食品与发酵工业 >

2021 , Vol. 47 >Issue 10: 50 - 57

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025978

研究报告

新疆传统奶酪中产脂肪酶乳酸菌的优选及酶学特性研究

  • 李晓楠 ,
  • 李宇辉 ,
  • 卢士玲 ,
  • 王俊钢 ,
  • 李宝坤 ,
  • 刘世琳
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  • 1(石河子大学 食品学院,新疆 石河子,832000)
    2(新疆农垦科学院农产品加工研究所,新疆 石河子,832000)
    3(新疆农垦科学院农产品加工重点实验室,新疆 石河子,832000)
硕士研究生(李宇辉副研究员和卢士玲教授为共同通讯作者,E-mail:liyuhui615@sina.com;lushiling_76@163.com)

收稿日期: 2020-10-26

  修回日期: 2020-11-16

  网络出版日期: 2021-06-17

基金资助

国家自然科学基金(31760451;31560444);兵团中青年科技创新领军人才计划(2020CB024)

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Optimization of lipase-producing lactic acid bacteria in Xinjiang traditional cheese and their enzymatic characteristics

  • LI Xiaonan ,
  • LI Yuhui ,
  • LU Shiling ,
  • WANG Jungang ,
  • LI Baokun ,
  • LIU Shilin
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  • 1(Food College, Shihezi University, Shihezi 832000, China)
    2(Institute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China)
    3(Key Laboratory of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China)

Received date: 2020-10-26

  Revised date: 2020-11-16

  Online published: 2021-06-17

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摘要

实验采用传统培养法结合三丁酸甘油酯平板法和铜皂法,对新疆伊犁地区、哈密地区和塔城地区的23份手工奶酪样品中高产脂肪酶乳酸菌进行优选,从中筛选出4株高产脂肪酶乳酸菌,B2-5为植物乳杆菌(Lactobacillus plantarum);T1-5和T1-3为融合魏斯氏菌(Weissella confusa);H1-6为瑞士乳杆菌(Lactobacillus helveticus),并对其产酶特性及酶学性质进行研究。结果显示,接种量为2%,初始pH值为7并添加聚乙烯醇(polyvinyl alcohol,PVA)的发酵培养基,37 ℃发酵48 h,L.plantarum B2-5产酶效果最好,酶活力可达5.29 U/mL;L.helveticus H1-6的酶活力为3.46 U/mL;W.confusa T1-5和T1-3产酶量大且对发酵条件的耐受性较好。在发酵液中添加K+、Na+、Fe2+、Mn2+后明显促进4株乳酸菌产酶(P＜0.05),脂肪酶均为酸性中温脂肪酶,在酸性条件下产酶较好。

关键词： 奶酪; 乳酸菌; 脂肪酶; 产酶特性; 酶学特性

本文引用格式

李晓楠 , 李宇辉 , 卢士玲 , 王俊钢 , 李宝坤 , 刘世琳 . 新疆传统奶酪中产脂肪酶乳酸菌的优选及酶学特性研究[J]. 食品与发酵工业, 2021 , 47(10) : 50 -57 . DOI: 10.13995/j.cnki.11-1802/ts.025978

Abstract

In this experiment, we optimized lipase-producing lactic acid bacteria in 23 handmade cheese samples from Yili, Hami and Tacheng regions in Xinjiang. Traditional cultivation of lactic acid bacteria combined with tributyrin plate and copper soap method were used for screening. Four strains of lipase-producing lactic acid bacteria were screened out. Among them, B2-5 was identified as Lactobacillus plantarum, T1-5 and T1-3 was Weissella confuse, H1-6 was Lactobacillus helveticus. And the enzyme production characteristics and enzymatic properties of these strains were studied. The results showed that: when the inocu lum amount was 2%, the initial pH was 7 and the fermentation medium was added with polyvinyl alcohol (PVA), and fermented at 37 ℃ for 48 h L. plantarum B2-5 had the highest enzyme production, the enzyme activity reached 5.29 U/mL. L. helveticus H1-6 had an enzyme activity of 3.46 U/mL, W. confuse T1-5 and T1-3 produced large amounts of enzymes and had good tolerance to fermentation conditions. The addition of K+, Na+, Fe2+, Mn2+ to the fermentation broth significantly promoted the enzyme production of the four lactic acid bacteria (P<0.05). The lipases were all acidic and medium-temperature lipases, which performed better under acidic conditions.

Key words： cheese; lactic acid bacteria; lipase; enzyme-producing characteristics; enzymatic characteristics

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