Food and Fermentation Industries >

2021 , Vol. 47 >Issue 10: 50 - 57

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.025978

Optimization of lipase-producing lactic acid bacteria in Xinjiang traditional cheese and their enzymatic characteristics

  • LI Xiaonan ,
  • LI Yuhui ,
  • LU Shiling ,
  • WANG Jungang ,
  • LI Baokun ,
  • LIU Shilin
Expand
  • 1(Food College, Shihezi University, Shihezi 832000, China)
    2(Institute of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China)
    3(Key Laboratory of Agro-Products Processing Science and Technology, Xinjiang Academy of Agricultural and Reclamation Science, Shihezi 832000, China)

Received date: 2020-10-26

  Revised date: 2020-11-16

  Online published: 2021-06-17

Fold

Abstract

In this experiment, we optimized lipase-producing lactic acid bacteria in 23 handmade cheese samples from Yili, Hami and Tacheng regions in Xinjiang. Traditional cultivation of lactic acid bacteria combined with tributyrin plate and copper soap method were used for screening. Four strains of lipase-producing lactic acid bacteria were screened out. Among them, B2-5 was identified as Lactobacillus plantarum, T1-5 and T1-3 was Weissella confuse, H1-6 was Lactobacillus helveticus. And the enzyme production characteristics and enzymatic properties of these strains were studied. The results showed that: when the inocu lum amount was 2%, the initial pH was 7 and the fermentation medium was added with polyvinyl alcohol (PVA), and fermented at 37 ℃ for 48 h L. plantarum B2-5 had the highest enzyme production, the enzyme activity reached 5.29 U/mL. L. helveticus H1-6 had an enzyme activity of 3.46 U/mL, W. confuse T1-5 and T1-3 produced large amounts of enzymes and had good tolerance to fermentation conditions. The addition of K+, Na+, Fe2+, Mn2+ to the fermentation broth significantly promoted the enzyme production of the four lactic acid bacteria (P<0.05). The lipases were all acidic and medium-temperature lipases, which performed better under acidic conditions.

Key words： cheese; lactic acid bacteria; lipase; enzyme-producing characteristics; enzymatic characteristics

Cite this article

LI Xiaonan , LI Yuhui , LU Shiling , WANG Jungang , LI Baokun , LIU Shilin . Optimization of lipase-producing lactic acid bacteria in Xinjiang traditional cheese and their enzymatic characteristics[J]. Food and Fermentation Industries, 2021 , 47(10) : 50 -57 . DOI: 10.13995/j.cnki.11-1802/ts.025978

