干酪乳杆菌产β-甘露聚糖酶发酵条件优化及在果汁澄清中的应用  

Optimization of fermentation conditions and application in fruit juice clarification of β-mannanase from Lactobacillus casei

作　　者：王烁 季海蕊 曹慧莹 赵丹 WANG Shuo;JI Hairui;CAO Huiying;ZHAO Dan(Engineering Research Center of Agricultural Microbiology Technology,Ministry of Education,Heilongjiang University,Harbin 150500,China;Key Laboratory of Microbiology,School of Life Science,Heilongjiang University,Harbin 150080,China;Guangxi Key Laboratory for Polysaccharide Material and Modifications,School of Marine Sciences and Biotechnology,Guangxi University for Nationalities,Nanning 530008,China)

机构地区：[1]黑龙江大学农业微生物技术教育部工程研究中心,黑龙江哈尔滨150500 [2]黑龙江大学生命科学学院微生物省高校重点实验室,黑龙江哈尔滨150080 [3]广西民族大学海洋与生物技术学院广西多糖材料与改性重点实验室,广西南宁530008

出　　处：《中国酿造》2022年第11期144-149,共6页China Brewing

基　　金：国家自然科学基金面上项目(32072189,32071519);广西多糖材料与改性重点实验室开放基金(No.GXPSMM20-2);黑龙江大学研究生创新科研项目(YJSCX2022-243HLJU)。

摘　　要：为丰富甘露聚糖酶在乳酸菌中的菌株来源,扩大甘露聚糖酶在食品级领域的应用。通过形态观察、API 50 CHL试剂条检测和16S r DNA序列分析,对产β-甘露聚糖酶的乳酸菌进行鉴定。结果表明,鉴定出一株产β-甘露聚糖酶的干酪乳杆菌(Lactobacillus casei)3MP-5-3。采用响应面法获得最优培养基组分为角豆胶5.7 g/L、酵母提取物5.2 g/L、葡萄糖8.0 g/L、蛋白胨10.0 g/L、牛肉膏10.0 g/L、柠檬酸铵3.0 g/L、1 mL吐温80和初始pH值6.1。优化后菌株产甘露聚糖酶酶活从(64.55±0.20)U/mL增加到(75.83±0.31)U/mL,是优化前的1.17倍。β-甘露聚糖酶能提高苹果、橙子、桃子、柿子和蓝靛果5种果汁出汁率和澄清度。其中酶处理组的柿子汁(44.53%)和苹果汁澄清度(73.60%)显著高于离心组(36.86%和64.41%)(P<0.05),分别提高了17.2%和14.3%。该结果表明干酪乳杆菌3MP-5-3粗甘露聚糖酶在果汁澄清具有经济、简便的应用潜力。In order to enrich the strain source of mannanase in lactic acid bacteria and expand the application of mannanase in the field of food grade,the β-mannanase-producing strain was identified. Results showed that a strain of β-mannanase-producing Lactobacillus casei 3MP-5-3 was identified by morphological observation, API 50 CHL reagent strip detection and 16S r DNA sequence analysis. The optimal fermentation conditions obtained by response surface methodology were carob gum 5.7 g/L, yeast extract 5.2 g/L, glucose 8.0 g/L, peptone 10.0 g/L, beef extract 10.0 g/L, ammonium citrate 3.0 g/L, Tween 80 1 ml and initial pH 6.1. After optimization, the activity of mannanase produced by the strain increased from(64.55±0.20) U/ml to(75.83±0.31) U/ml, which was 1.17 times of that before optimization. The β-mannanase could improve juice yield and clarity of apple, orange,peach, persimmon and indigo fruit juice. Among them, the clarity of persimmon juice(44.53%) and apple juice(73.60%) in enzymatic treatment group was significantly higher than that in centrifugal group(36.86% and 64.41%) by 17.2% and 14.3%, respectively(P<0.05). The results indicated that crude mannanase produced by L. casei 3MP-5-3 had economic and simple application potential in juice clarification.

关 键 词：干酪乳杆菌 Β-甘露聚糖酶 响应面法 发酵条件优化 果汁澄清 

分 类 号：Q935[生物学—微生物学]