摘要
为制备一种可原位产生抗菌物质的益生菌发酵乳,本文以能代谢甘油产广谱抗菌物质Reuterin的罗伊氏乳杆菌HLRE05为发酵菌,探究制备发酵乳的最适条件,评价甘油的添加对Reuterin产生及发酵乳特性的影响,分析发酵乳贮藏期内的生化指标和Reuterin含量变化,并对含Reuterin发酵乳的抑菌能力进行评估。结果表明:含Reuterin发酵乳的制备条件可选择接种量为5%(YO-MIX 495:HLRE05=1:1)、糖含量为6%(鼠李糖:蔗糖=1:1)和发酵温度为37℃;当甘油的添加量为100 mmol/L时,原位产生Reuterin的含量达0.28 mg/mL,且其罗伊氏乳杆菌含量和持水性较好;另外,含Reuterin发酵乳在贮藏期内也能够保持较好的持水性,稳定的pH以及较高的Reuterin浓度,并能有效抑制病原微生物繁殖。该研究将为特色乳酸菌(如罗伊氏乳杆菌HLRE05)资源挖掘及其在乳制品中的应用奠定基础。
To prepare a probiotic fermented milk that could produce antibacterial substances in situ,Limosilactobacillus reuteri HLRE05,which had the ability to metabolize glycerol into broad-spectrum antimicrobial Reuterin,was used to investigate the optimum conditions for preparation of the fermented milk.This study aimed to evaluate the effects of glycerol addition on the Reuterin production and the properties of the fermented milk,analyze the biochemical indices and the Reuterin content of the fermented milk during storage,and assess antibacterial ability.The results showed that the optimal preparation conditions for the Reuterin-containing fermented milk was a total inoculum volume of 5%,with a 1:1 ratio of YO-MIX 495 to HLRE05,a sugar content of 6%(a 1:1 ratio of rhamnose to sucrose),and a fermentation temperature of 37℃.When supplemented with glycerol at a concentration of 100 mmol/L,the in situ production of Reuterin reached 0.28 mg/mL,and the content of L.reuteri and water retention in fermented milk were better.In addition,fermented milk contained Reuterin maintained good water-holding capacity,stable pH and high Reuterin concentration,and was characterized by the effective inhibition of pathogen proliferation during storage.This study could pave the way for the exploration and application of characteristic lactic acid bacteria,such as L.reuteri HLRE05,in dairy products.
作者
朱可
李新瑞
周梦雨
魏华
张志鸿
ZHU Ke;LI Xinrui;ZHOU Mengyu;WEI Hua;ZHANG Zhihong(State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China;Jiangxi-OAI Joint Research Institute,Nanchang University,Nanchang 330047,China;Chongqing Research Institute,Nanchang University,Chongqing 402660,China)
出处
《食品工业科技》
北大核心
2026年第1期112-119,共8页
Science and Technology of Food Industry
基金
国家自然科学基金青年科学基金项目(32101915)
赣鄱俊才-江西省主要学科学术和技术带头人项目(20232BCJ23090)
江西省自然科学基金面上项目(20224BAB205005)
重庆市自然科学基金面上项目(CSTB2023NSCQ-MSX0497)。
关键词
罗伊氏乳杆菌
REUTERIN
发酵乳
抗菌
贮藏期
Limosilactobacillus reuteri
Reuterin
fermented milk
antibacterial
storage period
