食品科学 ›› 2022, Vol. 43 ›› Issue (2): 224-232.doi: 10.7506/spkx1002-6630-20201209-104

• 生物工程 • 上一篇    下一篇

新疆地区驴乳源优良乳酸菌发酵剂的筛选及菌株益生特性

杨博,柏吉,靳亚梅,王欢,倪永清,李谞   

  1. (1.石河子大学食品学院,新疆 石河子 832000;2.新农乳业有限责任公司,新疆 阿拉尔 843300)
  • 出版日期:2022-01-25 发布日期:2022-01-29
  • 基金资助:
    南疆重点产业创新发展支撑计划专项-兵团项目(2019DB005);国家自然科学基金地区科学基金项目(31760446)

Screening of Lactic Acid Bacteria from Donkey Milk in Xinjiang for Use as Starter Culture and Their Probiotic Characteristics

YANG Bo, BAI Ji, JIN Yamei, WANG Huan, NI Yongqing, LI Xu   

  1. (1. School of Food Science and Technology, Shihezi University, Shihezi 832000, China; 2. Xinnong Dairy Co. Ltd., Alaer 843300, China)
  • Online:2022-01-25 Published:2022-01-29

摘要: 从新疆哈密地区的15 个驴乳样品中分离筛选出38 株疑似乳酸菌,其中7 株菌具有明显凝乳特性。经16S rRNA基因测序鉴定为乳酸片球菌(Pediococcus acidilactici)HL12-21、戊糖片球菌(Pediococcus pentosaceus)HL29-5、蒙氏肠球菌(Enterococcus mundtii)HL30-3、植物乳杆菌(Lactobacillus plantarum)HL21-44、棒状乳杆菌(Lactobacillus coryniformis)HL26-24、弯曲乳杆菌(Lactobacillus curvatus)HL29-1和乳明串珠菌(Leuconostoc lactis)HL13-23。对7 株菌的凝乳时间、产酸能力、后酸化能力、产香能力、感官特性和冷藏期间活菌数等指标检测显示,菌株HL12-21、HL29-5、HL21-44和HL29-1具有更好的产酸、产香能力及弱的后酸化,且单菌发酵乳的色泽、质地及风味综合评分最高;在4 ℃冷藏20 d后,活菌数仍保持在106 CFU/mL以上。此外,比较7 株分离菌株和益生菌鼠李糖乳杆菌(Lactobacillus rhamnosus)GG对模拟胃肠液的耐受性,以及抑菌谱、抗生素耐药、抗氧化活性,结果表明菌株HL29-5和HL30-3对以上益生菌筛选指标表现更优,尤其对羟自由基、1,1-二苯基-2-三硝基苯肼自由基和超氧阴离子自由基的清除率最高(超过30%)。综合本研究结果,P. pentosaceus HL29-5作为具有益生功能的发酵剂在开发特色酸乳生产实践中具有很大的应用潜力。

关键词: 驴乳;乳酸菌;筛选;发酵剂;益生特性

Abstract: Thirty-eight strains suspected of being lactic acid bacteria were isolated from 15 donkey milk samples collected in Hami, Xinjiang, of which seven strains were found to have obvious milk coagulation characteristics. The strains were identified by 16S rRNA gene sequencing as Pediococcus acidilactici HL12-21, Pediococcus pentosaceus HL29-5, Enterococcus mundtii HL30-3, Lactobacillus plantarum HL21-44, Lactobacillus coryniformis HL26-24, Lactobacillus curvatus HL29-1 and Leuconostoc lactis HL13-23. They were screened for their milk coagulation time, acid-producing capacity, post-acidification capacity, aroma-producing capacity, sensory characteristics and viable counts during cold storage, of which HL12-21, HL29-5, HL21-44 and HL29-1 possessed better acid-producing and aroma-producing capacity and weaker post-acidification capacity, and the single culture fermented milk had the highest comprehensive scores for color, texture and flavor. The number of viable bacteria still remained above 106 CFU/mL after storage at 4 ℃ for 20 days. In addition, the tolerance of the seven strains and the probiotic bacterium Lactobacillus rhamnosus GG to simulated gastrointestinal fluid, as well as their antimicrobial spectra, antibiotic resistances and antioxidant activities were compared. The results showed that HL29-5 and HL30-3 were superior to the other strains in terms of all above probiotic properties, with special reference to the highest scavenging rates against hydroxyl, 1,1-diphenyl-2-picrylhydrazyl (DPPH) and superoxide anion free radicals (over 30%). Based on our results, Pediococcus pentosaceus HL29-5 holds great potential as a probiotic starter culture for developing specialty yogurt.

Key words: donkey milk; lactic acid bacteria; screening; starter culture; probiotic characteristics

中图分类号: