十株乳酸菌耐酸特性及单宁酸耐受性的研究  

Research on Acid-resistant Characteristics and Tannic Acid Tolerance of Ten Strains of Lactobacillus

作　　者：田延楚 吕嘉枥[1] 余芳[1] 张军蒙 

机构地区：[1]陕西科技大学食品与生物工程学院,西安710021

出　　处：《中国调味品》2017年第1期5-9,共5页China Condiment

基　　金：国家自然科学基金资助项目(59493300);教育部博士点基金资助项目(9800462)

摘　　要：在乳酸菌发酵果蔬汁过程中,某些果蔬汁偏高的酸度和单宁酸含量是影响发酵的主要因素之一。研究采用植物乳杆菌、干酪乳杆菌、鼠李糖乳杆菌、嗜热链球菌、副干酪乳杆菌、嗜酸乳杆菌、罗伊氏乳杆菌、粪链球菌、乳双歧杆菌和保加利亚乳杆菌,对其耐酸特性以及单宁酸对其生长的影响进行了研究。结果表明:10株乳酸菌产酸量依次为2.97%,3.24%,2.83%,1.14%,3.03%,2.56%,2.7%,1.0%,0.94%,2.56%;10株乳酸菌初始生长的pH值依次为4.0,3.5,4.0,4.5,3.0,4.0,3.5,4.5,4.5,3.0;而单宁酸对10株乳酸菌的生长有抑制作用,10株菌对单宁酸的耐受性依次为0.25%,0.25%,0.1%,0.2%,0.15%,0.15%,0.15%,0.15%,0.1%,0.15%。In the process of fermenting fruit and vegetable juice with lactobacillus, the high acidity and tannin content is one of the main factors that affect the fermentation. Ten strains of lactobacillus, such as Lactobacillus plantarum , Lactobacillmus casei , Lactobacillus rhamnosus , Streptococcus thermophilus , Lacllus paracasei, Lactobacillus acidophilus, Lactobacillus reuteri, Enterococcus faecalis, Bi fidobacterium lactis and Lactobacillus bulgaricus, are studied on the acid-resistant characteristics and the effect of tannic acid on the growth of these lactobacillus strains. The results show that the acid production amount of these ten strains of lactobacillus is 2. 97%, 3.24%, 2.83%, l. 14%, 3.03%, 2.56%, 2. 7%, 1.0%, 0. 94%%, 2.56% the initial pH value of these ten strains of lactobacillus is 4.0, 3. 5, 4.0, 4.5, 3.0, 4.0, 3.5, 4.5, 4.5, 3.0 % tennic acid has effect on the growth of these ten strains of lactobacillus, and tannic acid tolerance to these ten strains of lactobacillus is 0.25%, 0.25%, 0. 1%, 0. 2%, 0. 15%, 0. 15%, 0. 15%, 0. 15%, 0. 1%, 0. 15%.

关 键 词：乳酸菌 耐酸特性 单宁酸 

分 类 号：TS201.1[轻工技术与工程—食品科学]