食品与发酵工业 >

2021 , Vol. 47 >Issue 7: 183 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025359

生产与科研应用

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 ,
  • 刘文星 ,
  • 刘忠义 ,
  • 李希宇 ,
  • 付满 ,
  • 李汀
展开
  • 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)
硕士研究生(刘忠义教授为通讯作者,E-mail:lzyly08@126.com)

收稿日期: 2020-08-13

  修回日期: 2020-09-24

  网络出版日期: 2021-05-20

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)

收起

Production and bacteriostasis of lactobacillin during the fermentation and ripening of mango yoghurt

  • WU Xiaoyan ,
  • LIU Wenxing ,
  • LIU Zhongyi ,
  • LI Xiyu ,
  • FU Man ,
  • LI Ting
Expand
  • 1(College of Food Engineering,Beibu Gulf Universty,Qinzhou 535011,China)
    2(College of Chemical Engineering,Xiangtan University,Xiangtan 411105,China)

Received date: 2020-08-13

  Revised date: 2020-09-24

  Online published: 2021-05-20

Fold

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。

关键词： 芒果酸奶; 乳酸; 乳酸菌素; 抑菌作用; 指示菌

本文引用格式

吴小艳 , 刘文星 , 刘忠义 , 李希宇 , 付满 , 李汀 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.025359

