荔枝汁-大豆蛋白培养基鼠李糖乳杆菌发酵过程脂肪酸组的变化动态  

Dynamic of fatty acid group during fermentation of Lactobacillus rhamnosus in the medium of lychee juice and soybean protein

作　　者：刘欣[1] 郑雪芳[1] 刘芸[1] 陈峥[1] 王阶平[1] 刘波[1] LIU Xin;ZHENG Xue-Fang;LIU Yun;CHEN Zheng;WANG Jie-Ping;LIU Bo(Agricultural Bio-Resources Research Institute,Fujian Academy of Agricultural Sciences,Fuzhou 350003,China)

机构地区：[1]福建省农业科学院农业生物资源研究所,福州350003

出　　处：《食品安全质量检测学报》2020年第10期3130-3140,共11页Journal of Food Safety and Quality

基　　金：福建省科技计划项目-省属公益类科研院所基本科研专项(2016R1017-4,2017R1017-5)。

摘　　要：目的解析荔枝汁-大豆蛋白培养基鼠李糖乳杆菌发酵过程脂肪酸组的变化动态。方法利用气相色谱-质谱(gas chromatography-mass spectrometry,GC-MS)脂肪酸自动测定仪,分析植物原料荔枝汁、大豆蛋白(豆浆)、荔枝汁+大豆蛋白(体积比为1:1)培养基的脂肪酸组成,以及鼠李糖乳杆菌FJAT-13807(Lactobacillus rhamnosus FJAT-13807)发酵前后和发酵过程脂肪酸组的变化。结果荔枝汁-大豆蛋白复合培养基经过鼠李糖乳杆菌FJAT-13807发酵脂肪酸组成发生显著变化(P<0.05),发酵前脂肪酸标记30条,发酵后上升到53条,增加了76.77%,脂肪酸总量增加115.01%;脂肪酸标记可分为高含量(2条)、中含量(10条)和低含量(41条)3组,其中高含量组的脂肪酸标记C16:0和C18:1ω9c,含量占比超过45%,具有乳杆菌种属特征;鼠李糖乳杆菌FJAT-13807发酵过程中,脂肪酸组和活菌数变化趋势相近;发酵1h,活菌数达8.7×10^7 CFU/mL,此时,脂肪酸总量达1426116(响应值);发酵1-6 h,活菌数略有下降,为6.20×10^7 CFU/mL,脂肪酸总量相应下降为1106592(响应值);发酵6~12 h,活菌数含量急速上升到高峰56.00×10^7 CFU/mL,相应的脂肪酸总量也急速上升到2349101(响应值)。结论乳杆菌发酵能显著增加脂肪酸组的种类和含量,C16:0和C18:1ω9c为乳杆菌种属特征脂肪酸标记,可通过检测脂肪酸总量的变化,可以监测乳杆菌数量变化动态。Objective To analyze the dynamic of fatty acid group during fermentation of Lactobacillus rhamnosus in the medium of lychee juice and soybean protein.Methods Gas chromatography-mass spectrometry(GC-MS) fatty acid automatic analyser was used to analyze fatty acid profiles of plant materials of litchi juice,soybean protein(soya-bean milk) and litchi juice+soybean protein(V:V=1:1),as well as that of Lactobacillus rhamnosus FJAT-13807) before and after fermentation.Results The fatty acid profiles of litchi juice-soybean protein complex culture medium was significantly changed by Lactobacillus rhamnosus FJAT-13807(P<0.05).Thirty fatty acid biomarkers were labeled before fermentation of Lactobacillus rhamnosus FJAT-13807 in the litchi juice-soybean protein composite medium,and 53 after fermentation,increasing by 76.77%,and the total fatty acids increased of 115.01%.The fatty acid biomarkers could be divided into three groups of the high content group with 2 biomarkers,middle content group with 10 biomarkers and low content group with 41 biomarkers.The high content group contained 2 fatty acid biomarkers C16:0 and C1 8:1 ω9 c,the content of which accounted more than 45% of the total fatty acids,and had the characteristics of lactobacillus species.During the strain FJAT-13807 fermentation,the change trend of the fatty acid group and the number of viable bacteria was similar.After fermentation for 1 h,the number of viable bacteria reached 8.7×10^7 CFU/mL,simultaneously the total amount of fatty acids reached 1426116(response).Fermented for 1-6 h,the number decreased slightly to 6.20×10^7 CFU/mL,at the same time,the total fatty acid reduced to 1106592(response).Fermented for 6-12 h,the number increased rapidly to the peak of 56.00×10^7 CFU/mL,and the total fatty acid also increased rapidly to 2349101(response).Conclusion The fermentation of Lactobacillus rhamnosus could increase the species and content of fatty acid group.C16:0 and C18:1 ω9 c were the characteristics fatty acid markers of lactobacillus species and by

关 键 词：鼠李糖乳杆菌 荔枝汁 大豆蛋白 发酵 脂肪酸组 

分 类 号：TS201.3[轻工技术与工程—食品科学]