高尿酸血症是嘌呤代谢紊乱、血尿酸浓度持续增高引起组织损伤的一种异质性疾病,严重的情况下有可能引发痛风等症状,益生菌具有潜在的缓解或治疗作用。该研究的目的是探究前期筛选得到的1株具有降尿酸活性的发酵乳杆菌(Lactobacillus fermentum)F40-4在酸乳发酵中的应用潜力。结果显示,L.fermentum F40-4对酸乳发酵剂主体菌株嗜热链球菌和保加利亚乳杆菌的生长没有显著影响;与对照组相比,L. fermentum F40-4对发酵过程中酸乳的pH、酸度指标影响不大,L. fermentum F40-4和发酵剂1∶1接种发酵可延缓酸乳在冷藏过程中的pH下降进程并减少乳清析出;风味分析结果表明,L.fermentum F40-4酸乳的挥发性风味化合物更加丰富,主要含有酯类、醛类、醇类、酮类、酸类、烃类,其中酯类和醛类含量最高。该研究表明,L.fermentum F40-4可作为辅助发酵菌株用于酸乳的发酵,为进一步开发具有降尿酸功效的益生菌酸乳提供了理论依据。
Hyperuricemia is a group of heterogeneous disease with tissue injury that is caused by long-term purine metabolism disorder and continuous high concentration of blood uric acid, it might also induce gout when getting serious. Probiotics have potential treatment function. The purpose of this study was to explore the potential of a novel Lactobacillus fermentum F40-4 in yogurt production. The results indicated that L. fermentum F40-4 had no suppression on growth of Streptococcus thermophilus and Lactobacillus bulgaricus, which were the main culture of yogurt starter. Compared with the control group, L. fermentum F40-4 had little influence on the pH, and acidity indexes during fermentation, the 1∶1 inoculation of L. fermentum F40-4 and starter culture could delay the pH drop process and reduce the whey precipitation during cold storage. The flavor analysis results showed that the yogurt added L. fermentum F40-4 had more abundant volatile flavor compounds, mainly containing esters, aldehydes, alcohols, ketones, acids, and hydrocarbons, among which esters and aldehydes had the highest content. This study suggested that L. fermentum F40-4 could be used as an auxiliary culture for yogurt production, which provided a theoretical basis for the further development of the probiotic yogurt with uric acid-lowering function.
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