副干酪乳杆菌FM-LP-4菌株在泡菜和酸奶发酵中的应用初探
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摘要
目的:本文研究副干酪乳杆菌FM-LP-4对发酵泡菜和酸奶品质及体外抗氧化能力的影响。方法:利用副干酪乳杆菌FM-LP-4作为发酵菌株发酵泡菜,保加利亚乳杆菌、嗜热链球菌和干酪乳杆菌FM-LP-4混合发酵酸奶,检测发酵泡菜和酸奶的发酵时间、抗氧化能力等指标的变化,同时对发酵产品进行感官评定。结果:副干酪乳杆菌FM-LP-4能显著缩短泡菜发酵时间(p<0.05),降低硝酸盐含量(p<0.05),并能显著提高发酵泡菜的硬度和体外抗氧化能力(p<0.05),感官评分高于自然发酵泡菜。综合分析,接种量3.0%~5.0%为蔬菜发酵的合适接种量。副干酪乳杆菌FM-LP-4能显著提高发酵酸奶的粘度(p<0.05)、保水率和体外抗氧化能力(p<0.05),同时提高酸奶的感官评分。综合分析,保加利亚乳杆菌、嗜热链球菌和副干酪乳杆菌FM-LP-4的接种比例为1∶1∶1时为酸奶发酵的合适接种比例。结论:副干酪乳杆菌FM-LP-4在抗氧化功能产品开发中具有较好的应用前景。
Objective: The impacts of Lactobacillus paracasei FM-LP-4 on the quality and the antioxidant ability in vitro of the pickle and yogurt were studied.Methods: Pickle were fermented by Lactobacillus paracasei FM-LP-4.Yogurt were fermented by Lactobacillus paracasei FM-LP-4,Streptococcus thermophiles and Lactobacillus bulgaricus.The main quality of pickle and yogurt were investigated through the measurement of fermentation time,antioxidant capacity and the sensory evaluation of the pickle and yogurt.Results: The experimental results showed that the application of Lactobacillus paracasei FM-LP-4 could shorten fermentation time obviously,decrease the content of nitrite salt obviously,increase the antioxidant capacityand improve the sensory evaluation of pickle. The optimum inoculation quantity of Lactobacillus paracasei FM-LP-4 was 3% ~ 5%comprehensively considering the determined results. The experimental result also showed that the application of Lactobacillus paracasei FM-LP-4 in yogurt could increase the viscosity and the antioxidant capacity obviously. It could improve the water retention and the sensory evaluation of yogurt. Through analyzing the experimental results,the proper ratio of Streptococcus thermophilus,Lactobacillus bulgaricus and Lactobacillus paracasei FM-LP-4 was 1 ∶ 1 ∶ 1 comprehensively considering the measurements.Conclusion: Lactobacillus paracasei FM-LP-4 could be applied to antioxidant function foods fields hopefully.
Objective: The impacts of Lactobacillus paracasei FM-LP-4 on the quality and the antioxidant ability in vitro of the pickle and yogurt were studied.Methods: Pickle were fermented by Lactobacillus paracasei FM-LP-4.Yogurt were fermented by Lactobacillus paracasei FM-LP-4,Streptococcus thermophiles and Lactobacillus bulgaricus.The main quality of pickle and yogurt were investigated through the measurement of fermentation time,antioxidant capacity and the sensory evaluation of the pickle and yogurt.Results: The experimental results showed that the application of Lactobacillus paracasei FM-LP-4 could shorten fermentation time obviously,decrease the content of nitrite salt obviously,increase the antioxidant capacityand improve the sensory evaluation of pickle. The optimum inoculation quantity of Lactobacillus paracasei FM-LP-4 was 3% ~ 5%comprehensively considering the determined results. The experimental result also showed that the application of Lactobacillus paracasei FM-LP-4 in yogurt could increase the viscosity and the antioxidant capacity obviously. It could improve the water retention and the sensory evaluation of yogurt. Through analyzing the experimental results,the proper ratio of Streptococcus thermophilus,Lactobacillus bulgaricus and Lactobacillus paracasei FM-LP-4 was 1 ∶ 1 ∶ 1 comprehensively considering the measurements.Conclusion: Lactobacillus paracasei FM-LP-4 could be applied to antioxidant function foods fields hopefully.
引文
[1]Hu M,Zhao H,Zhang C,et al.Purification and characterization of plantaricin 163,a novel bacteriocin produced by Lactobacillus plantarum 163 isolated from traditional chinese fermented vegetables[J].Journal of Agricultural and Food Chemistry,2013,61(47):11676-11682.
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[4]Li S,Zhao YJ,Zhang L,et al.Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods[J].Food Chemistry,2012,135:1914-1919.
[5]Das D,Goyal A.Antioxidant activity and g-aminobutyric acid(GABA)producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim[J].LWT-Food Science andTechnology,2015,61(1):263-268.
[6]Grimouda J,Durand H,Courtin C,et al.In vitro screening of probiotic lactic acid bacteria and prebiotic glucooligosaccharides to select effective synbiotics[J].Anaerobe,2010,16(5):493-500.
