腌制雪菜中适用发酵乳生产的耐酸性乳酸菌的筛选  

Screening of Acid-resisting Lactobacillus Filling for Fermented Milk Production from Pickled Potherb Mustard

作　　者：杨郁[1] 罗伊丝 刘小涛 金志华[1] 金庆超[1] 

机构地区：[1]浙江大学宁波理工学院生化学院,浙江宁波315100 [2]宁波牛奶集团有限公司,浙江宁波315010

出　　处：《食品与发酵科技》2016年第3期6-10,共5页Food and Fermentation Science & Technology

摘　　要：本文从腌制雪菜中筛选适用于发酵乳生产的耐酸性乳酸菌新菌种,以期为发酵乳新产品的开发提供实验室参考。从14份腌制雪菜样品中分离得到46株菌,选择人工胃液中生存率在0.1%以上的12株菌进行凝乳能力、感官评定、理化指标、微生物限量及发酵后乳酸菌数等实验,确定XC-6和XC-10株各项指标均符合国家标准,为较适用于发酵乳生产的耐酸性菌株,进行分子生物学鉴定,表明两株菌均属植物乳杆菌Lactobacillus plantarum属。The 46 strains acid-resisting lactobacillus were screened from pickled potherb mustard in order for the development of new fermented milk products in this paper. Milk coagulation ability, sensory evaluation, physical and chemical indexes, microbial limit and the number of lactic acid bacteria after fermentation were determined for 12 strains whose survival rate in simulated gastric fluid above 0.1%. The results showed that XC-6 and XC-10 were the acid-resistant strains suitable for fermented milk production. Finally, we determined the morphology and 16S rDNA of the XC-6 and XC-10 strains, and a BLAST search showed that both of two strains were Lactobocil- lus plantarum.

关 键 词：雪菜 发酵乳 耐酸性 人工胃液 筛选 

分 类 号：TS252[轻工技术与工程—农产品加工及贮藏工程]