乳酸菌发酵乳清蛋白蓝莓汁体系贮藏期抑菌效果研究

Study on the bacteriostatic effect of lactic acid bacteria fermentation system of whey protein and blueberry juice

该研究采用保加利亚乳杆,嗜热链球菌,植物乳杆菌和副干酪乳杆菌4种乳酸菌发酵乳清蛋白蓝莓汁混合物,研究发酵体系对3种致病菌(金黄色葡萄球菌、枯草芽孢杆菌和沙门氏菌)的抑制作用及对3种致病菌的作用机制,为乳清蛋白蓝莓汁混合乳酸菌发酵产物作为新型天然抗菌剂提供理论依据。研究结果显示,蓝莓乳清蛋白混合乳酸菌发酵体系对3种致病菌具有一定的抑制作用,而蓝莓乳酸菌发酵体系主要是通过破坏3种致病菌的细胞壁和细胞膜的完整性、通透性达到抑制作用,即蓝莓单独发酵体系主要表现为杀菌作用,蓝莓乳清蛋白混合发酵体系主要表现为抑菌作用。

In this study,Lactobacillus bulgaricus,Streptococcus thermophilus,Lactobacillus plantarum and Lactobacillus paracasei were used to ferment whey protein and blueberry juice mixture system.The bacteriostatic effect of the fermentation system on three pathogenic bacteria(Staphylococcus aureus,Bacillus subtilis and Salmonella)and the mechanism action on the three pathogenic bacteria were investigated.This study provided a theoretical basis for the whey protein and blueberry juice mixture of lactic acid bacteria fermentation system as a new natural antibacterial agent.It showed that blueberry juice and whey protein mixture of lactic acid bacteria fermentation system has certain inhibition effects on the pathogenic bacteria.The blueberry juice lactic acid bacteria fermentation system was mainly breaking cell wall and cell membrane integrity of pathogenic bacteria,the permeability of suppressing.This means that the blueberry juice fermentation system was mainly characterized by the sterilization effect.The fermentation system of blueberry juice and whey protein mixture was mainly bacteriostatic.