具有抑制腐败菌能力的罗伊氏乳杆菌筛选及在酸乳生产中的应用  

Screening of Lactobacillus reuteri Inhibiting Spoilage Organisms and Its Application to Yoghourt Production

作　　者：刘春娟[1] 边鑫[2] 赵士举[3] 

机构地区：[1]吉林省经济管理干部学院现代农业学院,吉林长春130012 [2]东北农业大学食品学院,黑龙江哈尔滨150030 [3]河南农业大学理学院,河南郑州450002

出　　处：《食品科学》2016年第7期157-162,共6页Food Science

摘　　要：以青霉菌作为酸乳腐败菌筛选具有抑制该菌能力的罗伊氏乳杆菌,并通过排除实验确定优势菌株的主要抑菌物质,再将优势菌株作为辅助发酵剂用于酸乳发酵,并对酸乳进行理化性质和感官品质的评定以及优势菌株在酸乳中生物防腐作用的探讨。结果表明,罗伊氏乳杆菌CICC6121是具有抑制青霉菌能力的优势菌株,其无细胞上清液中抑制青霉菌的主要活性成分为罗伊氏乳杆菌素;罗伊氏乳杆菌CICC6121在酸奶发酵过程中不会对保加利亚乳杆菌和嗜热链球菌产生拮抗作用,且所生产的酸乳与未接种CICC6121时的酸乳在理化性质和感官品质方面几乎无差别,在21 d的低温贮藏过程中,能够抑制酸乳中青霉菌的生长,减少因污染而造成酸乳的腐败变质。Lactobacillus reuteri with antimicrobial activity against Penicillium as spoilage bacteria in yoghurt was screened and the major antimicrobial substances produced by the dominant strain were determined by exclusion tests. Then, the dominant strain was applied as an adjunct culture to fermented milk. Meanwhile, physical and chemical properties and sensory quality of the yoghurt as well as the antiseptic effect of the dominant strain on it were studied. Results showed that Lactobacillus reuteri CICC6121 was the dominant strain against Penicillium. The antimicrobial substance in cellfree supernatant was reuterin. CICC6121 did not show any antagonism against Lactobacillus bulgaricus or Streptococcus thermophilus during yoghurt fermentation. The physicochemical properties and sensory quality of yoghurt inoculated and not inoculated with CICC6121 were nearly the same. During 21 days of cold storage, CICC6121 could inhibit the growth of Penicillium significantly and avoid yoghurt spoilage via contamination.

关 键 词：酸乳腐败菌 抑菌作用 罗伊氏乳杆菌 酸乳感官品质 生物防腐 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]