枳椇果梗自源性富硒乳酸菌的筛选
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摘要
筛选一株富硒能力强且适宜发酵枳椇液的乳酸菌菌株,为开发富硒乳酸菌发酵型枳椇营养液提供理论基础和技术支撑。从枳椇表面分离鉴定出39株乳酸菌,以产酸能力、耐硒能力为指标进行初筛,以耐酸耐胆盐能力、富硒率为指标进行复筛,以期得到一株优势富硒菌株并对其生长特性进行研究。结果表明:12号菌株为屎肠球菌(Enterococcus faecium),其可将枳椇液的pH降低1.23±0.05,能够耐受10 μg/mL的亚硒酸钠溶液,经pH2.5酸处理和0.3%胆盐处理后的活菌浓度大于1×10~6 cfu/mL;在接种量为1%(v/v)、亚硒酸钠质量浓度为10 μg/mL、36℃培养24 h条件下的富硒率达39.06%;最适生长温度为35℃,培养3 h左右后进入对数生长期,15 h进入稳定期,培养时间应控制在15～18 h为宜。
In order to obtain a lactic acid bacteria strain with strong selenium enriched ability and suitable for fermenting Hovenia dulcis juice, it provides theoretical basis and technical support for developing selenium enriched lactic acid bacteria fermented Hovenia dulcis juice. In this experiment, 39 strains of lactic acid bacteria were isolated and identified from the surface of Hovenia dulcis pedicels. The identified 39 strains were subjected to acid production screening, selenium resistance screening, acid and bilesalts resistance screening and high selenium enrichment rate screening in order to obtain a strain having strong selenium enriched ability and suitable for fermentation of Hovenia dulcis juice. The results showed that strain 12 was Enterococcus faecium, which could reduce the pH of Hovenia dulcis juice by 1.23±0.05, and could tolerate sodium selenite solution of 10 μg/mL. The live bacteria concentration of this strain was more than 1×10~6 cfu/mL after pH2.5 acid treatment and 0.3% bile salt treatment. The strain had a seleniumen richment rate of 39.06% under the conditions of 1% inoculation, 10 μg/mL sodium selenite addition concentration, 36 ℃ and 24 h culture time. The optimum growth temperature of the strain was 35 ℃, and it entered the logarithmic growth phase after 3 h of culture and entered stable growth period after 15 h of culture and its cultivation time should be controlled at 15～18 h.
In order to obtain a lactic acid bacteria strain with strong selenium enriched ability and suitable for fermenting Hovenia dulcis juice, it provides theoretical basis and technical support for developing selenium enriched lactic acid bacteria fermented Hovenia dulcis juice. In this experiment, 39 strains of lactic acid bacteria were isolated and identified from the surface of Hovenia dulcis pedicels. The identified 39 strains were subjected to acid production screening, selenium resistance screening, acid and bilesalts resistance screening and high selenium enrichment rate screening in order to obtain a strain having strong selenium enriched ability and suitable for fermentation of Hovenia dulcis juice. The results showed that strain 12 was Enterococcus faecium, which could reduce the pH of Hovenia dulcis juice by 1.23±0.05, and could tolerate sodium selenite solution of 10 μg/mL. The live bacteria concentration of this strain was more than 1×10~6 cfu/mL after pH2.5 acid treatment and 0.3% bile salt treatment. The strain had a seleniumen richment rate of 39.06% under the conditions of 1% inoculation, 10 μg/mL sodium selenite addition concentration, 36 ℃ and 24 h culture time. The optimum growth temperature of the strain was 35 ℃, and it entered the logarithmic growth phase after 3 h of culture and entered stable growth period after 15 h of culture and its cultivation time should be controlled at 15～18 h.
引文
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[20]曾议霆,郭溪浪,周康,等.富硒乳酸菌的筛选及鉴定[J].食品科学,2015,36(3):178-182.
[2]Wang M,Jiang C,Ma L,et al.Preparation,preliminary characterization and immunostimulatory activity of polysaccharide fractions from the peduncles of Hovenia dulcis[J].Food Chemistry,2013,138(1):41.
[3]Xiang J,Zhu W,Han J,et al.Analysis of organic acids in Chinese raisin tree(Hovenia dulcis)peduncle and their changes in liquid fermentation process[J].Food Science&Biotechnology,2012,21(4):1119-1127.
[4]Fairweather-Tait S J,Bao Y,Broadley M R,et al.Selenium in human health and disease[J].Antioxidants&Redox Signaling,2011,14(7):1337-1383.
[5]Kieliszek M,B?a?ejak S.Current Knowledge on the Importance of Selenium in Food for Living Organisms:AReview[J].Molecules,2016,21(5):609.
[6]罗程,陈梁凯,王晓倩,等.硒与疾病的流行病学研究及展望[J].生物技术进展,2017,7(5):493-500.
[7]Navarro-Alarcon M,Cabrera-Vique C.Selenium in food and the human body:a review[J].Science of the Total Environment,2008,400(1):115-141.
[8]Rayman M P.The importance of selenium to human health[J].Lancet,2000,9225(356):233-241.
[9]杨善岩,李海龙,狄志鸿.硒元素生理功能及微生物富硒发酵研究现状[J].食品工业,2013,(6):167-170.
[10]胡惠影,李志建,马榕灿,等.高富硒乳酸菌的筛选研究[J].食品科技,2017,(6):15-18.
[11]Cagno R D,Surico R F,Paradiso A,et al.Effect of autochthonous lactic acid bacteria starters on healthpromoting and sensory properties of tomato juices[J].International Journal of Food Microbiology,2009,128(3):473-483.
[12]Di Cagno R,Surico R F,Minervini G,et al.Exploitation of Sweet Cherry(Prunus avium L.)Puree Added of Stem Infusion Through Fermentation by Selected Autochthonous Lactic Acid Bacteria[J].Food Microbiol.2011,28:900-909.
[13]刘红芳,邓泽元,徐靓,等.乳酸菌LA4还原亚硒酸钠形成红色单质硒[J].食品与发酵工业,2013,39(7):69-73.
[14]黄高明.富硒乳酸菌种的筛选[J].现代食品科技,2004,20(4):33-35.
[15]胡爱华,敖晓琳,陈岑,等.乳酸菌耐酸耐胆盐机制的研究进展[J].食品工业科技,2015,36(8):380-383.
[16]Ishibashi N,Shimamura S.Bifidobacteria:research and development in Japan[J].Food Technology,1993,47.
[17]Banwo K,Sanni A,Tan H.Technological properties and probiotic potential of,Enterococcus faecium,strains isolated from cow milk[J].Journal of Applied Microbiology,2013,114(1):229-241.
[18]Barbosa J,Borges S,Teixeira P.Selection of potential probiotic Enterococcus faecium isolated from Portuguese fermented food[J].International Journal of Food Microbiology,2014,191:144-148.
[19]卢海强,霍文敏,黄蕾,等.一株具有潜在益生特性屎肠球菌的筛选及在酸菜中的应用[J].食品科技,2017,(7):2-7.
[20]曾议霆,郭溪浪,周康,等.富硒乳酸菌的筛选及鉴定[J].食品科学,2015,36(3):178-182.