[7]Takeda S,Hidaka M,Yoshida H,et al.Antiallergic activity of probiotics from Mongolian dairy products on type I allergy in mice and mode of antiallergic action[J].Journal of Functional Foods,2014,9:60-69.
[8]Peres CM,Peres CA,ez-Mendoza H,et al.Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria-With an emphasis on table olives[J].Trends in Food Science and Technology,2012,26(1):31-42.
[9]Chiu YH,Lin SL,Ou CC,et al.Anti-inflammatory effect of Lactobacilli bacteria on Hep G2 cells is through cross-regulation of TLR4 and NOD2 signalling[J].Journal of Functional Foods,2013,5(2):820-828.
[10]Wang Y,Zhou JZ,Xia X D,et al.Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yoghurt[J].International Dairy Journal,2016,62:28-34.
[11]刘鹏.酸奶中乙醛含量测定方法的初步探讨[J].中国乳品工业,1992,20(1):415-154.
[12]刘洪,车振明,陈坤,等.人工接种与自然发酵泡豇豆的质地研究[J].食品工业科技,2012,33(14):111-115.
[13]陈功.中国泡菜的品质评定与标准探讨[J].食品工业科技,2009,30(2):335-338.
[14]Sun Y,Chou C,Yu R.Antioxidant activity of lacticfermented Chinese cabbage[J].Food Chemistry,2009,115(3):912-917.
[15]Shimada K,Fujikawa K,Yahara K,et al.Antioxidative properties of xanthan on the anti-oxidation of soybean oil in cyclodextrin emulsion[J].Journal of Agricultural and Food Chemistry,1992,40:945-948.
[16]Oyaizu M.Antioxidative activities of browning reaction prepared from glucosamine[J].Japanese Journal of Nutrition,1986,44:307-315.
[17]Dinis TCP,Madeira VMC,Almeida LM.Action of phenolic derivatives(acetaminophen,salicylate,and 5-aminosalicylate)as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers[J].Archives of Biochemistry and Biophysics,1994,315:161-169.
[18]Yamaguchi T,Takamura H,Matoba T,et al.HPLC method for evaluation of the free radical-scavenging activity of foods by using1,1-dicrylhydrazyl[J].Bioscience Biotechnology and Biochemistry,1998,62:1201-1204.
[19]Kneifel W,Ulberth F,Erhard F,et al.Aroma profiles and sensory properties of yogurt and yogurt-related products I.Screening of commercially available starter cultures[J].Milchwissenchaft-milk Science International,1992,4(6):362-365.
[20]Ott A,Fay LB,Chaintreau A.Determination and origin of the aroma impact compounds of yogurt flavor[J].Journal of Agriculture and Food Chemistry,1997,45:850-858.
[21]Xiao Y,Wang L,Rui X,et al.Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1-6[J].Journal of Functional Foods,2015,12:33-44.
[22]Wu S,Su Y,Cheng H,et al.Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E.Walther at different stages of maturity[J].Food Chemistry,2011,129:804-809.
[23]Marazza JA,Le Blanc JG,de Giori GS,et al.Soymilk fermented with Lactobacillus rhamnosus CRLP81 ameliorates hyperglycemia,lipid profiles and increases antioxidant enzyme activities in diabetic mice[J].Journal of Functional Food,2013,5:1848-1853.
[24]Choi S Y,Chung M J,Lee S J,et al.N-nitrosamine inhibition by strawberry,garlic,kale,and the effects of nitritescavenging and N-nitrosamine formation by functional compounds in strawberry and garlic[J].Food Control,2007,18(5):485-491.
[25]Yordanov N D,Novakova E,Lubenova S.Consecutive estimation of nitrate and nitrite ions in vegetables and fruits by electron paramagnetic resonance spectrometry[J].Analytica Chimica Acta,2001,437(1):131-138.
[26]纪淑娟,孟宪军.大白菜发酵过程中亚硝酸盐消长规律的研究[J].食品与发酵工业,2001,27(2):42-46.
[27]Hou JC,Jiang C,Long Z.Nitrite level of pickled vegetables in Northeast China[J].Food Control,2013,29(1):7-10.
[28]袁亚,池金颖,黄丹丹,等.人工接种乳酸菌对泡菜感官品质和亚硝酸盐含量的影响[J].食品工业科技,2012,33(7):119-122.
[2]Zhu X,Zhao Y,Sun Y,et al.Purification and characterisation of plantaricin ZJ008,a novel bacteriocin against Staphylococcus spp.from Lactobacillus plantarum ZJ008[J].Food Chemistry,2014,165:216-223.
[3]Hathout AS,Mohamed SR,El-Nekeety A A,et al.Ability of Lactobacillus casei and Lactobacillus reuteri to protect against oxidative stress in rats fed aflatoxins-contaminated diet[J].Toxicon,2011,58(2):179-186.
[4]Li S,Zhao YJ,Zhang L,et al.Antioxidant activity of Lactobacillus plantarum strains isolated from traditional Chinese fermented foods[J].Food Chemistry,2012,135:1914-1919.
