协同发酵生产植物乳杆菌发酵乳及其特性研究  

Lactobacillus plantarum fermented milk manufactured byco-fermentation and its properties

作　　者：石阳阳 江远智 李瑞 严利文 赵建新[1] 陈卫[1,3] 张灏[1,2] 杭锋 SHI Yangyang;JIANG Yuanzhi;LI Rui;YAN Liwen;ZHAO Jianxin;CHEN Wei;ZHANG Hao;HANG Feng(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;Food Biotechnology Institute of Jiangnan University,Yangzhou 225004,China;State Key Laboratory of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]江南大学(扬州)食品生物技术研究所,江苏扬州225004 [3]食品科学与技术国家重点实验室(江南大学),江苏无锡214122

出　　处：《食品与发酵工业》2021年第11期8-13,共6页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(31771953)。

摘　　要：植物乳杆菌具有多种健康功能,但其在牛乳中生长不良问题限制了在发酵乳中的应用。该研究将前期筛选的具有一定蛋白水解能力的乳酸菌菌株(1株瑞士乳杆菌、2株干酪乳杆菌、1株乳酸乳球菌、1株肠膜明串珠菌、2株嗜热链球菌、2株保加利亚乳杆菌)分别与植物乳杆菌在牛乳中协同发酵,并测定其产酸能力、植物乳杆菌活菌数、抗氧化能力以及感官性质。结果表明,协同发酵方法可促进植物乳杆菌在发酵乳中生长,活菌数最高达到(8.72±0.05)lg CFU/g。协同发酵乳抗氧化能力明显高于普通发酵乳,其中Lc24/Lp发酵乳的ABTS阳离子自由基和DPPH自由基清除能力分别达到(78.57±1.9)%和(81.99±0.56)%,且具有良好感官品质。协同发酵方法解决了植物乳杆菌在发酵乳中生长不良的问题,扩大了其在发酵乳中的应用。Lactobacillus plantarum has been reported with many health functions,but there is a hindrance to apply this organism into fermented milk production as its poor growth in milk.In this study,L.plantarum was co-fermented with certain proteolytic lactic acid bacteria strains selected in previous work(two strains of Lactobacillus casei,two strains of Lactobacillus helveticus,two strains of Steptococcus thermophilus,two strains of Lactobacillus delbrueckii subsp.bulgaricus,one strain of Lactococcus lactis and one strain of Leuconostoc mesenteroides),respectively.The acidification,viable counts of L.plantarum,anti-oxidant ability and sensory properties of fermented milk were determined.Results showed that co-fermentation significantly stimulated the growth of L.plantarum in milk,with the highest viable counts reaching(8.72±0.05)lg CFU/g.Co-fermented milk exhibited higher anti-oxidant ability than traditional fermented milk.The ABTS radical cation scavenging rate and DPPH radical cation scavenging rate of Lc24/Lp fermented milk was(78.57±1.9)%and(81.99±0.56)%,respectively.Besides,co-fermented milk also exhibited good sensory properties.The synergistic fermentation method solved the poor growth problem of L.plantarum,and promoted its application in yoghurt.

关 键 词：协同发酵 蛋白水解 植物乳杆菌 发酵乳 抗氧化 

分 类 号：TS252.54[轻工技术与工程—农产品加工及贮藏工程]