Viili中植物乳杆菌的分离鉴定及其发酵性质研究  

Study on Isolation,Identification and Fermentation of Lactobacillus plantarum Strains from Viili

作　　者：赵婷婷[1] 白雪[1] 鞠世颖[1] 赵鑫[1] 霍贵成[1] 

机构地区：[1]东北农业大学,乳品科学教育部重点实验室,哈尔滨150030

出　　处：《食品工业》2014年第4期97-102,共6页The Food Industry

基　　金：国家"863"计划项目(2011AA100902);食品安全与营养协同创新中心资助项目

摘　　要：为研究乳酸菌的功能,采用平板分离法从引进的芬兰发酵乳Viili中分离出4株高产胞外多糖乳酸菌v19,v20,v21和v24,通过表型,16S rDNA的PCR扩增,测序鉴定均为植物乳杆菌,多糖产量分别为125.56,111.72,89.24,104.73mg/L,采用4因素3水平L9(34)正交试验,确定v19高产胞外多糖的优化条件,发酵温度为27℃,发酵时间为18 h,培养基起始pH为6.5,接种量为4%,胞外多糖产量为370.11 mg/L,是优化前的近3倍。Four exopolysaccharide （EPS）-producing lactic acid bacterial were isolated （sWains v19, v20, v21 and v24） from imported Finnish yoghurt. Viili were screened and isolated with plate isolation method by means of their phenotype, 16S rDNA PCR amplification, sequencing and other methods. The results showed that all of the four strains isolated from Viili dairy products were Lactobacillus plantarum. The EPS yields were 125.56, 111.72, 89.24, 104.73 mg/L, respectively. Meanwhile, the fermentation conditions of v19 were optimized by orthogonal army design method. The results showed that the optimal fermentation conditions were fermentation 27 C for 18 h in a medium at pH 6.5 added with the amount of inoculation at 4%. Under these fermentation conditions, EPS production, 370.11 mg/L was obtained, which revealed an approximately 3-fold increase compared to pre-optimization.

关 键 词：Viili 植物乳杆菌 分离 鉴定 胞外多糖 

分 类 号：TS201.3[轻工技术与工程—食品科学]