西藏奶拉及牦牛奶中优良乳酸菌的筛选  

Screening of superior lactic acid bacteria in Naila and yak milk from Tibet

作　　者：杨静[1] 喻玲玲[1] 邹坤 刘玲彦 谈亚丽 李啸 肖萌 左一帆 YANG Jing;YU Lingling;ZOU Kun;LIU Lingyan;TAN Yali;LI Xiao;XIAO Meng;ZUO Yifan(Third-grade Pharmacological Laboratory on Traditional Chinese Medicine,State Administration of Traditional Chinese Medicine,College of Medicine and Health Sciences,China Three Gorges University,Yichang 443002,China;Hubei Key Laboratory of Natural Products Research&Development,College of Biological&Pharmaceutical Sciences,China Three Gorges University,Yichang 443002,China;Angel Biotechnology Co.,Ltd.,Yichang 443003,China)

机构地区：[1]三峡大学健康医学院三峡大学国家中医药管理局中药药理科研三级实验室,湖北宜昌443002 [2]三峡大学生物与制药学院天然产物研究与利用湖北省重点实验室,湖北宜昌443002 [3]安琪生物科技有限公司,湖北宜昌443003

出　　处：《中国酿造》2023年第6期59-63,共5页China Brewing

基　　金：国家自然科学基金资助项目(82204237)。

摘　　要：以德氏乳杆菌保加利亚亚种(Lactobacillus delbrueckii subsp. bulgaricus)6047为对照菌株,采用分离自西藏牧民自制奶拉及牦牛奶中的2株德氏乳杆菌(Lactobacillus delbrueckii)DB-3和JD-2发酵制备酸乳,通过测定酸乳的发酵时间以及发酵结束、4℃后熟24 h及冷藏7 d、14 d、21 d时的p H值、滴定酸度、脱水收缩性、黏度和游离氨基酸态氮含量筛选出具有优良发酵特性的菌株。结果表明,菌株DB-3的发酵特性较好,凝乳时间较短,仅需8.44 h,发酵终点、后熟24 h及冷藏21 d时pH值分别为4.51、4.35、4.06,滴定酸度分别为71.95°T、74.23°T、88.68°T,黏度分别为943 m Pa·s、1 054 m Pa·s、1 522 m Pa·s,脱水收缩性分别为32.43%、32.91%、35.81%,游离氨基酸态氮含量分别为5.27 mmol/L、5.46 mmol/L、6.24 mmol/L,说明菌株DB-3符合工业化生产需求,具有较好的产酸、产黏、持水性能及蛋白水解能力,作为酸乳发酵剂具有潜在的工业应用前景。With Lactobacillus delbrueckii subsp.bulgaricus 6047 as the control strain,the two strains of L.delbrueckii(DB-3 and JD-2)isolated from Tibetan herdsmen's homemade Naila(a dairy)and yak milk were fermented to produce yoghurt.The strains with superior fermentation characteristics were screened by measuring fermentation time,pH,titration acidity,dehydration contractility,viscosity and free amino acid nitrogen content of yoghurt at the end of fermentation,24 h after maturation and 7 d,14 d and 21 d after refrigeration at 4℃.The results showed that the fermentation characteristics of the strain DB-3 were good,the curd time was short,which was only 8.44 h.At the end of fermentation,24 h after ripening and 21 d after refrigeration,the pH was 4.51,4.35 and 4.06,respectively,the titrated acidity was 71.95°T,74.23°T and 88.68°T,the viscosity was 943 mPa·s,1054 mPa·s and 1522 mPa·s,the dehydration contractility was 32.43%,32.91%and 35.81%,and the free amino acid nitrogen content was 5.27 mmol/L,5.46 mmol/L and 6.24 mmol/L,respectively.The results indicated that the strain DB-3 met the demand of industrial production,had good properties of acid production,viscosity production,water holding and proteolytic ability,and had potential industrial application prospect as a yoghurt starter.

关 键 词：酸乳 德氏乳杆菌 发酵特性 筛选 

分 类 号：Q939.97[生物学—微生物学] TS252.1[轻工技术与工程—农产品加工及贮藏工程]