食品与发酵工业 >

2023 , Vol. 49 >Issue 22: 182 - 188

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034792

研究报告

银川与恩施地区青年人肠道乳酸菌的鉴定及其在发酵乳中的应用

  • 董蕴 ,
  • 王玉荣 ,
  • 郭壮 ,
  • 剧柠
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  • 1(宁夏大学 食品与葡萄酒学院,宁夏 银川,750021)
    2(湖北文理学院,湖北省食品配料工程技术研究中心,湖北 襄阳,441053)
    3(湖北文理学院,乳酸菌生物技术与工程襄阳市重点实验室,湖北 襄阳,441053)
第一作者：硕士研究生(剧柠副教授为通信作者,E-mail:juning1122@163.com)

收稿日期: 2023-01-03

  修回日期: 2023-01-18

  网络出版日期: 2023-12-25

基金资助

宁夏回族自治区重点研发计划项目(2021BEF02022);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009)

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Identification of intestinal lactic acid bacteria of young people in Yinchuan and Enshi and its application in fermented milk

  • DONG Yun ,
  • WANG Yurong ,
  • GUO Zhuang ,
  • JU Ning
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  • 1(College of Food and Wine, Ningxia University, Yinchuan 750021, China)
    2(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
    3(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China)

Received date: 2023-01-03

  Revised date: 2023-01-18

  Online published: 2023-12-25

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摘要

该研究采用传统培养法和分子生物学技术相结合的手段对银川和恩施地区青年人肠道中乳酸菌进行分离鉴定,而后选取可用于食品的菌种进行发酵乳制备,并采用电子鼻和电子舌对发酵乳品质进行检测。结果显示,从银川和恩施青年人粪便样品中分离出的171株菌株主要隶属于Enterococcus、Lactobacillus、Limosilactobacillus、Ligilactobacillus、Lactiplantibacillus、Leuconostoc、Lactococcus、Pediococcus、Streptococcus和Weissella。选取23株乳酸菌制备发酵乳,其中6株来自银川青年人肠道,16株来自恩施青年人肠道,分析其品质发现,Lactobacillus acidophilus ES3-4产乳酸能力强且制备的发酵乳有明显的酸味,而Limosilactobacillus fermentum ES1-1制备的发酵乳芳香类风味凸出。由此可见,分离自恩施青年人肠道的菌株Lactobacillus acidophilus ES3-4和Limosilactobacillus fermentum ES1-1具有作为发酵乳制品优良发酵剂的潜力,可用于后续研究。

关键词： 肠道菌群; 乳酸菌; 发酵乳; 电子鼻; 电子舌

本文引用格式

董蕴 , 王玉荣 , 郭壮 , 剧柠 . 银川与恩施地区青年人肠道乳酸菌的鉴定及其在发酵乳中的应用[J]. 食品与发酵工业, 2023 , 49(22) : 182 -188 . DOI: 10.13995/j.cnki.11-1802/ts.034792

Abstract

In this study, the traditional culture method and molecular biology techniques were used to isolate and identify lactic acid bacteria in the intestines of young people in Yinchuan and Enshi areas, and then the bacteria that can be used for food were selected to prepare fermented milk, and the quality of fermented milk was tested by electronic nose and electronic tongue. The results showed that 171 strains isolated from the feces samples of young people in Yinchuan and Enshi areas mainly belonged to Enterococcus, Lactobacillus, Limosilactobacillus, Ligilactobacillus, Lactiplantibacillus, Leuconostoc, Lactococcus, Pediococcus, Streptococcus, and Weissella. Twenty-three strains of lactic acid bacteria were selected to prepare fermented milk, among which six strains were from young people’s intestines in Yinchuan and 16 strains were from young people’s intestines in Enshi. By analyzing their quality of products were analyzed. The results showed that Lactobacillus acidophilus ES3-4 has strong lactic acid production capacity and the fermented milk prepared has obvious sour taste, while the fermented milk prepared by Limosilactobacillus fermentum ES1-1 has prominent aromatic flavor. Therefore, the strains L. acidophilus ES3-4 and L. fermentum ES1-1 isolated from young people’s intestines in Enshi have the potential as excellent starters for fermented dairy products, and can be used in the follow-up research.

Key words： intestinal flora; lactic acid bacteria; fermented milk; electronic nose; electronic tongue

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