References

[1] XU Z L, CHEN J L, SHI X W, et al.Characteristic physicochemical indexes and flavor compounds in Xinjiang Kazak cheese during ripening[J].Food Bioscience, 2020, 35(12):233-237.
[2] YANG Y M, SHEVCHENKO A, KNAUST A, et al.Proteomics evidence for kefir dairy in Early Bronze Age China[J].Journal of Archaeological Science, 2014, 45(15):178-186.
[3] COLLINS Y F, MCSWEENEY P L H, WILKINSON M G.Lipolysis and catabolism of fatty acids in cheese[J].Cheese:Chemistry, Physics and Microbiology, 2004, 1(2):373-389.
[4] KENDIRCI P, SALUM P, BAS D, et al.Production of enzyme-modified cheese (EMC) with ripened white cheese flavour:II- effects of lipases[J].Food and Bioproducts Processing, 2020, 122:230-244.
[5] 白雪, 杨爽, 孟鑫.GC-MS结合电子鼻检测微生物脂肪酶对乳品风味的影响[J].食品工业科技, 2018, 39(14):209-212;218.
BAI X, YANG S, MENG X.GC-MS combined with electronic nose to detect the influence of microbial lipase on the flavor of dairy products[J].Science and Technology of Food Industry, 2018, 39(14):209-212;218.
[6] 何捷, 曾小群, 吕鸣春, 等.新疆酸奶中高产蛋白酶与产脂肪酶乳酸菌的筛选[J].食品科学, 2015, 36(17):130-133.
HE J, ZENG X Q, LYU M C, et al.Screening of high-protease and lipase-producing lactic acid bacteria in Xinjiang yogurt[J].Food Science, 2015, 36(17):130-133.
[7] 景智波.乳酸菌产脂肪酶特性研究及其在羊肉发酵香肠中的应用[D].呼和浩特:内蒙古农业大学, 2019.
JING Z B.Research on the characteristics of lipase produced by lactic acid bacteria and its application in mutton fermented sausage[D].Hohhot:Inner Mongolia Agricultural University, 2019.
[8] ZHENG X J, LIU F, LI K X, et al.Evaluating the microbial ecology and metabolite profile in Kazak artisanal cheeses from Xinjiang, China[J].Food Research International, 2018, 111(11):130-136.
[9] ESTEBAN-TORRES M, MANCHENO J M, RIVAS B D, et al.Production and characterization of a tributyrin esterase from Lactobacillus plantarum suitable for cheese lipolysis[J].Journal of Dairy Science, 2014, 97(11):6 737-6 744.
[10] 江慧芳, 王雅琴, 刘春国.三种脂肪酶活力测定方法的比较及改进[J].化学与生物工程, 2007(8):72-75.
JIANG H F, WANG Y Q, LIU C G.Comparison and improvement of three lipase activity determination methods[J].Chemistry & Bioengineering, 2007(8):72-75.
[11] 董娟.冰川低温酯酶产生菌的选育、基因克隆表达及在奶味香基制备中的应用[D].无锡:江南大学, 2016.
DONG J.Breeding, gene cloning and expression of glacier low-temperature esterase-producing bacteria and its application in the preparation of milk flavor base[D].Wuxi:Jiangnan University, 2016.
[12] 刘延波, 邢星月, 赵志军, 等.高产脂肪酶菌株的筛选鉴定及产酶条件优化[J].中国酿造, 2019, 38(7):54-59.
LIU Y B, XING X Y, ZHAO Z J, et al.Screening and identification of lipase-producing strains and optimization of enzyme-producing conditions[J].China Brewing, 2019, 38(7):54-59.
[13] 胡珺, 杜新凯, 王常高, 等.产脂肪酶菌株的筛选鉴定及产酶条件优化[J].中国酿造, 2016, 35(11):39-43.
HU J, DU X K, WANG C G, et al.Screening and identification of lipase-producing strains and optimization of enzyme-producing conditions[J].China Brewing, 2016, 35(11):39-43.
[14] ZHANG R, LIU Y, HUANG X R, et al.Interaction of a digestive protease, Candida rugosa lipase, with three surfactants investigated by spectroscopy, molecular docking and enzyme activity assay[J].Science of the Total Environment, 2018, 26(54):622-623.
[15] TURATI D F M, ALMEIDA A F, TERRONE C C, et al.Thermotolerant lipase from Penicillium sp.section Gracilenta CBMAI 1583:Effect of carbon sources on enzyme production, biochemical properties of crude and purified enzyme and substrate specificity[J].Biocatalysis and Agricultural Biotechnology, 2019, 17(34):15-24.
