乳酸杆菌抑制致病菌及生物保鲜发酵剂特性评价  

Antagonistic Effect of Lactobacillus Strains against Bacterial Pathogens and Performance Evaluation of Bio-preservative Starter Cultures

作　　者：徐显睿 李翠凤 张宗博 夏文洋 隋勇军 李道河 陈政言 张兰威[3] XU Xianrui;LI Cuifeng;ZHANG Zongbo;XIA Wenyang;SUI Yongjun;LI Daohe;CHEN Zhengyan;ZHANG Lanwei(Food Laboratory of Qingdao Genyuan Biotechnology Group Co.Ltd.,Qingdao 266000,China;Qingdao GBW Industrial Co.Ltd.,Qingdao 266000,China;College of Food Science and Engineering,Ocean University of China,Qingdao 266000,China)

机构地区：[1]青岛根源生物技术集团有限公司食品实验室,山东青岛266000 [2]青岛诺和诺康实业有限公司,山东青岛266000 [3]中国海洋大学食品科学与工程学院,山东青岛266000

出　　处：《乳业科学与技术》2021年第1期18-22,共5页JOURNAL OF DAIRY SCIENCE AND TECHNOLOGY

摘　　要：以15株乳酸杆菌为研究对象,动物双歧杆菌乳亚种BB-12作为对照,研究它们对肠道致病菌的抑菌特性。结果表明:9株菌对5株指示菌均有较好抑制作用,2株菌对金黄色葡萄球菌、肠炎沙门氏菌、大肠杆菌和蜡样芽孢杆菌均有抑制作用;以抑菌效果、凝乳状态、产酸性能为指标,筛选出4株菌,与嗜热链球菌ST-21组合制备生物保鲜发酵剂;通过测定各发酵剂产酸性能、各组发酵乳产酸性能、质构(硬度、稠度、黏聚性)和感官评价表明,发酵剂配方3产酸快、后酸化能力及奶油香气突出,适用于生产风味发酵乳;发酵剂配方7发酵乳的质构特性最好,适合生产乳饮料;发酵剂配方2发酵乳的稠度和黏聚性最小,适用于生产干酪。A total of 15 food-grade Lactobacillus strains were evaluated for their antagonism against gastrointestinal pathogens using Bifidobacterium animalis subsp.lactis BB-12 as a control.The results showed that nine of the strains possessed excellent antibacterial properties against five indicator bacteria tested,and two of the remaining six strains were antagonistic against four of the indicator bacteria,Staphylococcus aureus,Salmonella,E.coli and Bacillus cereus.According to their antagonistic effect,acid producing ability and milk curding ability,four strains were selected and each of them was combined with Streptococcus thermophilus ST-21 for use as bio-preservative starter cultures.Streptococcus thermophilus ST-21+strain Z-38 at a ratio of 2:1 could produce acid rapidly,have potent post-acidification capacity and produce a strong milky aroma,being suitable for the production of flavored yogurt.Streptococcus thermophilus ST-21+strain Z-40 at a ratio of 2:1 resulted in the best texture of yogurt,being suitable for the production of fermented dairy drink.Yogurt fermented by Streptococcus thermophilus ST-21+strain Z-12 at a ratio of 1:1 showed the lowest consistency and cohesiveness.

关 键 词：乳酸杆菌 抑菌性 凝乳 产酸性能 质构 生物保鲜发酵剂 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]