乳酸菌及其代谢产物在食品、医药领域有着极其重要的应用价值,但啤酒中的酒精和异α-酸会抑制乳酸菌的活性,限制了其在啤酒中的应用。筛选获得对酒精和异α-酸皆具良好耐受性和良好的体外益生潜力的乳酸菌,对开发乳酸菌啤酒具有重要意义。通过从酒花颗粒、啤酒发酵液和酸奶中分离得到若干株乳酸菌,对其进行酒精和异α-酸耐受性筛选,并结合其体外益生潜力评价其疏水性、人工胃液和人工肠液存活率分别达到81.6%(正辛烷)、77.6%(2 h)和92.4%(2 h),确定乳酸菌J6为啤酒酿造用乳酸菌。通过16S rDNA序列分析,鉴定其为植物乳杆菌J6。将该菌株应用于工坊啤酒,与对照啤酒相比,2种啤酒的发酵度和酒精度都没有显著性差异(P>0.05),但乳酸菌啤酒具有较高的乳酸菌活菌数(7.34 lgCFU/mL),且口感酸甜,有更高的果香味,总高级醇和总酯分别达到了149.25和47.60 mg/L。筛选得到的乳酸菌,可以进一步拓展乳酸菌在发酵食品中的应用,丰富工坊啤酒的品类。
Lactic acid bacteria (LAB) and their metabolites have vital applications in food and pharmaceutical industries. However, the alcohol and iso-α-acid in beer would inhibit the activity of LAB and thus limits its application in beer brewing. It is of great significance to screen of alcohol and iso-α-acid tolerant LAB strains with good probiotic potential in vitro. Several LAB strains were isolated from hops granules, beer fermentation broth and yogurt. The strain J6 was identified to be tolerant to alcohol and iso-α-acid. Due to the probiotic potential, hydrophobicity, survival rate to artificial gastric juice and intestinal juice, were measured to be 81.6% (n-octane), 77.6% (2 h) and 92.4% (2 h), respectively. By 16S rDNA sequencing, J6 was identified as Lactobacillus plantarum. When J6 applied to sour beer brewing, the fermentation degree and alcohol content no significant difference (P>0.05), while the abundance of LAB (7.34 lg CFU/mL), and the contents of total higher alcohol (149.25 mg/L) and ester (47.60 mg/L) were much higher, as well as more sour and sweet taste and higher fruit flavor, than control. The selected LAB could further expand the application of LAB in fermented food and enrich the category of craft beer.
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