潜在益生菌鼠李糖乳杆菌在大豆奶酪中的稳定性  

Stability of Potential Probiotic Lactobacillus rhamnosus in Soy Cheese

作　　者：刘冬梅[1] 李理[2] 梁世中[1] 杨晓泉[2] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510640 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《华南理工大学学报（自然科学版）》2006年第5期76-80,共5页Journal of South China University of Technology(Natural Science Edition)

基　　金：广东省科技攻关项目(2003C20408)

摘　　要：研究了鼠李糖乳杆菌Laetobacillus．rhamnosus 6013在MRS中的培养条件并评价了该菌在大豆奶酪加工过程中的稳定性．确定该菌的最佳培养条件为：37℃，厌氧培养48h，该条件下的培养上清液对金黄色葡萄球菌、枯草杆菌、沙门氏菌有良好的抑制作用．将大豆奶酪细菌DH1，GH4和该菌一起加到豆奶中，制成细菌型发酵大豆奶酪，在发酵6h后，该菌的活菌细胞数达10^8～10^9个／mL．在成熟30天后，pH值有轻微下降，该菌存活细胞数达10^7个/g，而DH1，GH4的活菌数均为10^6个／g．当盐水中NaCl含量为20—40g/L时，对L.rhamnosus 6013的存活影响很小．以上结果表明，潜在益生菌L．rhamnosus 6013能耐受大豆奶酪的加工过程，对大豆奶酪的发酵没有负面的影响．The incubation conditions of Lactobacillus rhamnosus 6013 in MRS broth were investigated and the stability of the strain in the processing of soy cheese was evaluated. An anaerobical incubation at 37 ℃ for 48 h was then determined as the optimal condition for the culture of the strain, in which excellent inhibitory effect of the culture supernatant on Staphylococcus aureus, Bacillus cereus and Salmonella typhimurium was revealed. Then, a bacterium-fermented soy cheese was prepared from soy milk treated with bacterial starter cultures （ DH1 , GH4 ） and L. rhamnosus 6013. It is found that the viable count of the strain reaches 10^8 -10^9 CFU/mL after fermentation for 6h, that the pH value slightly decreases and the viable count achieves 10^7CFU/g after storage at 10℃ for 30 days, while the viable counts of DH1 and GH4 are all 10^6CFU/g, and that, when the NaCl content of brine is 20.00 - 40.00g/L, little effect of L. rhamnosus 6013 on the survivability is observed. All these indicate that the potential pmbiotic strain L. rhamnosus 6013 can withstand the processing of soy cheese and has no negative effect on the fermentation of soy cheese.

关 键 词：鼠李糖乳杆菌 大豆奶酪 抑菌作用 发酵 存活率 稳定性 

分 类 号：Q93[生物学—微生物学]