益生元对藏灵菇发酵乳细菌多样性和胞外多糖产量的影响  

Effects of Prebiotics on Bacterial Diversity and Exopolysaccharide Production of Tibetan Kefir

作　　者：杨铭 郭婷[1,2,3] 杜鸿宇 张弛 杨贞耐[1,2,3] 朱宏 张健[1,2,3] YANG Ming;GUO Ting;DU Hongyu;ZHANG Chi;YANG Zhennai;ZHU Hong;ZHANG Jian(Bejing Advanced Innovation Center for Food Nutrition and Human Health,Bejing Technology and Business University,Bejing 100048,China;Food Additive Engineering Technology Research Center,Beijing Technology and Business University,Beijing 100048,China;Beijing Laboratory of Food Quality and Safety,Bejing Technology and Business University,Bejing 100048,China;Shijazhuang Junlebao Dairy Co.,Ltd.,Shijazhuang 050221,China)

机构地区：[1]北京工商大学北京食品营养与人类健康高精尖创新中心,北京100048 [2]北京工商大学食品添加剂工程技术研究中心,北京100048 [3]北京工商大学食品质量与安全北京实验室,北京100048 [4]石家庄君乐宝乳业有限公司,石家庄050221

出　　处：《中国乳品工业》2020年第1期4-7,13,共5页China Dairy Industry

基　　金：北京市自然科学基金资助项目(6192004);国家自然科学基金资助项目(31871823)

摘　　要：考察低聚木糖(xylooligosaccharides,XOS)、低聚半乳糖(galacto-oligosaccharides,GOS)、菊粉(Inulin)和低聚果糖(oligofructose,FOS)对藏灵菇发酵乳微生物组成、丰度、胞外多糖(exopolysaccharide,EPS)产量和发酵特性的影响。益生元对藏灵菇EPS的产量影响显著(P<0.05),其大小依次为XOS>GOS>FOS>Inulin,其中无氧条件下XOS会促进藏灵菇中Lactobacillus bulgaricus菌株增殖为优势菌群(丰度57%),降低Weissella sp.(-20%)和Acetobacter sp.(-9%)属菌群丰度,使得藏灵菇发酵乳中的EPS产量达2117.55 mg/L,是对照组(未添加益生元)的16.9倍。GOS、Inulin和FOS有氧发酵条件下,也分别通过对藏灵菇中Shewanella sp.、Lactobacillus kefiranofaciens、Lactococcus sp.、Lactobacillus kefiri、Dysgonomonas sp.、Pseudomonas sp.、Lactobacillus sp.和Streptococcus sp.菌群丰度的调节使藏灵菇EPS的产量分别增加了11.62倍、2.52倍和10.06倍。对藏灵菇发酵乳的pH和黏度分析显示,添加益生元减慢了pH降低速度,但降低了发酵终点的pH值。XOS、GOS、Inulin和FOS 4种益生元发酵乳的黏度分别增加2.48倍、1.51倍、1.31倍和1.54倍。研究表明XOS、GOS、Inulin和FOS益生元通过改变藏灵菇的菌群构成,影响藏灵菇的发酵特性和胞外多糖产量,改善藏灵菇发酵乳的品质。The effects of xylooligosaccharides(XOS), galacto-oligosaccharides(GOS), inulin and oligofructose(FOS) on the microbial composition, abundance, EPS productivity and fermentation characteristics of Tibetan kefir were investigated. The prebiotics showed significant influence on the EPS production of Tibetan kefir(P<0.05), and the influence-extent order was XOS>GOS>FOS>Inulin. Under anaerobic conditions, XOS promoted the Lactobacillus bulgaricus growing into dominant strain(Abundance 57%) of Tibetan kefir microbiota, but reduced the abundance of Weissella sp.(-20%) and Acetobacter sp.(-9%). These microbiota changes resulted in the increasing of EPS produced by Tibetan kefir to 2117.55 mg/L, which is 16.9-times EPS productivity of the control group. In aerobic conditions, GOS, Inulin and FOS also showed significant influence on the abundance of the Shewanella sp., Lactobacillus kefiranofaciens, Lactococcus sp., Lactobacillus kefiri, Dysgonomonas sp., Pseudomonas sp., Lactobacillus sp. and Streptococcus sp., and increased the yield of EPS of Tibetan kefir by 11.62 times, 2.52 times and 10.06 times, respectively. The Addition of prebiotics also affect the fermentation and quality of the yogurt fermented by Tibetan kefir.The pH and viscosity of the yogurt showed that the addition of prebiotics slowed down the fermentation process, but lowered the pH value of the fermentation end(48 h). The viscosity of yogurt with XOS, GOS, Inulin and FOS increased by 2.48 times, 1.51 times, 1.31 times and1.54 times, respectively. These results showed XOS, GOS, Inulin and FOS can improve the fermentation characteristics and EPS production of Tibetan kefir resulting in the quality improvement of yogurt fermented with Tibetan kefir.

关 键 词：益生元 藏灵菇 微生物多样性 胞外多糖 

分 类 号：Q93-235[生物学—微生物学]