传统酸面团中抗霉菌乳酸菌的筛选及其在蒸蛋糕中的应用
|
摘要
蒸蛋糕含水量高,不易贮藏。因此,筛选具有抑菌活性的乳酸菌,并将其应用于蒸蛋糕的防腐保鲜具有巨大的应用价值。采用牛津杯法初筛、微量孔板复筛,从传统酵头中筛选得到一株对蒸蛋糕中主要腐败菌具有高抑菌活性的乳酸菌,对该乳酸菌进行分子生物学鉴定,并分析其抑菌活性的有效成分;以该乳酸菌酸面团发酵粉替代低筋粉(替代率分别为0、25%、50%、75%),研究其对蒸蛋糕的质构、感官和微生物的影响。实验结果:经鉴定该乳酸菌为植物乳杆菌(Lactobacillus plantarum),对不同蛋白酶的处理表现出不同的敏感性,发酵液对热稳定,对p H变化最为敏感,推测抑菌作用主要是有机酸。有机酸分析可知,苯基乳酸的含量高达95.91 mg/L。随着替代率的增加,微生物数显著降低;当替代率为25%和50%时,可以显著降低蒸蛋糕的硬度和咀嚼性;当替代率为50%时,蒸蛋糕的感官评价和空白接近,可以被消费者接受。
To isolate and identify lactic acid bacteria which could inhibit mainly molds from steamed cake. The antifungal activity was determined by oxford cup method firstly and then 96-microwells plates method,and analysis of the active components of bacteriostatic activity of lactic acid bacteria,and the molecular biology identification of lactic acid bacteria.The sourdough fermented flour was used to substitute for the cake flour( 0,25%,50%,75%) and studied the influence of it on the quality,structure,the senses and the shelf life of steamed cake. Results indicated that the culture supernatant of lactic acid bacteria treatmenting with different proteases had different effects on the antibacterial activity.It was very sensitive to p H,while three heat treatments did not hardly affect the inhibitory efficiency. Organic acid analysis showed that the content of phenyl lactic acid was 95.91 mg/L. The lactic acid bacteria was identified as L. plantarum. Adding sourdough fermented flour can significantly reduce the hardness and chewiness of steamed cake when replacement rate was 25% and 50%.With the increasing of replacement rate,bacteriostatic activity increased.Sensory results showed that when the replacement rate was 50%,it had no significant changes,which can be accepted by consumers.
To isolate and identify lactic acid bacteria which could inhibit mainly molds from steamed cake. The antifungal activity was determined by oxford cup method firstly and then 96-microwells plates method,and analysis of the active components of bacteriostatic activity of lactic acid bacteria,and the molecular biology identification of lactic acid bacteria.The sourdough fermented flour was used to substitute for the cake flour( 0,25%,50%,75%) and studied the influence of it on the quality,structure,the senses and the shelf life of steamed cake. Results indicated that the culture supernatant of lactic acid bacteria treatmenting with different proteases had different effects on the antibacterial activity.It was very sensitive to p H,while three heat treatments did not hardly affect the inhibitory efficiency. Organic acid analysis showed that the content of phenyl lactic acid was 95.91 mg/L. The lactic acid bacteria was identified as L. plantarum. Adding sourdough fermented flour can significantly reduce the hardness and chewiness of steamed cake when replacement rate was 25% and 50%.With the increasing of replacement rate,bacteriostatic activity increased.Sensory results showed that when the replacement rate was 50%,it had no significant changes,which can be accepted by consumers.
引文
[1]刘若诗,万晶晶,黄卫宁,等.冻干酸面团发酵剂对发酵面团及面包香气的影响[J].食品科学,2011(7):11-15.
[2]张庆,钟京,王凤,等.植物乳杆菌燕麦酸面团发酵面包风味化合物的特征[J].北京工商大学学报:自然科学版,2011(4):12-18.
[3]钟京,王凤,刘娜,等.乳酸菌发酵麸皮酸面团对高纤维面包面团流变发酵学及烘焙特性的影响[J].食品工业科技,2013(9):49-54.
[4]Samapundo S,Devlieghere F,Vroman A,et al.Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake[J].International Journal of Food Microbiology,2016,237:157.
