Lactobacillus casei AST18抗真菌特性及其在酸奶保鲜中的应用

doi:10.3864/j.issn.0578-1752.2011.19.015

中国农业科学 ›› 2011, Vol. 44 ›› Issue (19): 4050-4057.doi: 10.3864/j.issn.0578-1752.2011.19.015

Lactobacillus casei AST18抗真菌特性及其在酸奶保鲜中的应用

李红娟, 刘鹭, 张书文, 孔凡丕, 孙卓, 吕加平

1.中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室
2.光明乳业股份有限公司技术中心/乳业生物技术国家重点实验室

收稿日期:2010-09-27 出版日期:2011-10-01 发布日期:2011-07-18
通讯作者: 通信作者吕加平，E-mail：lvjp586@vip.sina.com
作者简介:李红娟，E-mail：hjlimail@gmail.com
基金资助:
国家“十一五”科技支撑计划项目（2006BAD04A07）

The Antifungal Properties of Lactobacillus casei AST18 and Its Application as Adjunct Culture in Yogurt

LI Hong-Juan, LIU Lu, ZHANG Shu-Wen, KONG Fan-Pi, SUN Zhuo, LU Jia-Ping

1.中国农业科学院农产品加工研究所/农业部农产品加工综合性重点实验室
2.光明乳业股份有限公司技术中心/乳业生物技术国家重点实验室

Received:2010-09-27 Online:2011-10-01 Published:2011-07-18

摘要/Abstract

摘要： 【目的】考察来源于中国传统发酵制品中乳酸菌的抑真菌特性，研究其在酸奶贮藏中的抑制霉菌效果。【方法】高效液相色谱法（HPLC）检测7株具有抗真菌效果的乳杆菌发酵液中苯乳酸（PLA）含量，研究PLA与乳杆菌发酵液抗真菌活性的相关性。选取抑菌活性最强的菌株Lactobacillus casei AST18进行抑菌特性研究。Lactobacillus casei AST18分别以2%、4%、6%、8%接种量作为辅助发酵剂添加至酸奶发酵工艺中，成品酸奶贮藏期间，监测酸奶中霉菌生长状况，检测酸奶理化指标并进行感官评定。【结果】乳杆菌发酵液中苯乳酸含量与其抑真菌直径间相关关系不显著。Lactobacillus casei AST18发酵上清液经胃蛋白酶和胰蛋白酶处理后不影响其抑菌活性，而环境pH对其抑菌活性的影响显著，热处理可使其丧失抑菌活性。Lactobacillus casei AST18以 2%添加量作为辅助发酵剂应用在酸奶中可抑制霉菌菌丝生长和孢子生成，且对酸奶产品风味、感官品质无显著影响。【结论】Lactobacillus casei AST18具有较好的抑制霉菌生长能力，应用在酸奶中具有显著的防霉保鲜效果。

关键词:

干酪乳杆菌, 抗真菌, 辅助发酵剂, 酸奶

Abstract: 【Objective】The antifungal activities of lactic acid bacteria (LAB) isolated from Chinese traditional fermented products were detected. The selected strain was used as adjunct culture in yogurt to control the fungal pollution.【Method】The production of phenyllactic acid (PLA) was detected with HPLC and the correlation between PLA and the antifungal activities was studied. Then the antifungal properties of Lactobacillus casei AST18 culture supernatants were detected. Lactobacillus casei AST18 was used as adjunct culture in the yogurt production process. Four different inoculums of AST18, 2%, 4%, 6%, 8% and a control group which used the commercial starter only were added in yogurt. After fermentation, sensory evaluation，physical and chemical indicators, the fungal growth conditions were investigated. 【Result】According to the comparison of the production of PLA and the antifungal activities, no relationship was observed between the production of PLA and the inhibition zones. The culture supernatant of Lactobacillus casei AST18 was sensitive towards pH and heat treatment but it was not affected after treatment of trypsin and pepsin. The inoculums of 2% in yogurt could inhibit the growth of Penicillium sp. and extend the shelf life. And it had no significant effect on the flavor and sensory quality.【Conclusion】Lactobacillus casei AST18 can inhibit the growth of filamentous fungi conspicuously. It can be used as an adjunct culture in yogurt to prevent the fungal growth and extend the shelf life.

Key words:

Lactobacillus casei, antifungal, adjunct culture, yogurt

李红娟, 刘鹭, 张书文, 孔凡丕, 孙卓, 吕加平. Lactobacillus casei AST18抗真菌特性及其在酸奶保鲜中的应用[J]. 中国农业科学, 2011, 44(19): 4050-4057.

LI Hong-Juan, LIU Lu, ZHANG Shu-Wen, KONG Fan-Pi, SUN Zhuo, LU Jia-Ping . The Antifungal Properties of Lactobacillus casei AST18 and Its Application as Adjunct Culture in Yogurt[J]. Scientia Agricultura Sinica, 2011, 44(19): 4050-4057.

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Lactobacillus casei AST18抗真菌特性及其在酸奶保鲜中的应用

The Antifungal Properties of Lactobacillus casei AST18 and Its Application as Adjunct Culture in Yogurt

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