抗氧化乳酸菌的筛选及其对夸克奶酪品质的影响  

Screening of lactic acid bacteria with antioxidant capacity and its effect on quality of quark cheese

作　　者：吴涵清 洪青[2] 刘振民[2] 张灏[1] 贾向飞 郝燕萍 WU Hanqing;HONG Qing;LIU Zhenmin;ZHANG Hao;JIA Xiangfei;HAO Yanping(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China;State Key Laboratory of Dairy Biotechnology,Shanghai Engineering Research Center of Dairy Biotechnology,Dairy Research Institute of Bright Dairy&Food Co.Ltd.,Shanghai 200436,China;School of Food Science and Technology,Shanghai Ocean University,Shanghai 201306,China)

机构地区：[1]江南大学食品学院,江苏无锡214122 [2]乳业生物技术国家重点实验室,上海乳业生物工程技术研究中心,光明乳业股份有限公司乳业研究院,上海200436 [3]上海海洋大学食品学院,上海201306

出　　处：《食品与发酵工业》2024年第22期286-293,共8页Food and Fermentation Industries

基　　金：市国资委企业创新发展和能级提升项目(2022013)。

摘　　要：为获得具有高蛋白水解及抗氧化能力的附属发酵剂,该文对12株乳酸菌的产酸、蛋白酶活性、蛋白水解和抗氧化能力进行综合评价,将筛选到的潜在有益菌株作为附属发酵剂制备夸克奶酪。通过测定奶酪的理化指标及贮藏期间奶酪的微生物、滴定酸度、质构和抗氧化活性的变化,评估附属发酵剂对奶酪品质的影响。结果表明,12株乳酸菌中马乳酒样乳杆菌(Lactobacillus kefiranofaciens)XZ-54产酸能力较弱,而蛋白酶活性高、蛋白水解和抗氧化能力强,具有成为夸克奶酪附属发酵剂的潜力。XZ-54的添加对夸克奶酪理化指标、硬度和涂抹性无显著影响(P>0.05),在21 d贮藏期内奶酪中XZ-54的活菌数均能维持在10^(7)CFU/g以上,且能显著提升奶酪DPPH自由基、ABTS阳离子自由基和羟自由基清除率。因此,马乳酒样乳杆菌XZ-54可以作为附属发酵剂应用于夸克奶酪,并能改善奶酪的抗氧化品质,具有开发和应用价值。The addition of adjunct culture has a significant impact on the quality of cheese.To screen adjunct culture with high protein hydrolysis and antioxidant capacity,this study evaluated 12 strains of lactic acid bacteria based on the acid production,protease activity,proteolysis,and antioxidant capacity.The potentially beneficial strain was used as adjunct culture to make quark cheese.The effect of adjunct culture on cheese quality was assessed by examining physicochemical indices,titration acidity changes,lactic acid bacteria count,texture alterations,and antioxidant activity during storage.Results showed that Lactobacillus kefiranofaciens XZ-54,which had a weak acid-producing capacity,high protease activity,protein hydrolysis,and antioxidant capacity,had the potential to be used as an adjunct fermenter for quark cheese.The addition of XZ-54 had no significant effect on the physicochemical parameters,hardness,and spread ability of quark cheese(P>0.05),and the viable counts of XZ-54 in the cheese were maintained above 10^(7)CFU/g during the 21-day storage period.Additionally,it significantly enhanced the DPPH free radical,ABTS cationic radical,and hydroxyl radical scavenging activities of the cheese.Therefore,Lactobacillus kefiranofaciens XZ-54 could be effectively employed as an adjunct culture in quark cheese,improving its antioxidant qualities and demonstrating significant potential for development and application.

关 键 词：附属发酵剂 筛选 蛋白质水解 抗氧化活性 夸克奶酪 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS252.53[轻工技术与工程—食品科学与工程]