酸汤子中乳酸菌和酵母菌益生特性  

Probiotic Characteristics of Lactic Acid Bacteria and Yeast in Sour Soup

作　　者：魏明智 王维浩[1,2] 全志刚 季柳俊澜[1] 胡鑫 刘伟 鹿保鑫[1] 曹龙奎[1,2] Wei Mingzhi;Wang Weihao;Quan Zhigang;Ji Liujunlan;Hu Xin;Liu Wei;Lu Baoxin;Cao Longkui(College of Food Science,Heilongjiang Bayi Agricultural University,Daqing 163319;National Coarse Cereal Engineering Research Center,Heilongjiang Bayi Agricultural University,Daqing 163319)

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]黑龙江八一农垦大学国家杂粮工程技术研究中心,大庆163319

出　　处：《中国粮油学报》2024年第9期27-36,共10页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省“百千万”工程科技重大专项(2021ZX12B06)。

摘　　要：为了从酸汤子中筛选出具有益生特性的乳酸菌和酵母菌,以生长曲线、产酸速度、模拟胃肠液、抗氧化活性为初筛,然后通过测定黏附性、安全特性及16S rDNA序列,进行评价乳酸菌和酵母菌的益生特性。结果表明:乳酸菌和酵母菌的生长曲线和产酸能力较好;乳酸菌R.2.3和酵母菌J1、J3、J4具有较强的耐酸能和胆盐耐受性与对照菌(嗜酸乳杆菌和酿酒酵母)相比显著增加(P<0.05);乳酸菌R.2.3、R.4.2和酵母菌J3在胃肠液中存活率较好;乳酸菌R.2.3、R.4.2、R.5.3、酵母菌J1、J4的抗氧化能力较强;R.2.3、J3的具有较强的疏水性和自聚性和抑菌能力;乳酸菌R.2.3、R.4.2和酵母菌J3没有出现溶血性,可以进行后续实验;最后对3株菌行了16S rDNA的鉴定,乳酸菌R.2.3和R.4.2为乳酸杆菌中的戊糖片球菌,酵母菌J3为发酵毕赤酵母菌。通过对筛选的乳酸菌和酵母菌进行生物活性、抑菌活性、溶血性的实验筛选出2株戊糖片球菌和1株发酵毕赤酵母菌具有一定的益生特性。To screen for lactic acid bacteria and yeasts with probiotic properties from sour soup,an initial screening was conducted based on growth curves,acid production rate,simulated gastric and intestinal fluids,and antioxidant activity.After that,the adhesion properties,safety characteristics,and 16S rDNA sequences of the lactic acid bacteria and yeasts were evaluated.The results indicated that both lactic acid bacteria and yeasts exhibited favorable growth curves and acid production capabilities.Compared to the control strains(Lactobacillus acidophilus and Saccharomyces cerevisiae),lactic acid bacteria R.2.3 and yeasts J1,J3,J4 showed significantly increased resistance to acid and bile salt tolerance(P<0.05).Lactic acid bacteria R.2.3,R.4.2,and yeast J3 demonstrated better survival rates in gastric and intestinal fluids.Lactic acid bacteria R.2.3,R.4.2,R.5.3,and yeasts J1,J4 exhibited strong antioxidant capabilities.R.2.3 and J3 showed high hydrophobicity,auto-aggregation,and antibacterial activity.Lactic acid bacteria R.2.3,R.4.2,and yeast J3 did not display hemolytic activity,making them suitable for further experiments.The 16S rDNA identification revealed that lactic acid bacteria R.2.3 and R.4.2 were the genus Pediococcus pentosaceus,and yeast J3 was identified as Brettanomyces bruxellensis.Through biological activity,antibacterial activity,and hemolytic experiments,two strains of Pediococcus pentosaceus and one strain of Brettanomyces bruxellensis were identified to possess certain probiotic properties,suitable for further research.

关 键 词：酸汤子 乳酸菌 酵母菌 益生特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]