一株具有潜在益生特性屎肠球菌的筛选及在酸菜中的应用  

Screening and application in Chinese sauerkraut fermentation of lactic acid bacteria of probiotic function

作　　者：卢海强[1] 霍文敏[1] 黄蕾[1] 谷新晰[1] 李晨[1] 李静纯[1] 田洪涛[1] 

机构地区：[1]河北农业大学食品科技学院,保定071001

出　　处：《食品科技》2017年第7期2-7,共6页Food Science and Technology

基　　金：河北省科技计划项目(13222806)

摘　　要：从东北地区自然发酵酸菜中筛选获得发酵性能优良且具有益生特性的乳酸菌,用以强化酸菜的营养价值。通过生理生化反应和16S r DNA分子序列分析对菌株进行鉴定,测定菌株亚硝酸盐降解能力、耐酸耐胆盐能力、模拟肠胃道存活能力、抗氧化性分析及在酸菜发酵中的应用,综合评价该菌株在制备功能性酸菜食品中的应用潜力。实验筛选获得1株屎肠球菌(Enterococcus faecium HS38),该菌的亚硝酸盐降解率为82.27%,经pH3.0酸处理和0.3%耐胆盐处理后,存活率分别为89.6%和85.7%,在模拟胃肠液中存活率分别为79.7%和41.4%,胞外羟自由基的清除率为92.47%。屎肠球菌HS38发酵酸菜速度快,能够有效控制酸菜中的亚硝酸盐含量,风味与自然发酵无差异。E.faecium HS38具有开发功能性酸菜产品的潜力。In order to enhance the nutritional value of Chinese sauerkraut, the lactic acid bacteria with good fermentative and probiotic properties were selected from the natural fermented sauerkraut. The lactic acid bacteria were identified by conventional physiological and biochemical tests, further identified as the 16S rDNA species region. For comprehensive evaluation of the strain in the preparation of functional sauerkraut food application potential, different studies had shown the ability of the nitrite degradation, acid resistance, bile salt resistance, simulated gastrointestinal viability, antioxidant derived strains of E. faecium HS38, and its application in sauerkraut fermentation. In this study, Enterococcus faecium HS38 was obtained. The rate of nitrite degradation was 82.27%, cell survival after exposure to simulated gastrointestinal tract for 6 h was 89.6% and 85.7%, respectively. Extracellular antioxidants rate was 92.47%. Compared with natural fermentation, E. faecium HS38 could effectively control the nitrite content, and had the potential to develop functional sauerkraut products.

关 键 词：酸菜 益生菌 屎肠球菌 传统发酵食品 

分 类 号：TS201.3[轻工技术与工程—食品科学]