长寿老人肠道乳酸菌的分离鉴定及其在发酵乳中的应用
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摘要
对襄阳地区6名长寿老人粪便中的乳酸菌进行了分离,总共分离出了23株疑似乳酸菌菌株,经16S rDNA序列分析法鉴定发现其分别为Lactobacillus fermentum(发酵乳杆菌)、L. mucosae(粘膜乳杆菌)、L. salivarius(唾液乳杆菌)、L. garvieae(格氏乳杆菌)和Enterococcus feacium(屎肠球菌),且L. salivarius和L. fermentum为襄阳地区长寿老人肠道中的优势乳酸菌类群。在选取L. salivarius和L. fermentum进行发酵乳制备的基础上,使用电子鼻和电子舌技术对其品质进行了评价,结果发现两类乳酸菌菌种制备发酵乳的品质存在明显差异,且本研究分离的L. salivarius牛乳发酵特性要优于L. fermentum。
In this study, 6 fecal samples of longevity elderly volunteers recruited from Xiangyang area were collected and used for the isolation of lactic acid bacterial strains by culture method, and preliminary identification by 16S rDNA. The results indicated that 23 potential lactic acid bacteria strains, were identified as Lactobacillus fermentum, L. mucosae, L. salivarius, L. garvieae, and Enterococcus feacium, respectively.Meanwhile, L. salivarius and L. fermentum were domain lactic acid bacterial species in longevity elderly volunteers recruited from Xiangyang.The product quality of fermented milk samples fermented by L. salivarius and L. fermentum were evaluated by electronic nose and electronic tongue. The results also indicated that the product qualities fermented by two species with significant difference, and the product fermented by L. salivarius with better product quality.
In this study, 6 fecal samples of longevity elderly volunteers recruited from Xiangyang area were collected and used for the isolation of lactic acid bacterial strains by culture method, and preliminary identification by 16S rDNA. The results indicated that 23 potential lactic acid bacteria strains, were identified as Lactobacillus fermentum, L. mucosae, L. salivarius, L. garvieae, and Enterococcus feacium, respectively.Meanwhile, L. salivarius and L. fermentum were domain lactic acid bacterial species in longevity elderly volunteers recruited from Xiangyang.The product quality of fermented milk samples fermented by L. salivarius and L. fermentum were evaluated by electronic nose and electronic tongue. The results also indicated that the product qualities fermented by two species with significant difference, and the product fermented by L. salivarius with better product quality.
引文
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[11]武俊瑞,王晓蕊,唐筱扬,等.辽宁传统发酵豆酱中乳酸菌及酵母菌分离鉴定[J].食品科学, 2015, 36(9):78-83.
[12]杨成聪,刘丹丹,葛东颖,等.基于气相色谱-质谱联用技术结合电子鼻评价浸米时间对黄酒风味品质的影响[J].食品与发酵工业,2018, 44(8):265-270.
[13]王玉荣,张俊英,胡欣洁,等.湖北孝感和四川成都地区来源的酒曲对米酒滋味品质影响的评价[J].食品科学, 2015, 36(16):207-210.
[14] XU L, YU X, LIU L, et al. A novel method for qualitative analysis of edible oil oxidation using an electronic nose[J]. Food chemistry,2016, 202(7):229-235.
[2] SEKIROV I, RUSSELL S L, ANTUNES L C M, et al. Gut microbiota in health and disease[J]. Physiological reviews, 2010, 90(3):859-904.
[3] CLAESSON MJ, JEFFERY IB, CONDE S, et al. Gut microbiota composition correlates with diet and health in the elderly[J]. Nature.2012, 488(7410):178-184.
[4] NYANGALE EP, FARMER S, KELLER D, et al. Effect of prebiotics on the fecal microbiota of elderly volunteers after dietary supplementation of Bacillus coagulans GBI-30, 6086[J]. Anaerobe, 2014, 30(12):75-81.
[5] BENNO Y, ENDO K, MIZUTANI T, et al. Comparison of fecal microflora of elderly persons in rural and urban areas of Japan[J]. Applied and environmental microbiology, 1989, 55(5):1100-1105.
[6] BELTRáN-BARRIENTOS L M, HERNáNDEZ-MENDOZA A, TORRES-LLANEZ M J, et al. Invited review:fermented milk as antihypertensive functional food[J]. Journal of dairy science, 2016, 99(6):4099-4110.
[7] BAIETTO M, WILSON A D. Electronic-nose applications for fruit identification, ripeness and quality grading[J]. Sensors, 2015, 15(1):899-931.
[8] SCAGION V P, MERCANTE L A, SAKAMOTO K Y, et al. An electronic tongue based on conducting electrospun nanofibers for detecting tetracycline in milk samples[J]. RSC advances, 2016, 6(105):103740-103746.
[9] JIA R, CHEN H, CHEN H, et al. Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt[J]. Journal of dairy science, 2016, 99(1):221-227.
[10]郭壮,蔡宏宇,杨成聪,等.六名襄阳地区青年志愿者肠道菌群多样性的研究[J].中国微生态学杂志, 2017,29(9):998-1004.
[11]武俊瑞,王晓蕊,唐筱扬,等.辽宁传统发酵豆酱中乳酸菌及酵母菌分离鉴定[J].食品科学, 2015, 36(9):78-83.
[12]杨成聪,刘丹丹,葛东颖,等.基于气相色谱-质谱联用技术结合电子鼻评价浸米时间对黄酒风味品质的影响[J].食品与发酵工业,2018, 44(8):265-270.
[13]王玉荣,张俊英,胡欣洁,等.湖北孝感和四川成都地区来源的酒曲对米酒滋味品质影响的评价[J].食品科学, 2015, 36(16):207-210.
[14] XU L, YU X, LIU L, et al. A novel method for qualitative analysis of edible oil oxidation using an electronic nose[J]. Food chemistry,2016, 202(7):229-235.