单一及组合乳酸菌对发酵乳功能特性的影响

Study on the effect of single and mixed Lactic acid bacteria on functional properties of fermented milk

使用巴马长寿人群肠道分离出的五株性状优良的乳酸菌及其组合制备发酵乳,以发酵乳的抑制致病菌、抗氧化、降解胆固醇和甘油三酯、抑制α-葡萄糖苷酶活性等功能特性为研究对象,研究单一及组合乳酸菌对发酵乳各项功能特性的影响,并采用主成分分析法分析单一及组合乳酸菌发酵乳各项功能特性的综合评分。结果表明,组合乳酸菌发酵乳功能特性各项指标中,除抗氧化能力指标中超氧阴离子清除能力(IC50为19.62 g/L)高于单菌株发酵乳外,其余各项指标均介于单菌株发酵乳的最大值和最小值之间;主成分分析表明,提取到的分别以还原能力、大肠杆菌抑制能力、1,1-二苯基-2-三硝基苯肼清除能力、超氧阴离子清除能力为特征的四个主成分,在模型中累计贡献率达95.1%,足以说明11项功能指标变化趋势,组合乳酸菌发酵乳11项功能指标综合评分达10.5,高于单菌株发酵乳。组合乳酸菌发酵乳无论就单一功能特性还是功能特性综合评分来看,均具有一定优势。

Five Lactic acid bacteria with fine properties isolated from longevity crowd in Bama district were used to make fermented milk fermented by single and mixed Lactic acid bacteria.The bacteriostatic ability, antioxidant ability,cholesterol and triglyceride reducing ability, α-glucosidase inhibition ability were used as subjects to research the effects of single and mixed Lactic acid bacteria on functional properties of fermented milk. Principal component analysis was used to analysis the comprehensive score of those functional properties of fermented milk.The results showed that the O2 clearance ability of the mixed strains fermented milk（the IC50 was 19.62 g/L） was higher than any single strain fermented milk.Besides,the other indicators were all between the maximum and minimum values in single strain fermented milk. Principal component analysis showed that four principal components were extracted,which were respectively characterized by reduction ability, Escherichia coil inhibition activity,DPPH, clearance ability, O2 clearance ability,The cumulative contribution rate was 95.1%, which was enough to explain the changing trend of those 11 functional indicators. The comprehensive score of those 11 functional indicators of the mixed strains fermented milk was 10.5, higher than all single strain fermented milk.The mixed strains fermented milk attached certain advantage both in the aspects of single functional property and comprehensive score of all functional properties.