[5]Baek E,Kim H,Choi H,et al.Antifungal activity of Leuconostoc citreum,and Weissella confusa,in rice cakes[J].Journal of Microbiology,2012,50(5):842-849.
[6]Presser K,Ratkowsky D,Ross T.Modelling the growth rate of escherichia coli as a function of ph and lactic acid concentration[J].Applied and Environmental Microbiology,1997,63(6):2355
[7]蒋志国,杜琪珍.乳酸菌素研究进展[J].中国酿造,2008,1(18):1-3.
[8]Fernández M F,Boris S,Barbés C.Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract[J].Journal of Applied Microbiology,2003,94(3):449-455.
[9]王善辉.乌拉特半荒漠草原牧区绵山羊乳及乳制品中乳酸菌生物学特性的研究[D].呼和浩特:内蒙古农业大学硕士论文,2004.
[10]霍雨霞,韩文凤,吕银德,等.复配胶体对蒸蛋糕品质的影响[J].食品研究与开发,2016,37(5):29-31.
[11]Delavenne E,Ismail R,Pawtowski A,et al.Assessment of lactobacilli strains as yogurt bioprotective cultures[J].Food Control,2013,30(1):206-213.
[12]吴思泗,李红光,姚争鸣,等.蒸蛋糕脱氧保鲜实验[J].食品科学,1987,11∶32-34.
[13]王宏兹,王凤,黄卫宁,等.植物乳杆菌发酵紫薯粉对酸面团面包的抗氧化特性及品质影响[J].食品科学,2012(13):40-44.
[14]Rinaldi M,Maria P,Augusta C,et al.Sourdough fermentation and chestnut flour in gluten-free bread:A shelf-life evaluation[J].Food Chemistry,2017,224:144-152.
[15]方靖,陈中,林伟锋,等.乳酸菌发酵剂对直接发酵法生产面包贮藏特性的影响[J].食品与发酵工业,2014(5):101-105.
[16]Ryan L A,Zannini E,Dal B F,et al.Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products[J].International Journal of Food Microbiology,2011,146(3):276-283.
[17]豆康宁,王飞,程谦伟.对面包防腐剂防腐效果的研究[J].食品工业,2014,04:57-58.
[18]程晓燕.酸面团乳酸菌优势菌群及发酵馒头品质与风味特性研究[D].无锡:江南大学,2015.
[19]孙银凤,徐岩,黄卫宁,等.不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J].食品科学,2015,13:37-42.
[20]苏晓琴,张可欣,黄卫宁,等.高γ-氨基丁酸绿豆酸面团面包营养与烘焙特性[J].食品工业科技,2016(13):340-345.
[21]Gerez C L,Torino M L,Rollánet G,et al.Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties[J].Food Control,2009,20(2):144-148.
[22]唐雨蕊,倪学勤,曾东.乳酸杆菌对黄曲霉生长抑制的研究[J].中国饲料,2008(5):42-45.
[23]Magnusson J,Schnurer J.Lactobacillus coryniformis subsp.Coryniformis strain Si3 produces a Broad-Spectrum proteinaceous antifungal compound[J].Applied and EnvironmentalMicrobiology,2001,67(1):1-5.
[24]Moreno C,Romero J,Espejo R T.Polymorphism in repeated16S rRNA genes is a common property of type strains and environmental isolates of the genus Vibrio[J].Microbiology,2002,148(4):1233-1239.
[25]李兴峰,江波,潘蓓蕾,等.产苯乳酸的乳酸菌分离筛选及菌种鉴定[J].食品与发酵工业,2007(2):1-4.
[26]杨新宇.冻干乳酸菌酸面团发酵剂的制备及在馒头中的应用研究[D].无锡:江南大学,2013.
[27]豆康宁,王飞,程谦伟.对面包防腐剂防腐效果的研究[J].食品工业,2014,04:57-58.
[28]张薇,程晓燕,黄卫宁,等.含天然酵母粉发酵面包的营养与老化特性及风味化合物特征[J].食品科学,2014,35(23):33-38.
[29]GB/T7099-2003,糕点、面包卫生标准[S].
[30]GB/T47892-2010,食品卫生微生物学检验霉菌和酵母计数[S].
[31]Legan J.D..Mould spoilage of bread:the problem and some solutions[J].International Biodeterioration&Biodegradation,1993,32(1):33-53.
