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食品与发酵工业  2021, Vol. 47 Issue (7): 183-188    DOI: 10.13995/j.cnki.11-1802/ts.025359
  生产与科研应用 本期目录 | 过刊浏览 | 高级检索 |
芒果酸奶发酵及后熟过程中乳酸菌素的产生及其抑菌作用
吴小艳1,2, 刘文星2, 刘忠义1,2*, 李希宇1,2, 付满1, 李汀2
1(北部湾大学 食品工程学院,广西 钦州,535011)
2(湘潭大学 化工学院,湖南 湘潭,411105)
Production and bacteriostasis of lactobacillin during the fermentation and ripening of mango yoghurt
WU Xiaoyan1,2, LIU Wenxing2, LIU Zhongyi1,2*, LI Xiyu1,2, FU Man1, LI Ting2
1(College of Food Engineering,Beibu Gulf Universty,Qinzhou 535011,China)
2(College of Chemical Engineering,Xiangtan University,Xiangtan 411105,China)
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摘要 为了揭示芒果酸奶在其发酵与贮运过程中抗菌物质的产生及抑菌作用机理,采用指示菌及抑菌培养试验等方法,探讨了芒果酸奶中抗菌物质的种类及作用。结果表明,在芒果酸奶正常发酵并经后熟12 h后,开始有乳酸菌素产生。乳酸菌素随着后熟时间的延长而增加,且对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌均有抑菌效果,乳酸菌素的抑菌作用随着胰蛋白酶、胃蛋白酶或木瓜蛋白酶的作用而消失。此外酸奶发酵过程产生的乳酸等有机酸对枯草芽孢杆菌、大肠杆菌、金黄色葡萄球菌有较强的抑制作用;而H2O2对指示菌也有微弱的抑制作用。添加复配稳定剂对酸奶的抑菌作用没有显著影响,而添加芒果酱在一定程度上增强了酸奶的抑菌效果。综上,芒果酸奶中有机酸、H2O2及乳酸菌素等物质共同起到抑菌作用。
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吴小艳
刘文星
刘忠义
李希宇
付满
李汀
关键词:  芒果酸奶  乳酸  乳酸菌素  抑菌作用  指示菌    
Abstract: In order to revealing the production and antibacterial mechanism of antibacterial substances in mango yogurt during its fermentation and storage, the kinds and functions of antibacterial substances in mango yogurt were studied using indicator bacteria and antibacterial culture methods.The results showed that lactobacillin was produced after normal fermentation and then 12 hours of ripening.The content of lactobacillin increased with the extension of ripening time, and had antibacterial effect on Bacillus subtilis, Escherichia coli and Staphylococcus aureus.The bacteriostatic effect of lactobacillin disappeared with the action of trypsin, pepsin or papain.In addition, lactic acid and other organic acids produced during yoghurt fermentation and ripening had stronger inhibitory effect on Bacillus subtilis, Escherichia coli and Staphylococcus aureus, and hydrogen peroxide had a weak inhibitory effect on these indicator bacteria.The addition of compound stabilizer had no significant effect on the antibacterial effect of yogurt, but mango jam enhanced the antibacterial effect of yogurt to a certain extent.Organic acids, hydrogen peroxide and lactobacillin worbed together on bacteriostasis in mango yoghurt.
Key words:  mango yogurt    lactic acid    lactobacillin    bacteriostasis    indicator bacteria
收稿日期:  2020-08-13      修回日期:  2020-09-24           出版日期:  2021-04-15      发布日期:  2021-05-20      期的出版日期:  2021-04-15
基金资助: 农产品加工省部共建国家重点实验室培育基地开放课题项目(201503);广东省天然产物绿色加工与产品安全重点实验室开放基金项目(201610);北部湾大学高层次人才启动计划项目(2018KYQD33)
作者简介:  硕士研究生(刘忠义教授为通讯作者,E-mail:lzyly08@126.com)
引用本文:    
吴小艳,刘文星,刘忠义,等. 芒果酸奶发酵及后熟过程中乳酸菌素的产生及其抑菌作用[J]. 食品与发酵工业, 2021, 47(7): 183-188.
WU Xiaoyan,LIU Wenxing,LIU Zhongyi,et al. Production and bacteriostasis of lactobacillin during the fermentation and ripening of mango yoghurt[J]. Food and Fermentation Industries, 2021, 47(7): 183-188.
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http://sf1970.cnif.cn/CN/10.13995/j.cnki.11-1802/ts.025359  或          http://sf1970.cnif.cn/CN/Y2021/V47/I7/183
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