长寿老人肠道乳酸菌多样性及其分离株对发酵乳品质的影响  

Isolation and Identification of Intestinal Lactic Acid Bacteria in Longevity Elderly and Effects of Their Isolates on the Quality of Fermented Milk

作　　者：肖石高 何梦雪 张振东[1,4] 王玉荣[1,4] 侯强川 XIAO Shigao;HE Mengxue;ZHANG Zhendong;WANG Yurong;HOU Qiangchuan(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Hubei Aolilong Food Co.Ltd.,Yichang 443000,China;Yichang Lactic Acid Bacteria Fermentation Engineering Technology Research Center,Yichang 443000,China;Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory,Hubei University of Arts and Science,Xiangyang 441053,China)

机构地区：[1]湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳441053 [2]湖北澳利龙食品股份有限公司,湖北宜昌444199 [3]宜昌市乳酸菌发酵工程技术研究中心,湖北宜昌444199 [4]湖北文理学院乳酸菌生物技术与工程襄阳市重点实验室,湖北襄阳441053

出　　处：《中国乳品工业》2021年第12期8-12,共5页China Dairy Industry

基　　金：襄阳市医疗卫生领域科技计划项目(2020ZD10)。

摘　　要：人体肠道是益生乳酸菌的重要资源库,为评估长寿老人肠道乳酸菌在发酵乳中的应用潜力,本研究首先对恩施地区长寿老人肠道乳酸菌进行分离纯化和鉴定,在此基础上使用优势乳酸菌菌株制作发酵乳,并使用电子鼻和电子舌以及高效液相色谱,对制作的发酵乳品质进行评价。结果显示,从恩施地区长寿老人肠道分离到的28株乳酸菌被鉴定为2个属:乳杆菌属(Lactobacillus)和肠球菌属(Enterococcus),进一步鉴定为6个种:唾液乳杆菌(L. salivarius)、发酵乳杆菌(L. fermentum)、泰国肠球菌(E. thailandicu)、屎肠球菌(E. faecium)、植物乳杆菌(L. plantarum)和黏膜乳杆菌(L. mucosae)。选取唾液乳杆菌和发酵乳杆菌分别制备发酵乳,并进行样品品质评价发现,两组发酵乳品质差异明显,唾液乳杆菌制备的发酵乳样品的鲜味、W1S和W2S等指标上低于发酵乳杆菌组,而W1C、W3C、W5C、酸味以及乳酸和柠檬酸的含量等指标显著高于后者,显示出更好的发酵特性。本研究可为老人肠道乳酸菌研究提供依据,并为发酵乳的制备提供乳酸菌菌种资源。The human intestine is an important source of Lactic acid bacteria. To evaluate the application potential of intestinal Lactic acid bacteria in fermented milk, we first isolated, purified and identified the intestinal Lactic acid bacteria from the elderly people in Enshi region. On this basis, dominant Lactic acid bacteria strains were applied to the production of fermented dairy products. The fermentation characteristics of these Lactic acid bacteria strains were evaluated by electronic nose, electronic tongue and high performance liquid chromatography. The results showed that the Lactic acid bacteria isolated from the intestinal tract of long-lived elderly people in Enshi area can be divided into two genera and further identified as six species: Lactobacillus salivarius, Lactobacillus fermentum, Enterococcus thailandicus, Enterococcus faecium, Lactobacillus plantarum and Lactobacillus mucosae, of which Lactobacillus salivarius and Lactobacillus fermentum are dominant. The strains of Lactobacillus salivarius and Lactobacillus fermentum were selected to ferment milk. Statistical analysis showed that there were obvious differences in smell, taste and organic acid in fermented milk prepared by those two species. The Lactobacillus mucosa group has lower indexes such as umami, W1 S and W2 S than the Lactobacillus fermentum group, but are higher than the latter in indexes such as W1 C, W3 C, W5 C, Lactic acid and citric acid content were significantly higher than the latter, so the former showing better fermentation characteristics. This study would provide a basis for intestinal Lactic acid bacteria in elderly people and provide Lactic acid bacteria resources for the production of fermented milk.

关 键 词：长寿老人 乳酸菌 分离鉴定 发酵乳制品 品质 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]