摘要
采用野生蓝靛果(Lonicera caerulea)纯化得到花青素,以生长曲线、抑菌圈直径、最小抑菌浓度为评价指标,研究其对嗜热链球菌(Streptococcus thermophilus)、保加利亚乳杆菌(Lactobacillus bulgaricus)生长的影响,分析其抑菌效果、抑菌机理及保质期21 d内酸度、pH值、还原糖的变化。结果表明,添加花青素组能抑制菌株生长;花青素对两种乳酸菌及其混合菌有一定的抑制作用,对嗜热链球菌、混合菌(1∶1)及保加利亚乳杆菌的最小抑菌浓度分别为62.5μg/mL、62.5μg/mL、31.25μg/mL;加热预处理、培养基pH以及糖浓度对花青素的抑菌作用产生影响。花青素对乳酸菌的抑菌作用机理是其改变细胞膜通透性、损伤菌体蛋白引起菌体蛋白的泄露。0.32%花青素添加量可抑制酸奶后酸化作用。
Anthocyanin was purified from Lonicera caerulea,and its effects on Streptococcus thermophilus and Lactobacillus bulgaricus growth were studied using growth curve,inhibition circle diameter and minimum inhibition concentration as evaluation indexes.The changes of antibacterial effect,mechanism,acidity,pH value and reducing sugar were analyzed during the shelf life of 21 d.The results showed that anthocyanin could inhibit the growth of the strains.Anthocyanins had certain inhibitory effects on two lactic acid bacteria and their mixtures,and the minimum inhibitory concentrations on S.thermophilus,mixed bacteria(1∶1)and L.bulgaricus were 62.5μg/ml,62.5μg/ml and 31.25μg/ml,respectively.The heat pretreatment,pH of medium and sugar concentration had effects on the antibacterial activity of anthocyanin.The antibacterial mechanism of anthocyanin on lactic acid bacteria was that it could change the membrane permeability and damage the somatic protein to cause the leakage of the bacterial protein.The anthocyanin addition 0.32%could inhibit the post-acidification of yogurt.
作者
那治国
高悦露
唐敬思
胡维
付红岩
NA Zhiguo;GAO Yuelu;TANG Jingsi;HU Wei;FU Hongyan(Department of Food and Environmental Engineering,East University of Heilongjiang College,Harbin 150066,China)
出处
《中国酿造》
CAS
北大核心
2020年第11期147-152,共6页
China Brewing
基金
黑龙江东方学院-国家乳业工程技术研究中心联合乳品学院研究生导师开放基金(LHXYDS201801)
2020年度黑龙江东方学院科研项目(HDFKY200101)。
关键词
蓝靛果
花青素
乳酸菌
后酸化
Lonicera caerulea
anthocyanin
lactic acid bacteria
post-acidification
