芒果酸奶发酵及后熟过程中乳酸菌素的产生及其抑菌作用

Production and bacteriostasis of lactobacillin during the fermentation and ripening of mango yoghurt

为了揭示芒果酸奶在其发酵与贮运过程中抗菌物质的产生及抑菌作用机理,采用指示菌及抑菌培养试验等方法,探讨了芒果酸奶中抗菌物质的种类及作用。结果表明,在芒果酸奶正常发酵并经后熟12 h后,开始有乳酸菌素产生。乳酸菌素随着后熟时间的延长而增加,且对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌均有抑菌效果,乳酸菌素的抑菌作用随着胰蛋白酶、胃蛋白酶或木瓜蛋白酶的作用而消失。此外酸奶发酵过程产生的乳酸等有机酸对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌有较强的抑制作用;而H 2O 2对指示菌也有微弱的抑制作用。添加复配稳定剂对酸奶的抑菌作用没有显著影响,而添加芒果酱在一定程度上增强了酸奶的抑菌效果。综上,芒果酸奶中有机酸、H 2O 2及乳酸菌素等物质共同起到抑菌作用。

In order to revealing the production and antibacterial mechanism of antibacterial substances in mango yogurt during its fermentation and storage,the kinds and functions of antibacterial substances in mango yogurt were studied using indicator bacteria and antibacterial culture methods.The results showed that lactobacillin was produced after normal fermentation and then 12 hours of ripening.The content of lactobacillin increased with the extension of ripening time,and had antibacterial effect on Bacillus subtilis,Escherichia coli and Staphylococcus aureus.The bacteriostatic effect of lactobacillin disappeared with the action of trypsin,pepsin or papain.In addition,lactic acid and other organic acids produced during yoghurt fermentation and ripening had stronger inhibitory effect on Bacillus subtilis,Escherichia coli and Staphylococcus aureus,and hydrogen peroxide had a weak inhibitory effect on these indicator bacteria.The addition of compound stabilizer had no significant effect on the antibacterial effect of yogurt,but mango jam enhanced the antibacterial effect of yogurt to a certain extent.Organic acids,hydrogen peroxide and lactobacillin worbed together on bacteriostasis in mango yoghurt.