[16] 贺秋红, 巩志金, 颜梅.产脂肪酶菌株的筛选、鉴定及发酵培养基优化[J].中国酿造, 2019, 38(10):84-88.
HE Q H, GONG Z J, YAN M.Screening, identification and fermentation medium optimization of lipase-producing strains[J].China Brewing, 2019, 38(10):84-88.
[17] 黄建钦.油脂和预处理对餐厨垃圾厌氧消化产气特性的影响研究[D].杭州:浙江大学, 2020.
HUANG J Q.The effect of oil and pretreatment on gas production characteristics of anaerobic digestion of food waste[D].Hangzhou:Zhejiang University, 2020.
[18] 李巧玉, 方芳, 堵国成, 等.魏斯氏菌在发酵食品中的应用[J].食品与发酵工业, 2017, 43(10):241-247.
LI Q Y, FANG F, DU G C, et al.Application of Weissella in fermented food[J].Food and Fermentation Industries, 2017, 43(10):241-247.
[19] 李文, 陈银元, 陈立明, 等.两株魏斯氏菌的益生特性比较[J].食品与发酵工业, 2019, 45(15):37-43.
LI W, CHEN Y Y, CHEN L M, et al.Comparison of the probiotic characteristics of two Weissella strains[J].Food and Fermentation Industries, 2019, 45(15):37-43.
[20] 景智波, 田建军, 赵丽华, 等.Box-Behnken优化培养条件提高乳酸菌产脂肪酶活性[J].中国食品学报, 2020,20(10):124-133.
JING Z B, TIAN J J, ZHAO L H, et al.Box-Behnken optimized culture conditions to increase lipase-producing activity of lactic acid bacteria[J].Journal of Chinese Institute of Food Science and Technology, 2020,20(10):124-133.
[21] 张晶晶, 刘金峰, 牟伯中, 等.产脂肪酶菌株筛选及柠檬酸杆菌产酶条件优化[J].微生物学杂志, 2015, 35(2):85-89.
ZHANG J J, LIU J F, MOU B Z, et al.Screening of lipase-producing strains and optimization of enzyme production conditions of Citrobacter[J].Journal of Microbiology, 2015, 35(2):85-89.
[22] CORZO G, PEVAH S.Production and characteristics of the lipase from Yarrowia lipolytica 681[J].Bioresource Technology, 1999, 70(2):173-180.
[23] 张传丽, 孙会刚, 崔珏, 等.高产脂肪酶菌株的筛选及其酶学性质分析[J].食品科技, 2019, 44(11):30-35.
ZHANG C L, SUN H G, CUI J, et al.Screening of lipase-producing strains and analysis of their enzymatic properties[J].Food Science and Technology, 2019, 44(11):30-35.
[24] ZHANG Y L, HU P, XIE Y Y, et al.Co-fermentation with Lactobacillus curvatus LAB26 and Pediococcus pentosaceus SWU73571 for improving quality and safety of sour meat[J].Meat Science, 2020, 170(8):35-37.
[25] 郭冉冉.高产脂肪酶菌株的筛选及酶学性质的研究[D].重庆:西南大学, 2010.
GUO R R.Screening of high-producing lipase strains and research on enzymatic properties[D].Chongqing:Southwest University, 2010.
[26] ALVES J P D, CERQUEIRA U M F D, NOBAES C G, et al.An alkaline dissolution-based method using tetramethylammonium hydroxide for metals determination in cow milk samples[J].Food Chemistry, 2020, 334(18):123-126.
[27] 周晶.一株脂肪酶产生菌的筛选鉴定、发酵条件优化及其酶学性质研究[D].杭州:中国计量学院, 2012.
ZHOU J.Screening and identification of a lipase-producing strain, optimization of fermentation conditions and research on its enzymatic properties[D].Hangzhou:China Jiliang University, 2012.
[28] KRETZA E, PAPANEOPHYTOU C P, PAPI R M, et al.Lipase activity in Thermus thermophilus HB8:Purification and characterization of the extracellular enzyme[J].Biotechnology and Bioprocess Engineering, 2012, 17(3):512-525.
[29] 满丽莉, 向殿军, 李华, 等.酸马奶源产细菌素植物乳杆菌MXG-68的益生特性[J].中国乳品工业, 2019, 47(11):8-13.
MAN L L, XIANG D J, LI H, et al.The probiotic properties of bacteriocin Lactobacillus plantarum MXG-68 produced from the milk source of sour horse[J].China Dairy Industry, 2019, 47(11):8-13.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.