雪莲菌酵母鉴定与益生特性研究  

Identification and Probiotic Property of Yeasts from Tibet Kefir

作　　者：李云[1,2] 刘同杰[1] 阮晖[1] 何国庆[1] 

机构地区：[1]浙江大学生物系统工程与食品科学学院,杭州310027 [2]韩山师范学院生物系,广东潮州521041

出　　处：《中国食品学报》2016年第9期192-198,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金重点项目(31130042)

摘　　要：研究了雪莲菌来源酵母的益生特性。鉴定了分离自雪莲菌的7株优势酵母菌,分别是酿酒酵母K11,发酵毕赤酵母K14,汉逊德巴利酵母H2,涎沫假丝酵母D3,近平滑假丝酵母菌D4,马克斯克鲁维酵母Z17,单孢酿酒酵母K21。经过模拟胃液的耐酸性,模拟肠液和耐胆盐试验,筛选出K11、K14、H2和Z17为潜在益生特性的酵母菌株。试验结果表明:4株酵母菌株显示较好的耐酸性和胃肠转运耐受性以及耐受胆盐的能力,其中Z17能耐受2.0%的胆盐,K11和K14能耐受1.8%的胆盐浓度,H2能耐受1.5%的胆盐;4株酵母菌株在培养条件下以及非生长的静息细胞状态都表现出降解胆固醇活性,其中菌株K11降解活性最好,培养48h和静息细胞12h胆固醇的降解率达65%和57%。4株酵母均具有DPPH自由基和羟自由基清除能力。Seven predominant yeast strains were isolated and identified from Tibet kefir, including Saccharomyces cerevisiae Kll, Pichia fermentans K14, Debaryomyces hansenii H2, Candida zeylanoides D3, Candida parapsilosis D4, Kluyveromyces marxianus Z17 and Kazachstania unispora K21. The yeast strains were tested for their potential as probi- otics. Among the seven strains, Kll, K14, H2 and Z17 tolerated low pH in simulated gastric juice and remained high survival rate in simulated intestinal juice. The strain Z17 can grow in 2.0% concentration of bile salt, followed by the Kll and K14 in 1.8%, and H2 in 1.5% bile salt. The four strains were able to degrade cholesterol from the growth medium and with resting cells. The Saccharomyces cerevisiae Kll exhibited higher activity and achieved 65% degradation rate in grow medium and 57% with resting cells. The four strains showed ability to scavenge DPPH （2, 2-diphenyl-1- picrylhydrazyl） and hydroxyl radical. The result indicated that the selected yeast strains from Tibet kefir may be used as probiotics.

关 键 词：酵母菌 益生特性 雪莲菌 

分 类 号：TS201.3[轻工技术与工程—食品科学]