食品与发酵工业 >

2023 , Vol. 49 >Issue 7: 118 - 125

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032297

研究报告

戊糖片球菌SBC5的功能特性研究及在发酵乳中的应用

  • 王志新 ,
  • 张昱婷 ,
  • 韩烁培 ,
  • 黄玉清 ,
  • 张世雄 ,
  • 宁亚维
展开
  • (河北科技大学 食品与生物学院,河北 石家庄,050018)
博士,教授(通信作者,E-mail:zhxwang0311@163.com)

收稿日期: 2022-05-16

  修回日期: 2022-08-18

  网络出版日期: 2023-04-28

基金资助

河北省省级科技计划资助项目(22327107D);河北省自然科学基金项目(C2020208014)

收起

Functional properties of Pediococcus pentosaceus SBC5 and its application in fermented milk

  • WANG Zhixin ,
  • ZHANG Yuting ,
  • HAN Shuopei ,
  • HUANG Yuqing ,
  • ZHANG Shixiong ,
  • NING Yawei
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  • (College of Food Science and Biology, Hebei University of Science and Technology,Shijiazhuang 050018, China)

Received date: 2022-05-16

  Revised date: 2022-08-18

  Online published: 2023-04-28

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摘要

采用形态观察和16S rDNA序列分析对实验室保存的一株乳酸菌进行鉴定,通过体外模拟实验测定其对胃酸和胆盐的耐受性以及耐热性和疏水性;采用体外特征分析,研究菌株及其代谢物对α-淀粉酶和α-葡萄糖苷酶的抑制特性、抗氧化性以及抑菌性;最后通过在脱脂乳中的发酵实验,探究菌株发酵过程中的变化和发酵乳储存期的性能变化。结果显示,该菌株为戊糖片球菌,命名为Pediococcus pentosaceus SBC5。P.pentosaceus SBC5在pH 2.0的胃酸条件下孵育2 h的存活率为49.42%,在0.3%胆盐浓度下2 h的存活率为65.38%。P.pentosaceus SBC5疏水性为21.58%,40 ℃和50 ℃处理后的存活率分别为98.61%和74.15%。P.pentosaceus SBC5代谢物具有良好的α-淀粉酶抑制特性、抗氧化和抑菌特性,其发酵上清液对α-淀粉酶的抑制作用为46.93%,对DPPH自由基的清除率为18.98%,对金黄色葡萄球菌和大肠杆菌2种指示菌的抑菌圈直径均在20 mm以上。P.pentosaceus SBC5的凝乳时间较短,为12 h;发酵过程中酸度为90 °T,活菌数为1.66×109 CFU/mL;发酵乳的保水率为65.42%,总体感官评价较高,储存24 d的脱水收缩能力稳定,黏度适中,活菌数为2.04×108 CFU/mL,高于国标规定的1.0×106 CFU/mL。P.pentosaceus SBC5具有良好的的耐酸、耐胆盐、耐热和疏水性,其代谢物具有一定的α-淀粉酶抑制特性以及抗氧化和抑菌功能,其在脱脂乳中发酵性能优良,为功能性益生菌的开发及在乳制品中的应用奠定基础。

关键词： 戊糖片球菌; 鉴定; 功能特性; 发酵乳

本文引用格式

王志新 , 张昱婷 , 韩烁培 , 黄玉清 , 张世雄 , 宁亚维 . 戊糖片球菌SBC5的功能特性研究及在发酵乳中的应用[J]. 食品与发酵工业, 2023 , 49(7) : 118 -125 . DOI: 10.13995/j.cnki.11-1802/ts.032297

Abstract

A lab-preserved strain was identified and its functional properties such as acid and bile salts tolerance, heat resistance, hydrophobicity, α-amylase and α-glucosidase inhibitions, antioxidant, and antimicrobial properties of the strain and its metabolites, were tested in vitro. Finally, the strain was used to ferment skim milk, and the performance changes during fermentation and storage period were investigated. The lactic acid bacteria strain was identified as Pediococcus pentosaceus by morphological observation and 16S rDNA sequence analysis and named as Pediococcus pentosaceus SBC5. The survival rate of P. pentosaceus SBC5 was 49.42% after incubation in gastric acid at pH 2.0 for 2 h, and the survival rate was 65.38% after incubation at 0.3% bile salt for 2 h. The hydrophobicity of P. pentosaceus SBC5 was 21.58%. After treatment at 40 ℃ and 50 ℃, the survival rates were 98.61% and 74.15%, respectively. The metabolite of P. pentosaceus SBC5 had good α-amylase inhibition, antioxidant and antimicrobial properties. The inhibitory effect on α-amylase was 46.93%, the scavenging rate to DPPH free radical was 18.98%, and the inhibitory zone diameters against Staphylococcus aureus and Escherichia coli were both more than 20 mm. The curdling time of P. pentosaceus SBC5 was shortened to 12 h. The acidity was 90 °T during fermentation and the viable count was 1.66×109 CFU/mL. The water retention rate of the fermented milk was 65.42% and the sensory score was high. Storing for 24 d, the susceptibility to syneresis of the fermented milk was stable, the viscosity was moderate, and the viable count was 2.04×108 CFU/mL, which was higher than the national standard of 1.0×106 CFU/mL. P. pentosaceus SBC5 had good acid resistance, bile salt resistance, heat resistance and hydrophobicity. The metabolites had certain α-amylase inhibition, antioxidant capacity and antimicrobial function. It had excellent fermentation performance in skim milk. This study provided a theoretical foundation for the development of functional probiotics and their applications in dairy products.

Key words： Pediococcus pentosaceus; identification; functional property; fermented milk

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