陈中爱,熊 江,石庆楠,林 莉,吕 都,刘永翔.黔东南地区传统发酵白酸汤中乳酸菌的益生特性及应用[J].食品安全质量检测学报,2021,12(14):5815-5821
黔东南地区传统发酵白酸汤中乳酸菌的益生特性及应用
Probiotic characteristics and application of lactic acid bacteria in traditional fermented sour soup in southeast Guizhou
投稿时间:2021-03-15  修订日期:2021-06-24
DOI:
中文关键词:  发酵白酸汤  筛选鉴定  乳酸菌  益生特性
英文关键词:fermented sour soup  screening and identification  lactic acid bacteria  live features
基金项目:黔农科院青年基金项目([2017]25号)
作者单位
陈中爱 贵州省农业科学院生物技术研究所 
熊 江 贵州省农业科学院生物技术研究所 
石庆楠 黔东南州食品药品检验检测中心 
林 莉 凯里学院 
吕 都 贵州省农业科学院生物技术研究所 
刘永翔 贵州省农业科学院生物技术研究所 
AuthorInstitution
CHEN Zhong-Ai Biotechnology Research Institute Academy of Agricultural Sciences of Guizhou Province 
XIONG Jiang Biotechnology Research Institute Academy of Agricultural Sciences of Guizhou Province 
SHI Qing-Nan Qiandongnan Food and Drug Inspection and Testing Center 
LIN Li Kaili University 
LV Du Biotechnology Research Institute Academy of Agricultural Sciences of Guizhou Province 
LIU Yong-Xiang Biotechnology Research Institute Academy of Agricultural Sciences of Guizhou Province 
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中文摘要:
      目的 研究酸汤来源的乳酸菌的生物学特性及安全性。方法 以发酵白酸汤为实验原料, 通过耐酸耐胆盐实验、评价菌株的疏水性、自凝聚能力和药敏实验, 筛选出具有益生特性的乳酸菌, 并将其接种于白酸汤中, 测定其产酸能力及活菌数。结果 鉴定出4株为副干酪乳杆菌, 2株为植物乳杆菌, 其中副干酪乳杆菌1-6和植物乳杆菌ST-10对二甲苯、氯仿的疏水性均大于60%, 放置24 h的自凝聚率较其他菌株都较优; 不同菌株对抗生素表现出的敏感性、耐药性不相同。副干酪乳杆菌1-6作为发酵剂添加后对白酸汤pH值、总酸度均无显著影响(P>0.05), 但是活菌数与传统老酸汤发酵效果接近。结论 副干酪乳杆菌1-6是一株性能优良的益生乳酸菌, 为后续白酸汤发酵益生菌的开发奠定了基础。
英文摘要:
      Objective To study the biological characteristics and safety of lactic acid bacteria derived from sour soup. Methods Fermented sour soup was used as the experimental test material. Through the acid and bile salt resistance test, the hydrophobicity of the strain, the self-aggregation ability and the drug sensitivity test, the lactic acid bacteria with probiotic properties were screened out and inoculated in acid. In the soup, its acid-producing ability and the number of viable bacteria were determined. Results The results identified 4 strains of Lactobacillus paracasei and 2 strains of Lactobacillus plantarum. Among them, Lactobacillus paracasei 1-6 and Lactobacillus plantarum ST-10 had both para-xylene and chloroform hydrophobicities greater than 60%. The 24 h self-aggregation rate was better than other strains. Different strains showed different sensitivity and resistance to antibiotics. The addition of Lactobacillus paracasei 1-6 as a starter had no significant effect on the pH value and total acidity of sour soup (P>0.05), but the number of viable bacteria was close to the fermentation effect of the traditional old sour soup. Conclusion Lactobacillus paracasei 1-6 is a probiotic lactic acid bacteria with excellent performance, which lays the foundation for the subsequent development of probiotics from the fermentation sour soup.
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