食品与发酵工业 >

2026 , Vol. 52 >Issue 7: 142 - 148

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.043375

研究报告

NaCl浓度对戊糖片球菌RP-24的生长、抗氧化及益生特性的影响

  • 李春杏 ,
  • 刘远森 ,
  • 韦吉乐 ,
  • 马焕任 ,
  • 刘思雨 ,
  • 时萍 ,
  • 卜荣平
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  • 1(北部湾大学 食品工程学院,广西壮族自治区海洋食品营养与加工技术创新工程研究中心,广西高校北部湾海产品高值化利用与预制食品重点实验室,广西 钦州,535011)
    2(北部湾大学 海洋学院,广西海洋环境灾害过程与生态保护技术重点实验室,广西 钦州,535011)
第一作者:本科生(时萍讲师和卜荣平副教授为共同通信作者,E-mail:bbgu040sp@163.com;rpbu@bbgu.edu.cn)

收稿日期: 2025-05-24

  修回日期: 2025-08-09

  网络出版日期: 2026-04-17

基金资助

国家自然科学基金项目(32300415);北部湾大学大学生创新创业训练计划资助课题(2025116233)

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Growth, antioxidant activity, and probiotic properties of Pediococcus pentosaceus RP-24 under different salt concentrations

  • LI Chunxing ,
  • LIU Yuansen ,
  • WEI Jile ,
  • MA Huanren ,
  • LIU Siyu ,
  • SHI Ping ,
  • BU Rongping
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  • 1(College of Food Engineering, Guangxi Zhuang Autonomous Region Engineering Research Center of Marine Food Nutrition and Processing Technology Innovation, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Beibu Gulf University, Qinzhou 535011, China)
    2(College of Marine Sciences, Guangxi Key Laboratory of Marine Environmental Disaster Processes and Ecological Protection Technology, Beibu Gulf University, Qinzhou 535011, China)

Received date: 2025-05-24

  Revised date: 2025-08-09

  Online published: 2026-04-17

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摘要

该研究旨在研究盐胁迫对乳酸菌的形态特征及功能特性的影响,为其在发酵食品中的应用提供理论依据。以传统酱油分离的戊糖片球菌(Pediococcus pentosaceus)RP-24为研究对象,探究了不同NaCl浓度对菌株的生长量、产酸性、亚硝酸盐降解能力、表面形态、DPPH自由基和ABTS阳离子自由基清除率、自聚集性和细胞疏水性的影响。结果表明,NaCl浓度显著影响菌株的多种功能特性,与对照组相比,P.pentosaceus RP-24在0~80 mg/mL NaCl质量浓度范围内均表现出良好的生长能力(P<0.05);在40 mg/mL NaCl条件下,RP-24的产酸能力最强,其发酵液pH显著低于其他浓度处理(P<0.05)。随着NaCl浓度的提高,菌株的亚硝酸盐降解能力逐步下降;扫描电镜观察显示,细胞表面形态趋于光滑。值得注意的是,随着培养条件中NaCl浓度的升高,菌株对DPPH自由基的清除率均保持在90%以上,但对ABTS阳离子自由基的清除率逐渐降低。此外,RP-24在40 mg/mL NaCl条件下表现出最优的益生特性,包括自聚集能力[(53.27±0.19)%]和细胞表面疏水性[(11.31±0.12)%](P<0.05)。该研究结果表明,40 mg/mL NaCl条件下RP-24具备良好的抗氧化活性和潜在的细胞表面特性。该研究为阐明盐胁迫下乳酸菌的生理适应变化和功能性低盐发酵食品的研发提供理论基础。

关键词： 戊糖片球菌; 盐浓度; 抗氧化活性; 细胞自聚集; 细胞疏水性

本文引用格式

李春杏 , 刘远森 , 韦吉乐 , 马焕任 , 刘思雨 , 时萍 , 卜荣平 . NaCl浓度对戊糖片球菌RP-24的生长、抗氧化及益生特性的影响[J]. 食品与发酵工业, 2026 , 52(7) : 142 -148 . DOI: 10.13995/j.cnki.11-1802/ts.043375

Abstract

The purpose of this study is to study the effects of salt stress on the morphological and functional characteristics of lactic acid bacteria, and to provide theoretical basis for its application in fermented food.Pediococcus pentosaceus RP-24, isolated from traditional soy sauce, was employed to systematically evaluate the effects of varying NaCl concentrations on the strain’s growth, acid-producing capacity, nitrite degradation ability, surface morphology, DPPH radical and ABTS cation radical scavenging rate, self-aggregation, and cell hydrophobicity.The results showed that the NaCl concentration significantly affected various functional characteristics of the strain:compared with the control group, P.pentosaceus RP-24 showed good growth ability in the NaCl concentration range of 0-80 mg/mL (P<0.05);Under the condition of 40 mg/mL NaCl, RP-24 showed the strongest acid-producing capacity, with its fermentation broth pH significantly lower than that of other concentration treatments (P<0.05). With the increase of NaCl concentration, the nitrite degradation ability of the strain decreased gradually;Scanning electron microscope observation showed that the cell surface morphology tended to be smooth.It is worth noting that with the increase of NaCl concentration in culture conditions, the DPPH radical scavenging activity of the strains remained above 90%, but the ABTS+ cation free radical scavenging activity decreased gradually.In addition, RP-24 showed the best probiotic characteristics at 40 mg/mL NaCl, including self-aggregation ability [(53.27±0.19)%] and cell surface hydrophobicity [(11.31±0.12)%] (P<0.05).The results of this study show that RP-24 has good antioxidant activity and potential cell surface characteristics under 40 mg/mL NaCl.This study provides a theoretical basis for elucidating the physiological adaptive changes of lactic acid bacteria under salt stress and for developing functional low-salt fermented foods.

Key words： Pediococcus pentosaceus; salt concentration; antioxidant activity; cell auto-aggregation; cell surface hydrophobicity

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