植物乳杆菌具有多种健康功能,但其在牛乳中生长不良问题限制了在发酵乳中的应用。该研究将前期筛选的具有一定蛋白水解能力的乳酸菌菌株(1株瑞士乳杆菌、2株干酪乳杆菌、1株乳酸乳球菌、1株肠膜明串珠菌、2株嗜热链球菌、2株保加利亚乳杆菌)分别与植物乳杆菌在牛乳中协同发酵,并测定其产酸能力、植物乳杆菌活菌数、抗氧化能力以及感官性质。结果表明,协同发酵方法可促进植物乳杆菌在发酵乳中生长,活菌数最高达到(8.72±0.05) lg CFU/g。协同发酵乳抗氧化能力明显高于普通发酵乳,其中Lc24/Lp发酵乳的ABTS阳离子自由基和DPPH自由基清除能力分别达到(78.57±1.9)%和(81.99±0.56)%,且具有良好感官品质。协同发酵方法解决了植物乳杆菌在发酵乳中生长不良的问题,扩大了其在发酵乳中的应用。
Lactobacillus plantarum has been reported with many health functions, but there is a hindrance to apply this organism into fermented milk production as its poor growth in milk. In this study, L. plantarum was co-fermented with certain proteolytic lactic acid bacteria strains selected in previous work (two strains of Lactobacillus casei, two strains of Lactobacillus helveticus, two strains of Steptococcus thermophilus, two strains of Lactobacillus delbrueckii subsp. bulgaricus, one strain of Lactococcus lactis and one strain of Leuconostoc mesenteroides), respectively. The acidification, viable counts of L. plantarum, anti-oxidant ability and sensory properties of fermented milk were determined. Results showed that co-fermentation significantly stimulated the growth of L. plantarum in milk, with the highest viable counts reaching (8.72±0.05) lg CFU/g. Co-fermented milk exhibited higher anti-oxidant ability than traditional fermented milk. The ABTS radical cation scavenging rate and DPPH radical cation scavenging rate of Lc24/Lp fermented milk was (78.57±1.9)% and (81.99±0.56)%, respectively. Besides, co-fermented milk also exhibited good sensory properties. The synergistic fermentation method solved the poor growth problem of L. plantarum, and promoted its application in yoghurt.
[1] SIEZEN R J,TZENEVA V A,CASTIONI A,et al.Phenotypic and genomic diversity of Lactobacillus plantarum strains isolated from various environmental niches[J].Environmental Microbiology,2010,12(3):758-773.
[2] GEORGIEVA R,ILIEV I,HAERTLÉ T,et al.Technological properties of candidate probiotic Lactobacillus plantarum strains[J].International Dairy Journal,2009,19(11):696-702.
[3] 朱广素, 王刚,王园园,等.三株植物乳杆菌对代谢综合征大鼠肠道菌群的影响[J].食品与发酵工业,2018,44(9):53-60.
ZHU G S,WANG G,WANG Y Y,et al.Effects of three Lactobacillus plantarum strains on gut microbiota in metabolic syndrome rats[J]..Food and Fermentation Industries,2018,44(9):53-60.
[4] 金星, 贺禹丰,周永华,等.具有高细胞黏附性及高生物膜形成能力的植物乳杆菌有效抑制小鼠体内空肠弯曲杆菌毒力因子的转录活性[J].食品与发酵工业,2020,46(14):12-18.
JIN X,HE Y F,ZHOU Y H,et al.Lactobacillus plantarum with high cell adhesion and biofilm formation ability effectively inhibits the transcriptional activities of Campylobacter jejuni virulence genes in mice[J].Food and Fermentation Industries,2020,46(14):12-18.
[5] 朱广素, 王刚,王园园,等.植物乳杆菌通过调节肠道短链脂肪酸水平缓解代谢综合征[J].食品科学,2019,40(13):102-109.
ZHU G S,WANG G,WANG Y Y,et al.Lactobacillus plantarum alleviates metabolic syndrome by modulating intestinal short-chain fatty acid levels[J].Food Science,2019,40(13):102-109.
[6] KLEEREBEZEM M,BOEKHORST J,VAN KRANENBURG R,et al.Complete genome sequence of Lactobacillus plantarum WCFS1[J].Proceedings of the National Academy of Sciences of the United States of America,2003,100(4):1 990-1 995.
[7] HÉBERT E M,RAYA R R,DE GIORI G S.Modulation of the cell-surface proteinase activity of thermophilic lactobacilli by the peptide supply[J].Current Microbiology,2002,45:385-389.
[8] ARYANA K J,OLSON D W.A 100-Year Review:Yogurt and other cultured dairy products[J].Journal of Dairy Science,2017,100(12):9 987-10 013.
[9] OH N S,JOUNG J Y,LEE J Y,et al.Characterization of the microbial diversity and chemical composition of Gouda cheese made by potential probiotic strains as an adjunct starter culture[J].Journal of Agricultural and Food Chemistry,2016,64(39):7 357-7 366.
[10] AYDEMIR O,HARTH H,WECKX S,et al.Microbial communities involved in Kaşar cheese ripening[J].Food Microbiology,2015,46:587-595.
[11] TIAN F W,ZHAI Q X,ZHAO J X,et al.Lactobacillus plantarum CCFM8661 alleviates lead toxicity in mice[J].Biological Trace Element Research,2012:264-271.
[12] 田丰伟, 翟齐啸,孙媛媛,等.缓解铅毒性植物乳杆菌 CCFM8661 的微生物学性质及其应用的研究[J].食品安全质量检测学报,2014,5(4):1 010-1 015.
TIAN F,ZHAI Q X,SUN Y Y,et al.A preliminary study of microbiological properties and applications of Lactobacillus plantarum CCFM8661[J].Journal of Food Safety and Quality,2014,5(4):1 010-1 015.
[13] HANG F,JIANG Y Z,YAN L W,et al.Preliminary study for the stimulation effect of plant-based meals on pure culture Lactobacillus plantarum growth and acidification in milk fermentation[J].Journal of Dairy Science,2020,103(5):4 078-4 087.
[14] BUJALANCE C,JIMÉNEZ-VALERA M,MORENO E et al.A selective differential medium for Lactobacillus plantarum[J].Journal of Microbiological Methods,2006,66(3):572-575.
[15] PERNA A,INTAGLIETTA I,SIMONETTI A,et al.Donkey milk for manufacture of novel functional fermented beverages[J].Journal of Food Science,2015,80(6):S1 352-S1 359.
[16] ZHANG Y W,ZHANG H,WANG L,et al.Influence of the degree of hydrolysis (DH) on antioxidant properties and radical-scavenging activities of peanut peptides prepared from fermented peanut meal[J].European Food Research and Technology,2011,232(6):941-950.
[17] DIMITRELLOU D,SALAMOURA C,KONTOGIANNI A,et al.Effect of milk type on the microbiological,physicochemical and sensory characteristics of probiotic fermented milk[J].Microorganisms,2019,7(9).DOI:10.3390/microorganisms7090274.
[18] HÉBERT E M,RAYA R R,DE GIORI G S.Modulation of the cell-surface proteinase activity of Thermophilic lactobacilli by the peptide supply[J].Current Microbiology,2002,45(6):385-389.
[19] WANG W,BAO Y B,HENDRICKS G M,et al.Consistency,microstructure and probiotic survivability of goats' milk yoghurt using polymerized whey protein as a co-thickening agent[J].International Dairy Journal,2012,24(2):113-119.
