植物乳杆菌K25的技术特性  

Technological Properties of Lactobacillus plantarum K25

作　　者：王辑[1,2] 张雪[2] 李达[2] 张卓丹[3] 侯聚敏[4] 牛春华[2] 杨贞耐[1,2,3,4] 

机构地区：[1]吉林农业大学食品科学与工程学院,吉林长春130018 [2]吉林省农业科学院农产品加工研究中心,吉林长春130033 [3]吉林大学军需科技学院,吉林长春130062 [4]吉林大学生物与农业工程学院,吉林长春130025

出　　处：《食品与生物技术学报》2012年第5期518-524,共7页Journal of Food Science and Biotechnology

基　　金：国家自然科学基金项目(31071574);国家现代农业产业技术体系建设专项资金项目(nycytx-0502)

摘　　要：对西藏灵菇来源的一株益生性植物乳杆菌K25进行技术特性研究。结果表明,植物乳杆菌K25的凝乳活性较弱,蛋白质水解活性一般,自溶活性较高;该菌株对志贺氏菌的抑制作用较强,而对两株酸奶发酵剂菌株无抑制作用;药敏试验表明,该菌株对红霉素高度敏感;丙酸钙对植物乳杆菌K25的生长无显著影响;该菌株在发酵乳冷藏期间,表现出较好的存活能力,并且不会造成发酵乳后酸化。The aim of the present study was to evaluate the technological properties of a probiotic strain Lactobacillus plantarum K25,isolated from Tibetan kefir.The results showed that the strain displayed weak milk-coagulating activity,some proteolytic activity and strong autolytic activity.The strain also showed a strong antimicrobial activity against Shigella,while no inhibition was observed towards the commercial yogurt starters.Antibiotic susceptibility test found that the strain was sensitive to erythrocin.Among all the microbe inhibitory agents in the test,only calcium propionate did not significantly affect the growth of the strain.Furthermore,the strain maintained high viability in fermented milk during storage,and it did not cause post-acidifying profile to fermented milk.

关 键 词：益生菌 植物乳杆菌 技术特性 附属发酵剂 

分 类 号：TS201.3[轻工技术与工程—食品科学]