益生乳酸菌筛选及其对草石蚕汁发酵特性的影响  

Screening of Probiotic Lactobacillus and Its Effect on the Fermented Characteristics of Stachys sieboldii Miq Juice

作　　者：曾令州 周青青 顾青 郦萍 Zeng Lingzhou;Zhou Qingqing;Gu Qing;Li Ping(School of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou 310018)

机构地区：[1]浙江工商大学食品与生物工程学院浙江省食品微生物技术研究重点实验室,杭州310018

出　　处：《中国食品学报》2021年第5期212-220,共9页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家重点研发计划项目子课题(2016YFD0400405-3)。

摘　　要：草石蚕是一种富含寡聚糖益生元的食材,通常作为原料腌制泡菜食品。然而,草石蚕泡菜经传统工艺发酵易出现亚硝酸盐含量过高、杂菌污染严重等诸多问题。本研究从实验室菌种保藏库中筛选出3株具有抗菌活性、降亚硝酸盐能力及产B族维生素的优质乳酸菌——植物乳杆菌ZJ316、沙克乳杆菌ZFM225、副干酪乳杆菌ZFM54。3株乳酸菌在草石蚕菜汁培养基中长势良好,其中植物乳杆菌ZJ316的生长情况最佳,培养24 h后OD_(600nm)值达1.84。该菌在草石蚕菜汁中发酵48 h后亚硝酸盐降解率为82.83%,叶酸产量达1.25μg/100 mL。同时,研究发现植物乳杆菌ZJ316发酵上清能抑制多数杂菌生长,对金黄色葡萄球菌等食源性病原菌的抑菌效果显著。GC-MS分析表明,植物乳杆菌ZJ316可使草石蚕汁发酵过程中产生酸类、醇类、酮类等物质,赋予草石蚕泡菜优良的发酵风味。植物乳杆菌ZJ316具有良好的益生及发酵特性,有望应用于绿色、营养、健康的草石蚕泡菜产品开发。Stachys sieboldii Miq is a kind of food rich in oligosaccharide probiotics,which is often used as the raw material to make kimchi food.However,the traditional fermenting process has many problems such as high content of nitrite and serious contamination of harmful bacteria.In this study,high quality lactic acid bacteria with antibacterial activity,ability to reduce nitrite and to product B group vitamin was screened out based on the bacteria stored in laboratory.Among them,Lactobacillus plantarum ZJ316,Lactobacillus sakei ZFM225 and Lactobacillus paracasei ZFM54 showed strong antibacterial activity and nitrite degrading ability.These three strains all grew well in the medium of Stachys sieboldii Miq juice,and the growth of L.plantarum ZJ316 was the best,with OD_(600nm) up to 1.84 after 24 hours of culturing.After 48 hours of fermentation,the nitrite degradation rate was 82.83%and the production of folate was up to 1.25μg/100 mL.And it was found that the supernatant could inhibit the growth of most harmful bacteria,and had a significant inhibitory effect on food-borne pathogens such as Staphylococcus aureus.GC-MS analysis showed that L.plantarum ZJ316 could produce acids,alcohols,ketones and other flavor substances during the fermentation of Stachys sieboldii Miq juice,giving it excellent fermenting flavor.L.plantarum ZJ316 has good probiotics and fermenting characteristics,which is expected to be used in the development of green,nutritious and healthy kimchi products.

关 键 词：乳酸菌 草石蚕泡菜 降亚硝酸盐 抑菌 叶酸 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]