Dairy Technology, 2010, 56(4):219-222 [18] 万金敏.西藏传统发酵乳制品中优良乳酸菌的筛选及发酵性能研究[D].2017. [19]CARMEN C M, MIGUEL G, HERNáNDEZ MANUEL, et al.Adhesion of Selected Bifidobacterium Strains to Human Intestinal Mucus and the Role of Adhesion in Enteropathogen Exclusion[J].Journal of Food Protection, 2005, 68(12):2672-2678 [20]赵圣明, 赵岩岩, 马汉军, 潘润淑.发酵酸菜来源乳酸菌的益生特性及其在发酵乳中的应用[J].食品科学, 2019, 40(06):187-194 [21]HUANG Y, ADAMS M C.In vitro assessment of the upper gastrointestinal tolerance of potential probiotic dairy propionibacteria[J].International Journal of Food Microbiology, 2004, 91(3):253-260 [22]GUO Z, WANG J, YAN L, et al.In vitro comparison of probiotic properties of Lactobacillus casei Zhang,a potential new probiotic,with selected probiotic strains[J].LWT - Food Science and Technology, 2009, 42(10):0-1646 [23]LIAO N, LUO B, GAO J, et al.Oligosaccharides as co-encapsulating agents: effect on oral Lactobacillus fermentum survival in a simulated gastrointestinal tract[J].Biotechnology Letters, 2018, 41(8):263-272 [24]TAMIME A Y, ROBINSON R K.Yoghurt: science and technology[J].Yoghurt Science & Technology, 1985, 14(1):83-108 [25] 崔琴.甘南牧区发酵牦牛酸乳中优良乳酸菌的筛选及发酵性能的研究[D]. 甘肃农业大学, 2010. [26]王亚峰, 霍贵成, 刘丽波.开菲尔粒中乳酸菌的分离与鉴定[J].中国乳品工业, 2004, 32(9):17-19 [27]ZOURARI A, ACCOLAS J P, DESMAZEAUD M J.Metabolism and biochemical characteristics of yogurt bacteriaA review[J].Le. Lait, 1992, 72(1):1-34 [28]CHENG H.Volatile Flavor Compounds in Yogurt: A Review[J].Critical Reviews in Food Science & Nutrition, 2010, 50(10):938-950 [29] 郭利敏, 郭珊, 刘玲, 等.463例腹泻患者病原微生物监测结果分析[J]., 2018, (5):536-538 [30]李迎慧, 邱亚群, 冼慧霞, 等.深圳市腹泻人群致泻性大肠埃希菌流行及病原特征研究[J].中华流行病学杂志, 2016, 37(1):115-118 [31] SAINI K, TOMAR S K.In vitro evaluation of probiotic potential of Lactobacillus cultures of human origin capable of selenium bioaccumulation [J]. , 2017, 84:497-504. DOI:10.1016/j.lwt.2017.05.034[J]., 2017, (84):497-504 [32] ABUSHELAIBI A, ALMAHDIN S, EL-TARABILY K, et al.Characterization of potential probiotic lactic acid bacteria isolated from camel milk [J]. LWT - Food Science and Technolgy, 2017, 79:316-325. DOI:10.1016/j.lwt.2017.01.041[J]., 2017, (79):316-325 [33]SHAKIROVA L, GRUBE M, GAVARE M, et al.Lactobacillus acidophilus La5 and Bifidobacterium lactis Bb12 cell surface hydrophobicity and survival of the cells under adverse environmental conditions[J].Journal of Industrial Microbiology & Biotechnology, 2013, 40(1):85-93 [34]ARGYRI A, ZOUMPOPOULOU G, KARATZAS K A G, et al.Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests[J].Food Microbiology, 2013, 33(2):282-291 [35]LIU C, ZHANG Z Y, DONG K, et al.Antibiotic Resistance of Probiotic Strains of Lactic Acid Bacteria Isolated from Marketed Foods and Drugs[J].Biomedical and Environmental Sciences, 2009, 22(5):0-412 [36]RAMIREZ M S, MARCELO E.TOLMASKYAminoglycoside modifying enzymes[J].Drug Resistance Updates, 2010, 13(6):151-171