摘要
本实验以来源于自制酸奶、泡菜、酵头等特色发酵食品的49株乳酸菌为候选菌株,分光光度法测定菌株体外降解草酸盐能力和模拟胃肠道耐受性,主成分分析法评价各菌株发酵酸乳特性。结果表明,9株菌草酸盐降解率在70%以上,最高达86.96%;其中,菌株"四川郫县A1"、菌株"鄂温克"、菌株"鲁青6"在pH3.0酸溶液、人工模拟胃液、胆盐溶液、人工模拟肠液存活率均在50%以上;菌株"鲁青6"和菌株"鄂温克"发酵酸乳的感官评价、持水力、酸度、后酸度、破裂力、硬度、胶粘性、内聚力、咀嚼性、弹性等特性均较优;16S rDNA序列分析表明,菌株"鲁青6"为食窦魏斯氏菌,菌株"鄂温克"为副干酪乳杆菌。菌株"鲁青6"和菌株"鄂温克"既能高效降解草酸盐,又能耐受胃肠道环境,同时在酸乳中发酵特性优良,可作为功能酸乳开发候选菌株。
In this paper,49 strains of lactic acid bacteria from self-made yogurt,pickles,fermented head and other characteristic fermented food were selected as candidate strains.The oxalate degradation ability and tolerance of simulated gastrointestinal tract in vitro were determined by spectrophotometry,and the characteristics of fermented yogurt were evaluated by principal component analysis.The result showed that the oxalate-degradation rate of 9 strains was more than70%,the highest was 86.96%.Among them,the survival rate of the strains"Sichuan Pixian A1","Ewenki","Luqing6"in pH3.0 acid solution,artificial simulated gastric juice,bile salt solution and artificial simulated intestinal juice was more than 50%.The sensory evaluation,holding water capacity,titratable acidity,post-acidity,rupture force,hardness,gumminess,cohesiveness,chewiness and springiness of yoghurt fermented with the strains"Ewenki"and"Luqing6"were better.The strains"Ewenki"and"Luqing6"were Weissella cibaria and Lactobacillus paracasei.They could efficiently degrade oxalate and tolerate gastrointestinal environment,and at the same time,they had good fermentation characteristics in yoghurt and would be used as candidate strains for the development of functional yoghurt.
作者
刘建利
何旭
孙钦飞
LIU Jianli;HE Xu;SUN Qinfei(College of Biological Sciences and Engineering,North Minzu University,Yinchuan 750021,China)
出处
《食品工业科技》
CAS
北大核心
2021年第12期111-118,共8页
Science and Technology of Food Industry
基金
宁夏自然科学基金(2018AAC03247)。
关键词
降解草酸盐
乳酸菌
胃肠道耐受性
酸乳发酵
oxalate-degrading
lactic acid bacteria
gastrointestinal tolerance
yoghurt fermentation
