发酵驴奶乳酸菌的筛选及其生理作用  

Screening and Physiological Function of Lactic Acid Bacterial Strain for Fermented Donkey Milk

作　　者：彭珊珊[1] 李胜杰[1] 陈廷涛[1] 魏华[1] 徐锋[1] 

机构地区：[1]南昌大学食品科学与技术国家重点实验室,江西南昌330047

出　　处：《食品科学》2013年第15期143-147,共5页Food Science

基　　金：国家自然科学基金青年基金项目(31000048);国家自然科学基金面上项目(31170091)

摘　　要：为筛选可用于驴奶发酵的价值菌株,从凝乳能力、酸度、胞外多糖产量等角度评价本实验室现有乳酸菌对驴奶发酵的生产性能及其抗氧化性、致病菌拮抗等益生性能。结果表明:6株乳酸菌均可使驴奶凝乳,其中Lactobacillus reuteri、Lactobacillus plantarum和Lactobacillus rhamnosus凝乳能力和抗氧化活性最佳,而Lactobacillus plantarum对所测试8株致病菌均具有良好的拮抗效果,Lactobacillus rhamnosus可产生高达70mg/L的胞外多糖。本结果揭示乳酸菌发酵驴奶的可行性及其益生和保健效果。Lactic acid bacterial （LAB） strains able to ferment donkey milk were screened in this study according to fermentation characteristics such as coagulation capacity, acidity and exopolysaccharide （EPS） yield and probiotic properties such as antioxidant activity and pathogen antagonism. The results indicated that all six strains tested in this study were able to coagulate donkey milk, among which Lactobacillus reuteri, Lactobacillus plantarum and Lactobacillus rhamnosus had excellent coagulation capacity and oxidation resistance. In addition, Lactobacillus plantarum revealed excellent antagonistic activity against 8 pathogens from contaminated foods, and Lactobacillus rhamnosus could result in an EPS yield as high as 70 mg/L. The current study demonstrates that a probioic fermented milk can be made from LAB fermentation of donkey milk.

关 键 词：乳酸菌 驴奶 抑菌 抗氧化性 胞外多糖 

分 类 号：TS275.4[轻工技术与工程—农产品加工及贮藏工程]