东北酸菜中产胞外多糖乳杆菌的分离筛选及其在酸乳中的应用  

Isolation and screening of exopolysaccharide-producing lactobacilli from northeast sauerkraut and their applications in yoghurt

作　　者：张天琪[1,2] 张雪 孔保华[1] Huttunen Eine 杨贞耐 

机构地区：[1]东北农业大学食品学院,哈尔滨150030 [2]中国农业科技东北创新中心农产品加工研究中心,长春130033 [3]芬兰赫尔辛基大学食品工艺系

出　　处：《中国乳品工业》2009年第7期8-12,共5页China Dairy Industry

基　　金：科技部国际科技合作项目(2006DFA32620);国家自然科学基金项目(30670057);吉林省科技厅重点项目(20060219)

摘　　要：从东北酸菜中分离出97株乳杆菌菌株,并筛选出两株产酸快、产胞外多糖(EPS)的乳杆菌2号菌株和9号菌株。初步鉴定前者为干酪乳杆菌,后者为植物乳杆菌。在发酵剂(保加利亚乳杆菌和嗜热链球菌,LS)中混入等量的菌株2或9培养物(脱脂乳),所制备的酸乳中EPS质量浓度达34 mg/L,活菌总数可达2×108 mL-1以上。酸乳物性测定结果显示,产EPS菌株发酵的酸乳弹性好,相对粘度高,持水力强,乳清析出少。感官评定结果显示,与没有添加产EPS菌株发酵的酸乳相比,产EPS菌株LS+2与LS+9组合发酵酸乳风味分值较高,组织状态的分值差别较大,而酸度上没有显著差异。与物性测定结果一致。97 Lactobacillus strains were isolated from traditional northeast sauerkraut, and 2 exopolysaccharide （EPS） - producing strains No.2 and No.9 were screened. Both strains gave good rates of acid production. Prehminary strain identification showed that strain No. 2 belonged to Lactobacillus casei, and strain No. 9 to LactobaciUus plantarum. Fermentation in skim milk with yoghurt culture added with equal amount of these 2 strains showed that strains No.2 and No.9 produced EPS of 34 mg/L, and had higher rate of producing acid with more than 2×10^8mL^-1 of total count. The measurement of physical properties revealed that the yogurt fermented with EPS-producing strains had better elasticity and viscosity, less whey syneresis, anti higher water-holding capacity, The organoleptic evaluation showed yogurt made with EPS-producing strains gave better flavor and texture, consistent with the measurement results of physical properties, though there were no obvious differences in acidity as compared with yogurt made with non-EPS producing strains.

关 键 词：东北酸菜 乳杆菌 分离 筛选 胞外多糖 酸乳 

分 类 号：Q93-331[生物学—微生物学]