乳酸菌发酵大豆糖蜜生产乳酸及糖代谢变化  

Lactic Acid Production by Fermentation of Soybean Molasses with Lactic Acid Bacteria and Carbohydrate Metabolism

作　　者：江杨娟 徐丽[1] 陈美思[1] 周小敏 韩翠萍[1] 王松[1] JIANG Yangjuan;XU Li;CHEN Meisi;ZHOU Xiaomin;HAN Cuiping;WANG Song(College of Food Science, Northeast Agricultural University, Harbin 150030, China)

机构地区：[1]东北农业大学食品学院,黑龙江哈尔滨150030

出　　处：《食品科学》2018年第6期130-134,共5页Food Science

基　　金："十二五"国家科技支撑计划项目(2014BAD22B01)

摘　　要：选用德氏乳杆菌保加利亚亚种KLDS1.8501、嗜酸乳杆菌KLDS1.0327、嗜酸乳杆菌ATCC11975、植物乳杆菌植物亚种CICC23168、干酪乳杆菌ATCC393、植物乳杆菌NAU322分别接种于大豆糖蜜,用高效液相色谱法测定乳酸的产生以及碳水化合物的利用情况,分析不同乳酸菌发酵大豆糖蜜生产乳酸能力及糖代谢能力。结果表明,在15°Brix大豆糖蜜中,37℃、pH 6.0条件下发酵24 h,植物乳杆菌植物亚种CICC23168的活细胞数达到6.66×109 CFU/mL,乳酸产生量为12.18 g/L,总糖消耗量为22.48 g/L,与其他菌株相比有明显优势。因此,植物乳杆菌植物亚种CICC23168是能利用大豆糖蜜发酵产乳酸的潜力菌株。Lactobacillus delbrueckii ssp.bulgaricus KLDS1.8501,L.acidophilus KLDS1.0327,L.acidophilus ATCC11975,L.plantarum subsp.plantarum CICC23168,L.casei ATCC393and L.plantarum NAU322were separately utilized to ferment soybean molasses to produce lactic acid.The lactic acid production and carbohydrate metabolism of these six strains were analyzed by high performance liquid chromatography(HPLC).The results indicated that L.plantarum subsp.plantarum CICC23168showed better growth(6.66×109CFU/mL),greater sugar consumption(22.48g/L)and higher production(12.18g/L)of lactic acid during24h incubation at37℃in15°Brix soybean molasses,compared to the other bacteria.Therefore,L.plantarum subsp.plantarum CICC23168is a potential strain for producing lactic acid by using soybean molasses.

关 键 词：乳酸菌 大豆糖蜜 发酵 乳酸 糖代谢 

分 类 号：TS201.21[轻工技术与工程—食品科学]