[5]Das D,Goyal A.Antioxidant activity and g-aminobutyric acid(GABA)producing ability of probiotic Lactobacillus plantarum DM5 isolated from Marcha of Sikkim[J].LWT-Food Science andTechnology,2015,61(1):263-268.
[6]Grimouda J,Durand H,Courtin C,et al.In vitro screening of probiotic lactic acid bacteria and prebiotic glucooligosaccharides to select effective synbiotics[J].Anaerobe,2010,16(5):493-500.
[7]Takeda S,Hidaka M,Yoshida H,et al.Antiallergic activity of probiotics from Mongolian dairy products on type I allergy in mice and mode of antiallergic action[J].Journal of Functional Foods,2014,9:60-69.
[8]Peres CM,Peres CA,ez-Mendoza H,et al.Review on fermented plant materials as carriers and sources of potentially probiotic lactic acid bacteria-With an emphasis on table olives[J].Trends in Food Science and Technology,2012,26(1):31-42.
[9]Chiu YH,Lin SL,Ou CC,et al.Anti-inflammatory effect of Lactobacilli bacteria on Hep G2 cells is through cross-regulation of TLR4 and NOD2 signalling[J].Journal of Functional Foods,2013,5(2):820-828.
[10]Wang Y,Zhou JZ,Xia X D,et al.Probiotic potential of Lactobacillus paracasei FM-LP-4 isolated from Xinjiang camel milk yoghurt[J].International Dairy Journal,2016,62:28-34.
[11]刘鹏.酸奶中乙醛含量测定方法的初步探讨[J].中国乳品工业,1992,20(1):415-154.
[12]刘洪,车振明,陈坤,等.人工接种与自然发酵泡豇豆的质地研究[J].食品工业科技,2012,33(14):111-115.
[13]陈功.中国泡菜的品质评定与标准探讨[J].食品工业科技,2009,30(2):335-338.
[14]Sun Y,Chou C,Yu R.Antioxidant activity of lacticfermented Chinese cabbage[J].Food Chemistry,2009,115(3):912-917.
[15]Shimada K,Fujikawa K,Yahara K,et al.Antioxidative properties of xanthan on the anti-oxidation of soybean oil in cyclodextrin emulsion[J].Journal of Agricultural and Food Chemistry,1992,40:945-948.
[16]Oyaizu M.Antioxidative activities of browning reaction prepared from glucosamine[J].Japanese Journal of Nutrition,1986,44:307-315.
[17]Dinis TCP,Madeira VMC,Almeida LM.Action of phenolic derivatives(acetaminophen,salicylate,and 5-aminosalicylate)as inhibitors of membrane lipid peroxidation and as peroxyl radical scavengers[J].Archives of Biochemistry and Biophysics,1994,315:161-169.
[18]Yamaguchi T,Takamura H,Matoba T,et al.HPLC method for evaluation of the free radical-scavenging activity of foods by using1,1-dicrylhydrazyl[J].Bioscience Biotechnology and Biochemistry,1998,62:1201-1204.
[19]Kneifel W,Ulberth F,Erhard F,et al.Aroma profiles and sensory properties of yogurt and yogurt-related products I.Screening of commercially available starter cultures[J].Milchwissenchaft-milk Science International,1992,4(6):362-365.
[20]Ott A,Fay LB,Chaintreau A.Determination and origin of the aroma impact compounds of yogurt flavor[J].Journal of Agriculture and Food Chemistry,1997,45:850-858.
[21]Xiao Y,Wang L,Rui X,et al.Enhancement of the antioxidant capacity of soy whey by fermentation with Lactobacillus plantarum B1-6[J].Journal of Functional Foods,2015,12:33-44.
[22]Wu S,Su Y,Cheng H,et al.Antioxidant properties of Lactobacillus-fermented and non-fermented Graptopetalum paraguayense E.Walther at different stages of maturity[J].Food Chemistry,2011,129:804-809.
[23]Marazza JA,Le Blanc JG,de Giori GS,et al.Soymilk fermented with Lactobacillus rhamnosus CRLP81 ameliorates hyperglycemia,lipid profiles and increases antioxidant enzyme activities in diabetic mice[J].Journal of Functional Food,2013,5:1848-1853.
[24]Choi S Y,Chung M J,Lee S J,et al.N-nitrosamine inhibition by strawberry,garlic,kale,and the effects of nitritescavenging and N-nitrosamine formation by functional compounds in strawberry and garlic[J].Food Control,2007,18(5):485-491.
[25]Yordanov N D,Novakova E,Lubenova S.Consecutive estimation of nitrate and nitrite ions in vegetables and fruits by electron paramagnetic resonance spectrometry[J].Analytica Chimica Acta,2001,437(1):131-138.
[26]纪淑娟,孟宪军.大白菜发酵过程中亚硝酸盐消长规律的研究[J].食品与发酵工业,2001,27(2):42-46.
[27]Hou JC,Jiang C,Long Z.Nitrite level of pickled vegetables in Northeast China[J].Food Control,2013,29(1):7-10.
[28]袁亚,池金颖,黄丹丹,等.人工接种乳酸菌对泡菜感官品质和亚硝酸盐含量的影响[J].食品工业科技,2012,33(7):119-122.