发酵桑葚汁的新型菌种筛选及润肠通便功能研究  

Studies on Strain Screening,Quality Analysis and Laxative Function of Fermented Mulberry Juice with New Probiotics

作　　者：张澜 李晨[1,3] 张波 岳停停[1] 田洪涛 王志刚[2] Zhang Lan;Li Chen;Zhang Bo;Yue Tingting;Tian Hongtao;Wang Zhigang(College of Food Science and Technology,Agricultural University of Hebei,Baoding 071000,Hebei;National Engineering Research Center for Agriculture in Northern Mountainous Areas,Baoding 071000,Hebei;Hebei Technology Innovation Center of Probiotic Functional Dairy Product,Baoding 071000,Hebei)

机构地区：[1]河北农业大学食品科技学院,河北保定071000 [2]国家北方山区农业工程技术研究中心,河北保定071000 [3]河北省益生功能性乳制品技术创新中心,河北保定071000

出　　处：《中国食品学报》2022年第9期123-135,共13页Journal of Chinese Institute Of Food Science and Technology

基　　金：河北省自然科学基金项目(C2017204094)。

摘　　要：桑葚被誉为“21世纪最佳保健果品”,但不耐贮藏,极易腐烂;在新型益生菌发酵桑葚汁功能性产品研发中,缺乏专用菌种/株。以黑珍珠桑葚为原料,以从自然发酵葡萄汁中自行分离并鉴定的12株新型益生乳酸菌为试验菌株,比较其在桑葚汁培养基中的产酸特性与生长能力,对试验菌株进行初筛。品评初筛菌株发酵优化后的桑葚汁培养基的感官品质,对菌株进行复筛。分析复筛菌株纯种发酵桑葚汁产品的质量。研究复筛菌株纯种发酵桑葚汁对小鼠的润肠通便作用。结果表明:经初筛和复筛,获得1株适宜发酵桑葚汁的新型益生菌,即植物乳杆菌P17;用P17菌株纯种发酵的桑葚汁产品组织状态均匀稳定,具有浓郁的果香与发酵香气,理化与营养成分符合相关国家与行业标准,益生菌活菌含量达8.7×10^(8) CFU/mL,富含多酚物质(199.59 g/kg±0.12 g/kg)与花青素(29.12 mg/L±0.06 mg/L)。发酵桑葚汁4℃保质期为25 d,益生菌活菌数为9.5×10^(7) CFU/mL。P17菌株纯种发酵桑葚汁使便秘模型小鼠缩短了排便时间,促进了小肠运动与内容物排放,从而改善了小鼠的便秘状况。Mulberry is known as‘the best health fruit in the 21st century’,however it is not resistant to storage and is extremely perishable.In the research and development of new probiotic fermented mulberry juice functional products,there is a lack of special strains.The black pearl mulberries are used as raw materials,and 12 new probiotic lactic acid bacteria isolated and identified from natural fermented foods are used as test strains.By comparing the acid production characteristics and growth ability of the test strains in the preliminary mulberry juice medium,the test strains were preliminarily screened;the sensory quality of the optimized mulberry juice culture medium was evaluated by the preliminary screening strain,and the strains were re-screened;the quality of the pure-bred fermented mulberry juice products of the re-screened strains was analyzed and evaluated.We studied the laxative effect of pure-bred fermented mulberry juice products on test mice.The results showed that:after preliminary screening and re-screening,a new probiotic suitable for fermenting mulberry juice,namely Lactobacillus plantarum P17,was obtained;the pure-bred fermented mulberry juice product of P17 strain was uniform and stable in tissue.Rich fruity aroma and fermented aroma,physical,chemical and nutrient composition comply with relevant national and industry standards,and the content of live probiotic bacteria reaches 8.7×10_(8) CFU/mL and is rich in polyphenols(199.59 g/kg±0.12 g/kg)and anthocyanins(29.12 mg/L±0.06 mg/L).Its shelf life is 25 days in 4℃,and the number of viable probiotic bacteria is still 9.5×10^(7) CFU/mL;P17 pure-bred fermented mulberry juice product shortened defecation time,promoted small intestinal movement and content discharge in constipation model mice and improves the constipation of mice.

关 键 词：益生菌 发酵桑葚汁 菌种筛选 质量分析 润肠通便功能 

分 类 号：TS255.44[轻工技术与工程—农产品加工及贮藏工程]