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

参考文献

[1] UDHAYASHREE N,SENBAGAM D,SENTHILKUMAR B,et al.Production of bacteriocin and their application in food products[J].Asian Pacific Journal of Tropical Biomedicine,2012,2:S406-S410.
[2] 李海燕,乔成亚,龚广予,等.乳酸链球菌素对酸奶品质的影响[J].食品工业科技,2012,32(4):146-148;152.
LI H Y,QIAO C Y,GONG G Y,et al.Effect of nisin on the quality of yoghurt[J].Science and Technology of Food Industry,2012,32(4):146-148;152.
[3] JUNIOR A A D O,MOURA T R D,BARBOSA A A T,et al.Stability,antimicrobial activity,and effect of nisin on the physicochemical properties of fruit juices[J].International Journal of Food Microbiology,2015,211:38-43.
[4] 白泽朴.乳酸链球菌素产生菌株筛选及其抑菌机理研究[D].沈阳:沈阳农业大学,2008.
BAI Z P.Screening of producing strain and bacteriostatic mechanism of nisin[D].Shenyang:Shenyang Agricultural University,2008.
[5] 王莹.嗜酸乳杆菌细菌素纯化及在牛乳保鲜中的应用[D].新乡:河南科技学院,2016.
WANG Y.Purification of bacteriocin from Lactobacillus acidophilus and its application in milk preservation[D].Xinxiang:Henan Institute of Science and Technology,2016.
[6] 罗林根, 朱明扬,黄谦,等.乳酸链球菌素及其在食品中的应用研究进展[J].浙江农业科学,2020,61 (5):1 003-1 005.
LUO L G,ZHU M Y,HUANG Q,et al.Development of nisin and its application in food[J].Zhejiang Agricultural Science,2020,61 (5):1 003-1 005.
[7] 张阳玲,吴昊,乔建军,等.乳酸链球菌肽的应用及研究进展[J].食品与发酵工业,2020,46(7):289-295.
ZHANG Y L,WU H,QIAO J J,et al.Application and research progress of Nisin[J].Food and Fermentation Industries,2020,46(7):289-295.
[8] SHIN J M,GWAK J W,KAMARAJAN P,et al.Biomedical applications of nisin[J].Journal of Applied Microbiology,2016,120(6):1 449-1 465.
[9] 冯林慧,李迎秋.纳他霉素和乳酸链球菌素复配在食品中的应用[J].中国调味品,2019,44(2):190-192.
FENG L H,LI Y Q.Application of natamycin and nisin in food[J].China Condiment,2019,44(2):190-192.
[10] AIATYA A K,ABRIOUEL H,KEMPF I,et al.Effects of colistin and bacteriocins combinations on the in vitro growth of Escherichia coli strains from swine origin[J].Probiotics and Antimicrobial Proteins,2016,8(4):183-190.
[11] MATARAGAS M,METAXOPOULOS J,GALIOTOU M,et al.Influence of pH and temperature on growth and bacteriocin production by Leuconostoc mesenteroides L142 and Lactobacillus curvatus L442[J].Meat Science,2002,64(4):265-271.
[12] 张倩.提高乳酸链球菌素(Nisin)热稳定性的研究[D].天津:天津科技大学,2015.
ZHANG Q.Study on improving the thermal stability of nisin[D].Tianjin:Tianjin University of Science and Technology,2015.
[13] 杜静芳, 缪璐欢,白凤翎,等.乳酸菌素分离纯化和特性及在食品领域的应用研究进展[J].食品工业科技,2016,37(10):391-395.
DU J F,MIAO L H,BAI F L,et al.Isolation,purification and characterization of lactobacillin and its application in food industry[J].Science and Technology of Food Industry,2016,37(10):391-395.
[14] O’SHEA E F,COTTER P D,ROSS R P,et al.Strategies to improve the bacteriocin protection provided by lactic acid bacteria[J].Current Opinion in Biotechnology,2013,24(2):130-134.
[15] 刘立鹏,李雪晴,李红娟,等.脱脂乳的不同热处理工艺对酸奶质构和微观结构的影响[J].食品与发酵工业,2017,43(3):26-30.
LIU L P,LI X Q.LI H J,et al.Effects of different heat treatment processes on texture and microstructure of skim milk yogurt[J].Food and Fermentation Industries,2017,43(3):26-30.
[16] 吴小艳,刘忠义,刘文星,等.复配稳定剂稳定芒果酸奶凝乳结构的作用机理[J].浙江农业学报,2020,32(6):1 082-1 091.
WU X Y,LIU Z Y,LIU W X,et al.The mechanism of compound stabilizer stabilizing the curd structure of mango yogurt[J].Acta Agriculturae Zhejiangensis,2020,32(6):1 082-1 091.
[17] 赵鸭美.产乳酸菌素乳酸菌的筛选及对对虾防腐效果的初步研究[D].湛江:广东海洋大学,2013.
ZHAO Y M.Screening of lactic acid bacteria producing lactobacillin and preliminary study on its antiseptic effect on prawn[D].Zhanjiang:Guangdong Ocean University,2013.
[18] 时威,张岩,白阳,等.大蒜素的抑菌作用及其稳定性研究[J].食品与发酵科技,2011,47(3):76-78.
SHI W,ZHANG Y,BAI Y,et al.Study on bacteriostasis and stability of allicin[J].Food and Fermentation Technology,2011,47(3):76-78.
[19] 何宁, 王昌禄,顾晓波,等.杯碟法检测乳酸菌素活性优化条件的研究[J].天津科技大学学报,1999(2):17-20.
HE N,WANG C L,GU X B,et al.The optimum conditions for the determination of lactic acid bacteriocin activity by cup-dish method[J].Journal of the Tianjin University of Science and Technology,1999(2):17-20.
[20] CAI Y,BENNO Y,NAKASE T,et al.Specific probiotic characterization of Weissella hellenica DS-12 isolated from flounder intestine[J].J General and Apply Microbiol,1998,44(5):311-316.
[21] 陈岑. 希腊魏斯菌D1501抑菌物质研究及其作为保护性发酵剂在新型豆腐中的应用[D].南京:南京农业大学,2014.
CHEN C.Bacteriostatic substance of Weissiella hellenica D1501 and its application as a protective starter in a new type of bean curd[D].Nanjing:Nanjing Agricultural University,2014.
[22] 乌云达来. 广谱抗菌活性Lactobacillus acidophilus NX2-6的分离筛选及其抗菌物质的研究[D].南京:南京农业大学,2009.
WU Y D L.Isolation and screening of antibacterial substance from Lactobacillus acidophilus NX2-6 with broad-spectrum antibacterial activity[D].Nanjing:Nanjing Agricultural University,2009.
[23] 赖卫华, 冯贻泽,BETH A C D.贮藏于4 ℃的家制酸奶中低浓度大肠杆菌O157∶H7的存活研究[J].食品科学,2010,31(5):259-262.
LAI W H,FENG T Z,BETH A C D.Survival of Escherichia coli O157∶H7 in home-made yogurt during storage at 4 ℃[J].Food Science,2010,31(5):259-262.
[24] 陈南南, 徐歆,商丰才,等.不同防腐剂对3种模式腐败菌抑菌效果的比较[J].食品科学,2011,32(1):21-25.
CHEN N N,XU X,SHANG F C,et al.Comparison of bacteriostatic effects of different preservatives on three kinds of spoilage bacteria[J].Food Science,2011,32(1):21-25.
[25] 刘辉. 抑制耐冷菌的乳酸菌抗菌肽筛选及其结构和抗菌机理研究[D].哈尔滨:哈尔滨工业大学,2016.
LIU H.Screening of antimicrobial peptides from lactic acid bacteria against psychrotrophic bacteria and their structure and antibacterial mechanism[D].Harbin:Harbin Institute of Technology,2016.
[26] 张传鹏. 乳杆菌对大肠杆菌和枯草芽孢杆菌的抑菌特性研究[J].商品与质量·学术观察,2012(7):204.
ZHANG C P.Bacteriostasis of lactobacillus to Escherichia coli and Bacillus subtilis[J].Commodities and Quality·Academic Observation,2012(7):204.
[27] LIU G,REN L,SONG Z,et al.Purification and characteristics of bifidocin A,a novel bacteriocin produced by Bifidobacterium animals BB04 from centenarians intestine[J].Food Control,2015,50(3):889-895.
[28] 杜琨. 西藏高原酸奶中乳酸菌产抑菌物质的抑菌活性及抑菌机制[J].江苏农业科学,2018,46(21):216-220.
DU K.Bacteriostatic activity and mechanism of bacteriostatic substances produced by lactic acid bacteria in Tibetan plateau yoghurt[J].Jiangsu Agricultural Science,2018,46(21):216-220.
[29] MARÍA C V,MELIAN C,CASTELLANO P,et al.Synergistic antimicrobial effect of lactocin AL 705 and nisin combined with organic acid salts against Listeria innocua 7 in broth and a hard cheese[J].International Journal of Food Science ＆ Technology,2019,55(1):267-275.
Options
文章导航

/

〈 〉

技术支持：北京玛格泰克科技发展有限公司