干酪乳杆菌的筛选及其在褐色活性乳饮料中的应用

Screening of Lactobacillus casei Strains and Their Application in Brown Active Dairy Beverages

以产酸速度、pH2.5人工胃液耐受性、pH8.0人工肠液耐受性、0.3%胆盐耐受性,对传统发酵乳制品中分离的298株干酪乳杆菌进行筛选,并对其在褐色活性乳饮料中的应用进行评价。结果表明:共有11株干酪乳杆菌在脱脂乳中产酸速度显著快于其他菌株(P<0.05),其中IMAU60143、IMAU70020和IMAU10510具有优良的人工胃肠液和胆盐耐受能力(P<0.05),此3株干酪乳杆菌在褐色活性乳饮料中具有良好的贮藏稳定性,其中IMAU70020于4℃贮藏28d活菌数仍大于5.0×108CFU/g。

According to acid production rate, tolerance to pH 2.5 artificial gastric juice, pH 8.0 artificial intestinal juice and 0.3% bile salt, 11 with significantly higher acid production rate （P 〈 0.05） were screened from 298 strians of Lactobacillus casei isolated from traditional fermented dairy products and among them, IMAU60143, IMAU70020 and IMAU10510 had excellent tolerance to artificial gastric juice and bile salt （P 〈 0.05） and good storage stability in brown active dairy beverages. IMAU70020 remained greater than 5.0×10^8 CFU/g after 28 days of storage at 4℃.