食品科学 ›› 2021, Vol. 42 ›› Issue (18): 58-64.doi: 10.7506/spkx1002-6630-20200905-066

• 生物工程 • 上一篇    下一篇

六堡茶乳酸菌多样性及其降胆固醇特性分析

龙峻瑶,张均伟,黄丽,夏宁,滕建文,韦保耀,廖佳珺,郑培英   

  1. (1.广西大学轻工与食品工程学院,广西 南宁 530004;2.梧州中茶茶业有限公司,广西 梧州 543000)
  • 发布日期:2021-09-29
  • 基金资助:
    国家自然科学基金地区科学基金项目(31660493)

Diversity and Cholesterol-Lowering Characteristics of Lactic Acid Bacteria in Liupao Tea

LONG Junyao, ZHANG Junwei, HUANG Li, XIA Ning, TENG Jianwen, WEI Baoyao, LIAO Jiajun, ZHENG Peiying   

  1. (1. College of Light Industry and Food Engineering, Guangxi University, Nanning 530004, China; 2. Wuzhou Zhongcha Tea Industry Co. Ltd., Wuzhou 543000, China)
  • Published:2021-09-29

摘要: 探究六堡茶渥堆发酵过程中乳酸菌多样性并筛选具有降胆固醇活性菌株,旨在评价其作为潜在益生菌的体外降胆固醇能力,预防人体因饮食不均衡导致的高血脂症。采用高通量测序、纯培养法分析不同渥堆发酵时期六堡茶中乳酸菌多样性,并对其体外降胆固醇能力、胃肠耐受性进行研究。结果表明,从25 个样品中共检测到乳酸菌4 个属(乳杆菌属(Lactobacillus)、魏斯氏菌属(Weissella)、乳球菌属(Lactococcus)和肠球菌属(Enterococcus))5 个种,其中乳杆菌属为优势菌。共分离得到76 株乳酸菌,包括55 株戊糖乳杆菌(Lactobacillus pentosus)、3 株铅黄肠球菌(Enterococcus casseliflavus)、5 株类肠膜魏斯氏菌(Weissella paramesenteroides)、8 株希腊魏斯氏菌(Weissella hellenica)、5 株台湾乳球菌(Lactococcus taiwanensis)。通过乳酸菌体外降胆固醇实验,发现胆固醇去除率为0%~30%,其中戊糖乳杆菌L131的去除胆固醇率最高,为(29.56±0.37)%;在pH值分别约为3.0、8.0的人工胃液、人工胰液中,L131有最高存活率,分别为(92.70±0.71)%和(77.54±4.81)%,显著高于其他菌株(P<0.05)。本研究探明六堡茶渥堆发酵过程中乳酸菌的多样性,且发现具有降胆固醇特性的优良乳酸菌株,为健康黑茶产品和茶源益生菌的开发提供理论基础。

关键词: 六堡茶;乳酸菌;多样性;降胆固醇;胃肠耐受

Abstract: To explore the diversity of lactic acid bacteria (LAB) during the pile fermentation process of Liupao tea and screen for cholesterol-reducing strains for use as probiotics in preventing hyperlipidemia caused by unbalanced diets, high-throughput sequencing combined with pure culture was used to analyze the bacterial diversity at different stages of fermentation, and the cholesterol-lowering capability and gastrointestinal tolerance in vitro of vigorously growing strains were evaluated. The results showed that four genera (Lactobacillus, Weissella, Lactococcus and Enterococcus) and five species of LAB were detected from 25 samples with Lactobacillus being the single dominant genus. A total of 76 strains were isolated, including 55 Lactobacillus pentosus, 3 Enterococcus casseliflavus, 5 Weissella paramesenteroides, 8 Weissella hellenica and 5 Lactococcus taiwanensis. In addition, the rate of cholesterol removal by the selected strains ranged from 0% to 30%, and Lactobacillus pentosus strain L131 gave the highest removal rate of (29.56 ± 0.37) %. The survival rate of this strain was (92.70 ± 0.71) % and (77.54 ± 4.81) % in artificial gastric juice (pH 3.0) and artificial pancreatic juice (pH 8.0), respectively, significantly higher than that of other strains (P < 0.05). The results of this study will provide a theoretical basis for the development of healthy dark tea products and probiotics from tea.

Key words: Liupao tea; lactic acid bacteria; diversity; cholesterol-lowering; gastrointestinal tolerance

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