发酵花生酸奶益生乳杆菌菌株筛选及其蛋白酶活性  

Screening of Probiotic Lactobacillus Strains for Peanut Yoghurt Fermentation and Its Protease Activities

作　　者：李博[1,2] 谷新晰[1,2] 卢海强[1,2] 李晨[1,2] 田洪涛[1,2] 罗云波[3] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001 [2]河北省农产品加工工程技术研究中心,河北保定071001 [3]中国农业大学食品科技与营养工程学院,北京100083

出　　处：《中国食品学报》2017年第4期272-279,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：石家庄市科学技术研究与发展计划项目(11117272A);山东省科技发展计划项目(2010GG10048)

摘　　要：以从天然发酵食品及保健品中自行分离选育的14株益生乳杆菌为试验菌株,对花生乳发酵。对发酵前、后的pH值、活菌数、感官特性和蛋白酶活进行分析,经层层筛选,得到繁殖能力强,发酵活力好的2株益生乳酸菌。干酪乳杆菌05-20和植物乳杆菌fs-4发酵后活菌数在8.29 lg(CFU/m L)以上,pH值在4.5以下,蛋白酶活分别为4.417 U/m L和15.638 U/m L。通过SDS-PAGE电泳得出菌株具有蛋白酶活且能将大分子花生蛋白分解为小分子蛋白和花生肽。试验结果表明这两株益生乳杆菌具有发酵花生酸乳的潜力,为进一步开发花生酸奶产品和研究花生酸乳功能性质提供理论和实践依据。14 strains of probiotic lactic acid bacteria in the study which were isolated from natural fermented food and health products, they were studied as test strains to ferment peanut milk. Through the analysis of pH value, viable count, sensorial characteristics and protease activity, two strains of probiotic Lactobacillus strains are selected with high reproductive capacity, protease activity and good fermentative capability. Fermenting for 12 hours, viable cell count of Lactobacillus casei 05-20 and Lactobacillus plantarum fs-4 are more than 8.29 lg （CFU/mL）, pH values are under 4.5, protease activity are 4.417 U/mL and 15.638 U/mL respectively. Results of SDS electrophoresis show that the strains have high protease activity and peanut protein is decomposed into small molecular weight of peanut protein and peanut peptide by enzymatic hydrolysis. The result indicates that the two strains peanut yogurt, it provides a theoretical basis and practical basis researching of functional peanut yogurt products may be included as alternative fermentation strains of for further development of peanut yogurt products and

关 键 词：益生乳杆菌 花生酸奶 菌株筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS252.54[轻工技术与工程—食品科学与工程]