皖北地区腌制咸菜中乳酸菌的益生特性研究
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摘要
采用纯培养方法,从采集于皖北地区10份不同的腌制咸菜样品中分离出了10株乳酸菌,通过测定产酸能力、耐酸耐胆盐能力、抑菌能力和抗氧化能力,比较了它们的益生特性.筛选出了1株具有优良益生特性的乳酸菌,即植物乳杆菌H-2.该菌株总体益生功能较强,在6 h和24 h的产酸速率分别为0.2880%和0.4545%.对酸和胆盐具有较好的耐受性,对大肠杆菌的抑菌效果较好,抑菌圈直径可达21.51 mm,抑菌圈清晰,对金黄色球菌的抑菌效果一般.对超氧自由基清除率、对羟基自由基清除率、亚铁离子螯合率分别为54.44%,53.30%,58.51%.
Ten strains of lactic acid bacteria were isolated from 10 species of pickle samples from northern Anhui Province by culture-dependent method. Their probiotic characteristics were compared by measuring acid production, acid and bile salt tolerance, bacteriostatic and antioxidant capacity. A lactobacillus plantarum H-2 with good probiotic characteristics was screened out. The overall probiotic function of the strain was strong. The acid production rate of the strain H-2 was 0.2880% and 0.4545% respectively in 6 h and 24 h. It has good tolerance to acid and bile salt. The bacteriostatic effect on E. coli was good, the diameter of the bacteriostatic circle can reach 21.51 mm and the bacteriostatic circle was clear, but the bacteriostatic effect on staphylococcus aureus was general. The scavenging rates of superoxide radicals, hydroxyl radicals and ferrous ions were 54.44%, 53.30% and 58.51% respectively.
Ten strains of lactic acid bacteria were isolated from 10 species of pickle samples from northern Anhui Province by culture-dependent method. Their probiotic characteristics were compared by measuring acid production, acid and bile salt tolerance, bacteriostatic and antioxidant capacity. A lactobacillus plantarum H-2 with good probiotic characteristics was screened out. The overall probiotic function of the strain was strong. The acid production rate of the strain H-2 was 0.2880% and 0.4545% respectively in 6 h and 24 h. It has good tolerance to acid and bile salt. The bacteriostatic effect on E. coli was good, the diameter of the bacteriostatic circle can reach 21.51 mm and the bacteriostatic circle was clear, but the bacteriostatic effect on staphylococcus aureus was general. The scavenging rates of superoxide radicals, hydroxyl radicals and ferrous ions were 54.44%, 53.30% and 58.51% respectively.
引文
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[22] 翟磊,凌空,宋振,等.哈萨克传统发酵食品中乳酸菌的分离鉴定及代谢特性研究[J].食品与发酵工业,2017,43(7):122-127.
[2] BAO Y, ZHANG Y, ZHANG Y, et al. Screening of potential probiotic properties of Lactobacillus fermentum isolated from traditional food products[J]. Food Control,2010,21(5):695-701.
[3] 高娃.四川部分地区泡菜中乳酸菌的分离鉴定[D].呼和浩特:内蒙古农业大学食品学院,2010.
[4] 林龙镇,邹卫玲,李安章,等.产酸、耐酸乳酸菌的分离鉴定及益生特性[J].华南农业大学学报,2018,39(2):95-102.
[5] 丁武蓉.青藏高原传统发酵牦牛酸奶中乳酸菌多样性及益生功能研究[D].兰州:兰州大学生命科学学院,2014.
[6] RAMILA A Z A T, YAN LIU, WEI LI, et al. Probiotic properties of lactic acid bacteria isolated from traditionally fermented Xinjiang cheese[J]. Journal of Zhejiang University-SCIENCE B,2016,17(8):597-609.
[7] 刘长建,刘秋,孙军德,等.风干香肠中乳酸菌的分离鉴定及益生特性研究[J].食品与发酵工业,2014,40(6):55-59.
[8] 栗永乐.酸菜中乳酸菌的分离鉴定以及益生特性的研究[D].呼和浩特:内蒙古农业大学食品学院,2012.
[9] 杨吉霞,陈芝兰,杨海燕,等.牦牛奶酪中乳酸菌的分离鉴定及发酵性能分析[J].食品科学,2013,34(9):198-204.
[10] 李利,孔丽,张宁,等.耐酸耐胆盐乳酸菌的鉴定及筛选[J].食品科学,2015,36(21):123-128.
[11] 赵小茜,魏旭丹,陈戴玲,等.产多糖植物乳杆菌的耐酸耐胆盐能力[J].乳业科学与技术,2016,39(3):1-3.
[12] 王刚,贺禹丰,陈晓华,等.乳酸菌生物学特性与其拮抗空肠弯曲杆菌在小鼠肠道定植能力的分析[J].食品与发酵工业,2017,43(8):73-80.
[13] 顾品品,邢家溧,王刚,等.几种体外评价乳酸菌无细胞提取物抗氧化活性方法的比较研究[J].食品工业科技,2015,36(23):84-88.
[14] 郭飞翔,韩青青,黄玉军,等.黑米发酵乳的体外抗氧化活性研究[J].食品研究与开发,2014,35(3):4-7.
[15] 闫肃.高产酸型乳酸杆菌的筛选[D].西安:陕西科技大学食品学院,2011.
[16] AMMOR M S, MAYO B. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: an update[J]. Meat Science,2007,76(1):138-146.
[17] 刘思雨,肖菁,索化夷.传统泡菜中抗性乳酸菌的筛选及鉴定[J].食品与机械,2017,33(7):26-30.
[18] 杨晓宇,张七斤,于晨龙,等.不同来源乳酸菌的耐酸耐胆盐试验[J].动物医学进展,2014,35(2):73-77.
[19] FIGUEROA-GONZALEZ I, QUIJANO G, RAMIREZ G, et al. Probiotics and prebiotics - perspectives and challenges[J]. Journal of the Science of Food and Agriculture,2011,91(8):1341-1348.
[20] 程德竹,杜爱玲,李成帅,等.生姜提取物对邻苯三酚自氧化生成超氧自由基的清除[J].中国调味品,2014(11):35-39.
[21] 吴均.牦牛酸乳中优良乳酸菌的筛选鉴定及发酵酸乳抗氧化特性研究[D].重庆:西南大学食品学院,2014.
[22] 翟磊,凌空,宋振,等.哈萨克传统发酵食品中乳酸菌的分离鉴定及代谢特性研究[J].食品与发酵工业,2017,43(7):122-127.