新会陈皮中4株糖苷酶高产菌的分离鉴定、益生特性及发酵效果分析  

Isolation and Identification of Four High Glycosidase-producing Strains from Xinhuichenpi and Their Probiotics Properties and Fermentation Effect Analysis

作　　者：沈飞 王庭雨 孙辉 吴振强[1] SHEN Fei;WANG Tingyu;SUN Hui;WU Zhenqiang(School of Biology and Biological Engineering,South China University of Technology,Guangzhou 510006,China;Pan Asia(Jiangmen)Institute of Biological Engineering and Health,Jiangmen 529000,China;Pan Asia(Jiangmen)Institute of Biological Engineering and Health Industry Co.,Ltd.,Jiangmen 529000,China;College of Agriculture and Biology,Zhongkai University of Agriculture and Engineering,Guangzhou 510006,China)

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006 [2]江门市泛亚生物工程与健康研究院,广东江门529000 [3]江门市泛亚生物工程与健康产业有限公司,广东江门529000 [4]仲恺农业工程学院农业与生物学院,广东广州510006

出　　处：《食品工业科技》2025年第1期171-180,共10页Science and Technology of Food Industry

基　　金：新会陈皮陈化活性成分挖掘-产业公司(2020JK18203210);江门市新型研发机构(2021JK02402003)。

摘　　要：为扩充促进新会陈皮发酵陈化的益生菌种质资源,本研究从新会陈皮中分离鉴定出4株细菌,并对其产酶能力、益生特性、安全性以及发酵新会陈皮的效果进行了评价。4株细菌均属于芽孢杆菌属,其中菌株L7具有最高的产滤纸酶、羧甲基纤维素酶、β-葡萄糖苷酶和果胶酶能力,酶活分别达到1.84、0.79、1.6和1.24 U/mL。所有菌株均能在胃肠道环境下良好的存活,具有较强的抑菌性和共聚集性,无溶血性,且对多种抗生素敏感,表现出良好的益生特性和安全性。L7发酵新会陈皮效果最佳。经L7发酵后,新会陈皮结合态黄酮组分被有效地转化成游离态形式释放,特别是橙皮苷、川陈皮素和桔皮素,较未发酵新会陈皮分别提高了34.8%、93.7%以及102.7%。此外,L7发酵后的新会陈皮表现出更强的抗氧化活性,这与其具有更高的柚皮素和橙皮素含量密切相关。本研究结果为新会陈皮健康产品的开发和加速陈化技术的建立提供了参考。To expand the probiotic germplasm resources for promoting the fermentation and aging of Xinhuichenpi(XHCP),four strains from XHCP were isolated and identified,and evaluated from the perspective of their enzyme�producing capabilities,probiotic characteristics,safety,and XHCP fermentation effect.All four strains belonged to the Bacillus sp.Strain L7 had the highest capacity of producing filter paperlyase,carboxymethyl cellulase,β-glucosidase and pectinase,which reached 1.84,0.79,1.6 and 1.24 U/mL,respectively.All four strains could survive in the gastrointestinal environment,exhibiting strong antibacterial and co-aggregation properties,non-hemolytic activity,and antibiotic sensitivity,indicating of great probiotic characteristics and safety.Besides,L7 demonstrated the best fermentation effect on XHCP.The bound flavonoid components of XHCP were effectively converted into free form and released,especially hesperidin,nobiletin and tangeretin,increasing 34.8%,93.7%and 102.7%,respectively,compared to the unfermented XHCP.Additionally,L7 fermented XHCP showed stronger antioxidant activity,which was closely related to its higher naringenin and hesperetin content.The results of this study can provide valuable references for the development of healthy products of XHCP and the establishment of accelerated aging techniques.

关 键 词：新会陈皮 芽孢杆菌 糖苷酶 益生特性 发酵效果 

分 类 号：TS201.3[轻工技术与工程—食品科学]