[32]李院.酱菜中抑霉菌的乳酸菌分离、鉴定及抑菌活性物质分析[D].杨凌:西北农林科技大学,2015.
[33]李院,魏新元,王静,等.抑制青霉菌乳酸菌的分离、鉴定及抑菌物质分析[J].食品科学,2015(21):150-155.
[34]马妙莲.抑霉菌乳酸菌的分离和鉴定及抑菌物质的分析[D].合肥:安徽农业大学,2011.
[35]Valerio F,Lavermicocca P,Pascale M,et al.Production of phenyllactic acid by lactic acid bacteria:an approach to the selection of strains contributing to food quality and preservation[J].FEMS Microbiology Letters,2004,233(2):289-295.
[36]李兴峰,江波,潘蓓蕾,等.产苯乳酸的乳酸菌分离筛选及菌种鉴定[J].食品与发酵工业,2007(2):1-4.
[37]Ohhira I,Kuwaki S,Morita H,et al.Identification of3-phenyllactic acid as a possible antibacterial substance produced by enterococcus faecalis th10[J].Biocontrol Science,2004,9(3):77-81.
[38]Lee J Y,Hwang K Y,KIM,et al.Characteristics of antimicrobial organic acids produced by lactobacillus pentosus k34 isolated from small intestines of korean native chicken[J].Sanoeb Misaengmul Haghoeji,2002,7(2):23-40.
[39]张思佳,张薇,苏晓琴,等.乳杆菌发酵对荞麦面包抗氧化及烘焙特性影响[J].食品工业科技,2015,19:49-53.
[40]Samapundo S,Devlieghere F,Vroman A,et al.Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake[J].International Journal of Food Microbiology,2016,237:157-163.
[2]张庆,钟京,王凤,等.植物乳杆菌燕麦酸面团发酵面包风味化合物的特征[J].北京工商大学学报:自然科学版,2011(4):12-18.
[3]钟京,王凤,刘娜,等.乳酸菌发酵麸皮酸面团对高纤维面包面团流变发酵学及烘焙特性的影响[J].食品工业科技,2013(9):49-54.
[4]Samapundo S,Devlieghere F,Vroman A,et al.Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake[J].International Journal of Food Microbiology,2016,237:157.
[5]Baek E,Kim H,Choi H,et al.Antifungal activity of Leuconostoc citreum,and Weissella confusa,in rice cakes[J].Journal of Microbiology,2012,50(5):842-849.
[6]Presser K,Ratkowsky D,Ross T.Modelling the growth rate of escherichia coli as a function of ph and lactic acid concentration[J].Applied and Environmental Microbiology,1997,63(6):2355
[7]蒋志国,杜琪珍.乳酸菌素研究进展[J].中国酿造,2008,1(18):1-3.
[8]Fernández M F,Boris S,Barbés C.Probiotic properties of human lactobacilli strains to be used in the gastrointestinal tract[J].Journal of Applied Microbiology,2003,94(3):449-455.
[9]王善辉.乌拉特半荒漠草原牧区绵山羊乳及乳制品中乳酸菌生物学特性的研究[D].呼和浩特:内蒙古农业大学硕士论文,2004.
[10]霍雨霞,韩文凤,吕银德,等.复配胶体对蒸蛋糕品质的影响[J].食品研究与开发,2016,37(5):29-31.
[11]Delavenne E,Ismail R,Pawtowski A,et al.Assessment of lactobacilli strains as yogurt bioprotective cultures[J].Food Control,2013,30(1):206-213.
[12]吴思泗,李红光,姚争鸣,等.蒸蛋糕脱氧保鲜实验[J].食品科学,1987,11∶32-34.
[13]王宏兹,王凤,黄卫宁,等.植物乳杆菌发酵紫薯粉对酸面团面包的抗氧化特性及品质影响[J].食品科学,2012(13):40-44.
[14]Rinaldi M,Maria P,Augusta C,et al.Sourdough fermentation and chestnut flour in gluten-free bread:A shelf-life evaluation[J].Food Chemistry,2017,224:144-152.
[15]方靖,陈中,林伟锋,等.乳酸菌发酵剂对直接发酵法生产面包贮藏特性的影响[J].食品与发酵工业,2014(5):101-105.
[16]Ryan L A,Zannini E,Dal B F,et al.Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products[J].International Journal of Food Microbiology,2011,146(3):276-283.
