摘要
【目的】探究可食用真菌多糖对鼠李糖乳酪杆菌GG(Lacticaseibacillus rhamnosus GG,LGG)增殖及代谢的影响。【方法】以金针菇多糖(Flarnmulina velutipes polysaccharides,FVP)、银耳多糖(Tremella fueiformls polysaccharides,TFP)、黑木耳多糖(Auricularia auricula polysaccharides,AAP)、香菇多糖(lentinan,LNT)、猴头菇多糖(Hericium erinaceus polysaccharides,HEP)、茯苓多糖(Poria cocos polysaccharides,PCP)这6种可食用真菌多糖作为碳源培养LGG,测定其活菌数变化及短链脂肪酸(SCFAs)浓度。从这6种多糖中选取2种,并按不同质量比添加至LGG发酵乳中,检测发酵乳的pH及质构特性。【结果】TFP组和PCP组的多糖利用率和SCFAs产量均较高。将这2种多糖加入发酵乳中发现,不同质量比对发酵乳产酸的影响较小;但当TFP与PCP质量比较高时,发酵乳的硬度、黏性、内聚力和胶着性显著降低(P<0.05),而当TFP与PCP质量比为1∶1时,发酵乳的黏性最强。【结论】TFP和PCP对LGG的增殖和代谢有较好的促进作用;在LGG发酵乳中添加质量比为1∶1的TFP和PCP可改善产品的口感。
[Objective]The aim of this study is to explore the effects of edible fungal polysaccharides on the proliferation and metabolism of Lactobacillus rhamnosus GG(LGG).[Method]Flarnmulina velutipes polysaccharides(FVP),Tremella fueiformls polysaccharides(TFP),Auricularia auricula polysaccharides(AAP),lentinan(LNT),Hericium erinaceus polysaccharides(HEP),and Poria cocos polysaccharides(PCP)were selected as carbon sources for the culture of LGG.The viable bacterial count and the concentration of short-chain fatty acids(SCFAs)were determined.Two polysaccharides were selected from the six polysaccharides and added in different mass ratios to the LGG-fermented milk,and then the pH and textural properties of the fermented milk samples were determined.[Result]The TFP and PCP groups had the higher polysaccharide utilization rate and the highest production of SCFAs.When the two polysaccharides were added into the fermented milk,different mass ratios of polysaccharides had little effect on the acid production of the fermented milk.The hardness,viscosity,cohesiveness,and adhesion of the fermented milk decreased when the mass ratio of TFP to PCP was higher(P<0.05),and the viscosity of the fermented milk reached the maximum when the mass ratio of TFP to PCP was 1∶1.[Conclusion]TFP and PCP can promote the proliferation and metabolism of LGG.The taste of LGG-fermented milk can be improved by adding TFP and PCP in a mass ratio of 1∶1.
作者
吴晟峣
叶子坤
谢唯祎
王怡
欧阳昊天
张程程
马申嫣
WU Shengyao;YE Zikun;XIE Weiyi;WANG Yi;OUYANG Haotian;ZHANG Chengcheng;MA Shenyan(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)
出处
《食品与生物技术学报》
北大核心
2025年第5期87-94,共8页
Journal of Food Science and Biotechnology
基金
国家自然科学基金青年基金项目(32202009)
2021年江苏省高等教育教改研究立项项目(2021JSJG058)
教育部“新农科”研究与改革实践项目(2020402)。
关键词
可食用真菌多糖
鼠李糖乳酪杆菌GG
肠道益生菌
代谢组学
益生元
发酵乳
edible fungal polysaccharides
Lactobacillus rhamnosus GG
intestinal probiotics
metabolomics
prebiotics
fermented milk
