发酵豆乳乳酸菌的筛选及其对豆乳抗氧化性能的改善作用  

Screening of Lactic Acid Bacteria to Improve the Fermentation and Antioxidant Properties of Bean Milk

作　　者：王敬丽 孟珺 朱萌茜 章绍兵[1] WANG Jingli;MENG Jun;ZHU Mengxi;ZHANG Shaobing(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《现代食品科技》2024年第1期76-83,共8页Modern Food Science and Technology

基　　金：河南省重点研发与推广专项(科技攻关)(222102110080)。

摘　　要：该文通过分离纯化、形态观察和16S rDNA鉴定的方法,从传统发酵食品及健康人肠道中筛选出74株乳酸菌。以胃肠液耐受性、产酸能力和增殖能力为指标,初步筛选出5株性能优良的乳酸菌,并将其应用于发酵大豆乳、花生乳和鹰嘴豆乳,进一步测定菌株在3种豆乳中的产酸和增殖能力,筛选出适用于发酵不同豆乳的乳酸菌。其中发酵24 h时,Lactobacillus fermentum LF3.2在三种豆乳中均具有最强的产酸能力,发酵大豆乳和花生乳的pH值达到4.5以下。此时三种发酵豆乳中的活菌数都达到了8 log CFU/mL以上,在大豆乳和花生乳中L.fermentum LF3.2和L.plantarum G1.3增殖能力最强,在鹰嘴豆乳中L.fermentum LF3.2和L.plantarum G1.4的增殖能力最强。三种豆乳经L.fermentum LF3.2、L.plantarum G1.3发酵24 h后其抗氧化活性均显著提高,发酵大豆乳对DPPH·和OH·的清除率比未发酵分别高出23.34%、23.64%,增长量最高。L.fermentum LF3.2更能增加三种豆乳对DPPH·的清除率,而L.plantarum G1.3更能增加三种豆乳对OH·的清除率。本文研究结果对开发功能性发酵豆乳具有一定的指导意义,为乳酸菌应用于植物基发酵食品奠定了理论基础。Seventy-four strains of lactic acid bacteria were screened from traditional fermented foods and healthy human intestines through isolation and purification,morphological observation,and 16S rDNA identification.Five strains of these bacteria(Lactiplantibacillus plantarum Q2.3,L.fermentum LF3.2,L.pentosus Q1.4,L.plantarum G1.4,L.plantarum G1.3)with optimal gastrointestinal fluid tolerance,acid production capacity,and proliferation capacity were identified.Effectiveness of the five bacterial strains in the fermentation of soy milk,peanut milk,and chickpea milk,was examined.L.fermentum LF3.2 produced the most acid in the three kinds of bean milk after 24 h of fermentation,with minimum pH values lower than 4.5 for the fermented soy milk and peanut milk.At this point,the viable bacteria count in all three fermented bean milks exceeded 8 log CFU/mL.L.fermentum LF3.2 and L.plantarum G1.3 proliferated most in soy milk and peanut milk,while L.fermentum LF3.2 and L.plantarum G1.4 proliferated most in chickpea milk.The antioxidant activities of all three bean milks were significantly increased after 24 h of fermentation by L.fermentum LF3.2 and L.plantarum G1.3.Scavenging ofα,α-Diphenyl-β-Picrylhydrazyl free radicals(DPPH.)and hydrogen radicals(OH.)were 23.34%and 23.64%higher,respectively,in fermented soy milk than in unfermented soy milk.L.fermentum LF3.2 increased the DPPH.clearance rate and L.plantarum G1.3 increased the OH.clearance rate of all three bean milks.These findings serve as guidance for the development of functional fermented bean milk,and lay a theoretical foundation for the application of lactic acid bacteria in plant-based fermented foods.

关 键 词：乳酸菌 豆乳 发酵特性 抗氧化性 

分 类 号：TS201.3[轻工技术与工程—食品科学]