无糖发酵红豆乳乳酸菌的筛选及驯化  

Screening and taming of Lactic acid bacteria in the fermented sugar- free red bean milk

作　　者：王丽[1] 董英丽[1] 双全[1] 

机构地区：[1]内蒙古农业大学食品科学与工程学院,内蒙古呼和浩特010018

出　　处：《食品工业科技》2015年第23期186-189,共4页Science and Technology of Food Industry

基　　金：国家自然科学基金(31460443)

摘　　要：以从内蒙古传统发酵食品中分离的50株乳酸菌为对象,在无糖LB培养基进行初筛的基础上,于红豆乳中以产酸能力和蛋白质分解能力为目标值进行复筛,再对筛选出的菌株进行驯化。结果表明,50株供试乳酸菌经初筛获得3株生长状况较好的菌株S2-4、Sc8-1和NM-6。复筛结果表明NM-6在红豆乳中37℃培养48 h时其总酸度和游离氨基氮含量分别达到0.27%和1.215 mmol/L。再对菌株NM-6进行驯化后,其总酸度和游离氨基氮含量比驯化前分别提高了59.3%和25.3%。驯化后的菌株在红豆乳中有更好的适应性,增强了菌株的活力,从而有助于提高酸豆乳产品的质量。The growth ability of 50 Lactic acid bacteria strains isolated from the traditional fermented food in Inner Mongolia were screened in the sugar-free LB medium,and acid producing capability and protein decomposition capability were measured as the goal value in the red bean milk. Then the protein decomposition capability of selected strain was tamed gradually. The results showed that the three strains （S2-4, Sc8-1 and NM-6 ）were screened out with good growth ability, and one of the best strain NM-6 was selected by measuring protein decomposition capability in the red bean milk, and its total acidity and the free amino nitrogen content at 37 ℃ for 48 h were 0.27% and 1.215 mmol/L, respectively.After taming,the total acidity and the free amino nitrogen content of strain NM-6 were improved by 59.3% and 25.3%.The tamed strain had better adaptability in the red bean milk, at the same time the higher strain activity was helpful to improve the quarity of soymilk yoghurt products.

关 键 词：乳酸菌 无糖培养基 红豆乳 驯化 筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学]