有抑菌功能的豆奶发酵剂Lactobacillus casei rhamnosus的选育  

Screening Lactobacillus casei rhamnosus of soymilk starter with inhibitory effect

作　　者：刘冬梅[1] 刘淑华[2] 李理[1] 梁世中[3] 

机构地区：[1]华南理工大学轻工与食品学院,广州510640 [2]华南理工大学学报编辑部,广州510640 [3]华南理工大学生物科学与工程学院,广州510640

出　　处：《中国乳品工业》2008年第9期14-17,共4页China Dairy Industry

基　　金：广东省科技攻关项目资助(2005B10401006)

摘　　要：从15个菌株中筛选出抑菌作用好的Lactobacillus casei rhamnosus LCR 6013,该菌能使豆奶均匀凝乳,在MRS中的培养上清液对金黄色葡萄球菌有极好的抑制作用,抑菌圈直径为25～26 mm。该菌株依次用Nisin溶液、酸溶液和NaCl溶液驯化后,抑菌作用有所增加。驯化后的LCR 719可在豆奶中高密度生长并有良好的稳定性。Lactobadllus casei rhamnosus LCR 6013 with inhibitory effect was selected from fifteen strains. Soymilk inoculated with LCR 6013 was coagulated uniformly. It has been observed that the culture supematants in MILS had excellent inhibitory effect against S. aureus. The in- hibitory diameter was 25-26 mm. LCR 6013 was domesticated with Nisin solution, lactic acid solution and NaCl solution, respectively. The new strain suffered from these unpleasant conditions and it＇s inhibitory effect has been increased. Otherwise, LCR 719 after being domesticated can grow with high density in soymilk and shows excellent genetic stabilities.

关 键 词：干酪乳杆菌鼠李糖亚种 抑菌作用 选育 豆奶 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]