文献类型：期刊文献

中文题名：耐乙醇乳酸菌的分离和培养

英文题名：Isolation and Culture of Ethanol Resistant Lactobacillus

作者：周羽[1,2];刘艳琼[2];陈启明[2];赵黎明[2];周家春[2]

机构：[1]上海市质量监督检验技术研究院,上海200233;[2]华东理工大学生物工程学院,上海200237

年份：2018

卷号：39

期号：12

起止页码：114

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2017】；

语种：中文

中文关键词：乳酸菌;耐乙醇;酵素;代谢

外文关键词：lactobacillus;ethanol-resistant;Jiaosu;metabolism

摘要：乳酸菌是食用酵素的主要发酵菌种之一。由于酵母代谢产生乙醇的因素,果蔬自然发酵液中乳酸菌的生长代谢易受乙醇的抑制。从产酸良好的天然果蔬发酵液中分离耐乙醇、耐酸的乳酸菌菌株,并分析其发酵能力和代谢产物。经16S rDNA序列测定,分离出2株乳酸菌,均为副干酪乳杆菌,经分析能耐受5%乙醇。以果蔬为发酵基质进行发酵,菠萝发酵液、胡萝卜发酵液、苹果发酵液中的DPPH自由基清除率均有增长;三种发酵液中总酚的含量均呈增长趋势;三种发酵液中可滴定酸含量在发酵初期上升较快,乳酸含量增长较乙酸和苹果酸高;三种发酵液对沙门氏菌等4种致病菌具有明显的抑制作作用。
Lactobacillus was one of the main fermentation strains of edible Jiaosu. Due to ethanol produced by yeast, lactobacillus was easily inhibited. Ethanol-resistant and acid-resistant lactobacillus were isolated from natural fermenting Jiaosu. Two strains were identified Lactobacillus paracasei by the 16 S rDNA sequence analysis, and they can resistant 5% ethanol. With fruit and vegetable as fermentation substrate, DPPH free radical scavenging rate of pineapple fermentation broth, carrot fermentation liquid and apple fermentation broth were all increased. The contents of total phenols in three fermentation broth were increased too. Titratable acid in the three fermentation broth increased faster in the early fermentation stage, and the increase of lactic acid was faster than acetic acid and malic acid. Three fermentation broth showed significantly suppressing of pathogenic bacteria, such as Salmonella.