发酵酸菜来源乳酸菌的益生特性及其在发酵乳中的应用

Probiotic Properties of Lactic Acid Bacteria from Pickled Chinese Cabbage and Its Application in Fermented Milk

通过pH值、胆盐耐受性实验从发酵酸菜中筛选性能优良的益生乳酸菌株,经16S rRNA序列分析鉴定得4株植物乳杆菌A44、B51、B54、C53和2株戊糖乳杆菌A16、B72。经疏水、黏附、自凝聚和溶血能力实验评价6株乳酸菌的益生特性,其中植物乳杆菌A44对氯仿和二甲苯的疏水性均大于80%,对Caco-2细胞的黏附率为13.57%,放置5 h的自凝聚率超过60%,与其他菌株相比具有更好的益生特性且无溶血活性。因此选用植物乳杆菌A44进一步研究其在发酵乳中的功能特性,结果表明:植物乳杆菌A44作为辅助发酵剂添加后对4℃贮藏7 d期间发酵乳pH值、滴定酸度和持水性均无显著影响(P>0.05),但是可以显著提高发酵乳的活菌数和黏度(P<0.05),活菌数达到8.45(lg(CFU/mL))。本研究筛选得到的植物乳杆菌A44是一株性能优良的益生乳酸菌,具有作为发酵乳益生菌辅助发酵剂的潜在应用前景。

A total of 49 strains of lactic acid bacteria isolated from pickled Chinese cabbage were screened for their probiotic properties by acid and bile salt tolerance tests. Four strains of Lactobacillus plantarum, A44, B51, B54 and C53, and two strains of Lactobacillus pentosus, A16 and B72, were selected as identi?ed by 16 S rRNA sequence analysis. The probiotic properties of the six strains were evaluated with respect to hydrophobicity, adhesiveness, auto-aggregation and hemolytic activity. The hydrophobicity of L. plantarum A44 against chloroform and xylene was more than 80%, the adhesion rate to Caco-2 cells was 13.57%, and the auto-aggregation rate was more than 60% after standing for 5 h. Our ?ndings indicated that L. plantarum A44 had better prebiotic characteristics without hemolytic activity than other strains. Therefore, the functional characteristics of L. plantarum A44 in fermented milk were further studied. The results indicated that there were no statistically signi?cant differences(P > 0.05) in pH, titrable acidity or water-holding capacity of fermented milk produced with a commercial starter culture with the addition of L. plantarum A44 as auxiliary starter. However,total viable count of fermented milk was signi?cantly increased to 8.45(lg(CFU/mL))(P < 0.05) and viscosity was also signi?cantly increased. Thus, L. plantarum A44 has great potential for application as an auxiliary probiotic starter due to its excellent probiotic properties.