发酵酸菜来源乳酸菌的益生特性及其在发酵乳中的应用

doi:10.7506/spkx1002-6630-20180305-050

食品科学 ›› 2019, Vol. 40 ›› Issue (6): 187-194.doi: 10.7506/spkx1002-6630-20180305-050

发酵酸菜来源乳酸菌的益生特性及其在发酵乳中的应用

赵圣明1,2，赵岩岩1，马汉军1,2，潘润淑1

1.河南科技学院食品学院，河南新乡 453003；2.河南省畜禽产品精深加工与质量安全控制工程技术研究中心，河南新乡 453003

出版日期:2019-03-25 发布日期:2019-04-02
基金资助:
河南省重大科技专项（161100110600）；河南省科技攻关计划项目（182102310684）；河南省高等学校重点科研项目（18B550003）；河南科技学院高层次人才科研启动项目（2016018）

Probiotic Properties of Lactic Acid Bacteria from Pickled Chinese Cabbage and Its Application in Fermented Milk

ZHAO Shengming1,2, ZHAO Yanyan1, MA Hanjun1,2, PAN Runshu1

1. School of Food Science and Technology, Henan Institute of Science and Technology, Xinxiang 453003, China; 2. Henan Province Engineering Technology Research Center of Animal Products Intensive Processing and Quality Safety Control, Xinxiang 453003, China

Online:2019-03-25 Published:2019-04-02

摘要/Abstract

摘要： 通过pH值、胆盐耐受性实验从发酵酸菜中筛选性能优良的益生乳酸菌株，经16S rRNA序列分析鉴定得4 株植物乳杆菌A44、B51、B54、C53和2 株戊糖乳杆菌A16、B72。经疏水、黏附、自凝聚和溶血能力实验评价6 株乳酸菌的益生特性，其中植物乳杆菌A44对氯仿和二甲苯的疏水性均大于80%，对Caco-2细胞的黏附率为13.57%，放置5 h的自凝聚率超过60%，与其他菌株相比具有更好的益生特性且无溶血活性。因此选用植物乳杆菌A44进一步研究其在发酵乳中的功能特性，结果表明：植物乳杆菌A44作为辅助发酵剂添加后对4 ℃贮藏7 d期间发酵乳pH值、滴定酸度和持水性均无显著影响（P＞0.05），但是可以显著提高发酵乳的活菌数和黏度（P＜0.05），活菌数达到8.45（lg（CFU/mL））。本研究筛选得到的植物乳杆菌A44是一株性能优良的益生乳酸菌，具有作为发酵乳益生菌辅助发酵剂的潜在应用前景。

关键词: 发酵酸菜, 筛选鉴定, 乳酸菌, 益生特性, 发酵乳

Abstract: A total of 49 strains of lactic acid bacteria isolated from pickled Chinese cabbage were screened for their probiotic properties by acid and bile salt tolerance tests. Four strains of Lactobacillus plantarum, A44, B51, B54 and C53, and two strains of Lactobacillus pentosus, A16 and B72, were selected as identified by 16S rRNA sequence analysis. The probiotic properties of the six strains were evaluated with respect to hydrophobicity, adhesiveness, auto-aggregation and hemolytic activity. The hydrophobicity of L. plantarum A44 against chloroform and xylene was more than 80%, the adhesion rate to Caco-2 cells was 13.57%, and the auto-aggregation rate was more than 60% after standing for 5 h. Our findings indicated that L. plantarum A44 had better prebiotic characteristics without hemolytic activity than other strains. Therefore, the functional characteristics of L. plantarum A44 in fermented milk were further studied. The results indicated that there were no statistically significant differences (P > 0.05) in pH, titrable acidity or water-holding capacity of fermented milk produced with a commercial starter culture with the addition of L. plantarum A44 as auxiliary starter. However, total viable count of fermented milk was significantly increased to 8.45 (lg (CFU/mL)) (P < 0.05) and viscosity was also significantly increased. Thus, L. plantarum A44 has great potential for application as an auxiliary probiotic starter due to its excellent probiotic properties.

Key words: pickled Chinese cabbage, identification, lactic acid bacteria, probiotic properties, fermented milk

中图分类号:

TS252.54

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(6): 187-194.

ZHAO Shengming, ZHAO Yanyan, MA Hanjun, PAN Runshu. Probiotic Properties of Lactic Acid Bacteria from Pickled Chinese Cabbage and Its Application in Fermented Milk[J]. FOOD SCIENCE, 2019, 40(6): 187-194.

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发酵酸菜来源乳酸菌的益生特性及其在发酵乳中的应用

Probiotic Properties of Lactic Acid Bacteria from Pickled Chinese Cabbage and Its Application in Fermented Milk

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