摘要
发酵乳中乳酸能够提升产品的风味,促进人体对乳蛋白的吸收,而具有较高自聚集率的乳酸菌能够更好地发挥其益生功能,因此筛选自聚集能力强、高产酸的菌株能够更好地为优质乳酸菌的进一步开发和利用奠定基础。该研究以阿克苏地区自制的传统发酵酸乳为样品,通过对8种传统酸乳中分离得到的2株疑似乳酸菌进行革兰氏染色、过氧化氢酶及糖发酵实验,并结合16S rDNA基因测序分析,确定分离菌株分别为植物乳植杆菌、海氏肠球菌。对其中1株自聚集率最高而产酸能力相对较弱的海氏肠球菌SN-8进行紫外诱变,其最佳诱变条件为诱变时间105 s、致死率75.14%,在此基础上获得1株自聚集能力稳定且高产酸的菌株SN8-11,其最适生长温度为36℃,最适生长pH值为6.0,产酸量达14.9×10^(-3)mol/L,较初始菌株产酸量提高了41.4%。
Lactic acid in fermented dairy products enhances flavor and promotes the absorption of milk proteins in the human body.Lactic acid bacteria with strong self-aggregation ability are more effective in exerting their probiotic functions.Therefore,screening LAB strains with both high self-aggregation ability and acid-producing capacity provides a solid foundation for the development and utilization of high-quality probiotic strains.In this study,traditional homemade fermented yogurt from the Aksu region was used as the research material.Two suspected LAB strains were isolated from eight types of traditional yogurt.Based on Gram staining,catalase activity,and carbohydrate fermentation tests,combined with 16S rDNA gene sequencing,the isolates were identified as Lactiplantibacillus plantarum and Enterococcus hirae.One strain,Enterococcus hirae SN-8,which exhibited the highest self-aggregation rate but relatively weak acidproducing ability,was subjected to ultraviolet mutagenesis.The optimal mutagenesis time was 105 s,resulting in a lethality rate of 75.14%.A mutant strain,SN8-11,with stable self-aggregation ability and significantly enhanced acid production was successfully obtained.The optimal growth temperature and pH of SN8-11 were 36℃and 6.0,respectively,and its acid production reached 14.9×10^(-3)mol/L,an increase of 41.4%compared to the original strain.
作者
张剑林
石骏
张玉卿
陈麟
宋晶晶
唐睿
黄君丽
布海丽且姆·阿卜杜热合曼
ZHANG Jianlin;SHI Jun;ZHANG Yuqing;CHEN Lin;SONG Jingjing;TANG Rui;HUANG Junli;BUHAILIQIEMU Abudureheman(College of Food Science and Engineering,Xinjiang Institute of Technology,Aksu 843100,China;Food Safety and Nutrition Experimental Teaching Demonstration Center,Xinjiang Institute of Technology,Aksu 843100,China;The College of Life and Geographic Sciences,Kashi University,Kashi 844006,China)
出处
《食品科技》
北大核心
2025年第4期60-66,共7页
Food Science and Technology
基金
新疆维吾尔自治区自然科学基金项目-少数民族特培项目(2023D03015)
应用平台项目(PT202102)。
关键词
阿克苏地区
乳酸菌
自聚集率
产酸
紫外诱变
Aksu region
lactic acid bateria
self-aggregation rate
acid production
ultraviolet mutagenesis