[17]豆康宁,王飞,程谦伟.对面包防腐剂防腐效果的研究[J].食品工业,2014,04:57-58.
[18]程晓燕.酸面团乳酸菌优势菌群及发酵馒头品质与风味特性研究[D].无锡:江南大学,2015.
[19]孙银凤,徐岩,黄卫宁,等.不同发酵基质的酸面团对酵母面团体系面包烘焙及老化特性的影响[J].食品科学,2015,13:37-42.
[20]苏晓琴,张可欣,黄卫宁,等.高γ-氨基丁酸绿豆酸面团面包营养与烘焙特性[J].食品工业科技,2016(13):340-345.
[21]Gerez C L,Torino M L,Rollánet G,et al.Prevention of bread mould spoilage by using lactic acid bacteria with antifungal properties[J].Food Control,2009,20(2):144-148.
[22]唐雨蕊,倪学勤,曾东.乳酸杆菌对黄曲霉生长抑制的研究[J].中国饲料,2008(5):42-45.
[23]Magnusson J,Schnurer J.Lactobacillus coryniformis subsp.Coryniformis strain Si3 produces a Broad-Spectrum proteinaceous antifungal compound[J].Applied and EnvironmentalMicrobiology,2001,67(1):1-5.
[24]Moreno C,Romero J,Espejo R T.Polymorphism in repeated16S rRNA genes is a common property of type strains and environmental isolates of the genus Vibrio[J].Microbiology,2002,148(4):1233-1239.
[25]李兴峰,江波,潘蓓蕾,等.产苯乳酸的乳酸菌分离筛选及菌种鉴定[J].食品与发酵工业,2007(2):1-4.
[26]杨新宇.冻干乳酸菌酸面团发酵剂的制备及在馒头中的应用研究[D].无锡:江南大学,2013.
[27]豆康宁,王飞,程谦伟.对面包防腐剂防腐效果的研究[J].食品工业,2014,04:57-58.
[28]张薇,程晓燕,黄卫宁,等.含天然酵母粉发酵面包的营养与老化特性及风味化合物特征[J].食品科学,2014,35(23):33-38.
[29]GB/T7099-2003,糕点、面包卫生标准[S].
[30]GB/T47892-2010,食品卫生微生物学检验霉菌和酵母计数[S].
[31]Legan J.D..Mould spoilage of bread:the problem and some solutions[J].International Biodeterioration&Biodegradation,1993,32(1):33-53.
[32]李院.酱菜中抑霉菌的乳酸菌分离、鉴定及抑菌活性物质分析[D].杨凌:西北农林科技大学,2015.
[33]李院,魏新元,王静,等.抑制青霉菌乳酸菌的分离、鉴定及抑菌物质分析[J].食品科学,2015(21):150-155.
[34]马妙莲.抑霉菌乳酸菌的分离和鉴定及抑菌物质的分析[D].合肥:安徽农业大学,2011.
[35]Valerio F,Lavermicocca P,Pascale M,et al.Production of phenyllactic acid by lactic acid bacteria:an approach to the selection of strains contributing to food quality and preservation[J].FEMS Microbiology Letters,2004,233(2):289-295.
[36]李兴峰,江波,潘蓓蕾,等.产苯乳酸的乳酸菌分离筛选及菌种鉴定[J].食品与发酵工业,2007(2):1-4.
[37]Ohhira I,Kuwaki S,Morita H,et al.Identification of3-phenyllactic acid as a possible antibacterial substance produced by enterococcus faecalis th10[J].Biocontrol Science,2004,9(3):77-81.
[38]Lee J Y,Hwang K Y,KIM,et al.Characteristics of antimicrobial organic acids produced by lactobacillus pentosus k34 isolated from small intestines of korean native chicken[J].Sanoeb Misaengmul Haghoeji,2002,7(2):23-40.
[39]张思佳,张薇,苏晓琴,等.乳杆菌发酵对荞麦面包抗氧化及烘焙特性影响[J].食品工业科技,2015,19:49-53.
[40]Samapundo S,Devlieghere F,Vroman A,et al.Antifungal properties of fermentates and their potential to replace sorbate and propionate in pound cake[J].International Journal of Food Microbiology,2016,237:157-163.