鲊辣椒中益生细菌的计数与分离鉴定及功能研究
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摘要
为获得优良的益生菌株,在鲊辣椒发酵过程中对其芽孢杆菌及乳酸菌进行计数。结果表明,其均在第4天达到最高值。从该时期共分离得到9株芽孢杆菌与10株乳酸菌,其中蜡样芽孢杆菌与植物乳杆菌占优势。5株芽孢杆菌对龙虾残饵降解研究表明,B1与B18这2株蜡样芽孢杆菌在48 h对残饵中淀粉降解率都高达60%以上,对蛋白的降解率达到50%以上,是净水的优良候选菌株。4株乳酸菌体外抗氧化研究表明,L1乳酸乳球菌乳酸亚种产酸最强,而抗氧化活性也最高,且含有丰富的胞外多糖,可作为发酵乳制品的候选菌株。
In order to obtain the good probiotics,the Bacillus and lactic acid bacteria were counted in the fermentation process of the cayenne.The results showed that they all reached the highest value on the 4 th day. During this period,9 strains of Bacillus and 10 strains of lactic acid bacteria were isolated,of which Bacillus cereus and Lactobacillus plantarum predominated. The degradation of lobster residual bait by 5 strains of Bacillus showed that the degradation rates of residual bait by Bacillus cereus B1 and B18 were over 60% in 48 h,and the degradation rates of protein were over50%,so they were the excellent candidate strains for water purification. The antioxidant research of four strains of lactic acid bacteria in vitro showed that L1 Lactis subsp. Lactis had the strongest acid production ability,the highest antioxidant activity,and it was rich in extracellular polysaccharides,which could be used as a candidate strain for fermented dairy products.
In order to obtain the good probiotics,the Bacillus and lactic acid bacteria were counted in the fermentation process of the cayenne.The results showed that they all reached the highest value on the 4 th day. During this period,9 strains of Bacillus and 10 strains of lactic acid bacteria were isolated,of which Bacillus cereus and Lactobacillus plantarum predominated. The degradation of lobster residual bait by 5 strains of Bacillus showed that the degradation rates of residual bait by Bacillus cereus B1 and B18 were over 60% in 48 h,and the degradation rates of protein were over50%,so they were the excellent candidate strains for water purification. The antioxidant research of four strains of lactic acid bacteria in vitro showed that L1 Lactis subsp. Lactis had the strongest acid production ability,the highest antioxidant activity,and it was rich in extracellular polysaccharides,which could be used as a candidate strain for fermented dairy products.
引文
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[2]夏海燕,周思多,张明喆,等.酢辣椒中益生乳酸菌的筛选及其功能特性研究[J/OL].(2018-07-03)[2019-03-06].http://kns.cnki.net/kcms/detail/11.2206.T.S.20180702.1620.030.html.
[3]杭小英,周冬仁,罗毅志,等.地衣芽孢杆菌的生长及对养殖水体中残饵的降解特性[J].江苏农业科学,2015,43(3):206-208.
[4]刘清兵.一株产蛋白酶解淀粉芽孢杆菌的筛选鉴定及其对污水净化作用研究[D].青岛:青岛科技大学,2016.
[5]杨晨璐,马林,周蕊,等.植物乳杆菌胞外多糖的分离纯化及其抗氧化性研究[J].中国乳品工业,2018,46(5):9-13.
[6]刘乃齐.乳酸菌胞外多糖对发酵乳流变学特性的影响[D].呼和浩特:内蒙古农业大学,2018.
[7]梅秀明,潘道东.乳酸菌胞外多糖的纯化及对小鼠血清和肝组织抗氧化性的影响[J].食品科学,2009,30(7):220-224.
[8]高存川,徐春厚.微生态制剂在水产养殖水质改良中的应用[J].湖北农业科学,2012,51(7):1419-1422.
[9]王迪轩.地衣芽孢杆菌在蔬菜生产上的应用[J].农药市场信息,2018(24):50.