协同发酵在植物乳杆菌发酵乳中的应用研究进展

The Co-culture Technology Applied in Milk Fermentation by Lactobacillus plantarum

植物乳杆菌由于其益生功能受到广泛关注。植物乳杆菌蛋白水解系统不完全,存在肽转运系统和胞内肽酶,但缺乏胞壁蛋白酶,这导致该菌无法直接利用乳中蛋白质,因此在乳中生长不佳。利用蛋白酶活性强的乳酸菌和植物乳杆菌的协同发酵是一种解决方法,前者能初步水解乳中蛋白质产生多肽和游离氨基酸,为植物乳杆菌提供氮源,促进其生长。本文综述了植物乳杆菌益生功能,在乳中生长不良的原因及相关解决办法(添加营养物质、添加蛋白酶、协同发酵)的研究进展。

Lactobacillus plantarum has attracted many research attention because of its probiotic function.The proteolytic system of Lactobacillus plantarum is incomplete. Peptide transport system and intracellular peptidase exist,but the lack of cell wall protease results in the inability of the bacteria to directly utilize the protein in milk and therefore the growth in milk is poor.Co-fermentation of lactic acid bacteria( LAB) with strong proteolytic ability and L.plantarum in milk is a solving solution,the former can degrade protein primarily to peptides and free amino acids,which supply nitrogen source to L.plantarum and promote its growth.Research progress of L.plantarum is summarized,including its probiotic functions,reasons of poor growth in milk and relative solutions( adding nutrients,adding proteinase and co-fermentation).