乳酸菌发酵剂菌体自溶及产酶特性  

Lipase and protease activities and autolysis properties of lactic acid bacteria

作　　者：孙洁[1,2] 吕加平[1] 刘鹭[1] 张书文[1] 

机构地区：[1]中国农业科学院农产品加工研究所,北京100193 [2]农业部规划设计研究院,北京100125

出　　处：《食品工业科技》2010年第12期164-167,共4页Science and Technology of Food Industry

基　　金：国家科技部"十一五"奶业产业化支撑计划(2006BAD04A07;2006BAD04A10)

摘　　要：使用自溶度不同的乳酸菌发酵剂来控制产品的成熟周期及感官风味,具有良好的指导意义和实用价值,本文通过对嗜热链球菌、德氏乳杆菌保加利亚亚种和乳酸乳杆菌自溶度的研究表明,菌体自溶特性除了与菌株密切相关外,培养条件也会对其产生一定影响;在一定范围内,菌体自溶度随培养温度和pH的升高而增大,但超出这一范围,过高的培养温度和pH又会抑制菌体的自溶;乳酸菌自溶速度越快,产生并释放的蛋白酶和脂肪酶酶活性达到峰值所需时间就越短;相同培养条件下,乳酸乳杆菌产脂肪酶酶活性最高,三个菌株(SY15、SY15-3、SY26)产酶活性达到24·11～46·23U;德氏乳杆菌保加利亚亚种产蛋白酶活性最高,四个菌株(LD1、LD1-3、LD3、LD3-3)产酶活性最低为27·63U(LD3-3)、最高为45·22U(LD1-3)。在乳酸菌发酵剂的使用过程中,应根据实际需要对自溶度不同的菌株进行选择。The autolysis properties of lactic acid bacteria are crucial for their applications as dairy starters.The autolysis rate of S.salivarius ssp.,L.delbrueckii ssp.Bulgaricus and L.lactis ssp.Lactis were determined under various conditions of incubated temperature and pH values,as these factors were closely related to cell viability and flavor development in the products.Autolysis increased when temperature and pH values were rising in a certain range.Over the range,higher or lower temperature and pH value would inhibit the autolysis rate of strains.Lipase and protease activities were closely related to the sort of strains.Time of reaching the highest activities for lipase and protease depended on the autolytic degree of strains.All L.lactis ssp.Lactis strains showed higher lipase activities,and protease activities in L.delbrueckii ssp.Bulgaricus were mostly higher than other strains.These properties should be considered when commercial starters were selected.

关 键 词：乳酸菌 自溶 脂肪酶 蛋白酶 

分 类 号：TS201.3[轻工技术与工程—食品科学]