发酵黄浆水乳酸菌筛选及其制备工艺研究.docVIP

发酵黄浆水乳酸菌筛选及其制备工艺研究 　　摘 要：该文以黄浆水作为培养物，研究不同乳酸菌发酵黄浆水对致病菌大肠杆菌的抑菌作用，通过单因素试验和正交试验研究具有抑菌功能的发酵黄浆水的最佳发酵条件和碳氮源组成。结果表明：嗜热链球菌（Streptococcus thermophilus）TY947-4黄浆水发酵液的pH较低、酸度和活菌数较高，分别为3.91、84.66°T及9.21×108CFU/mL，对大肠杆菌的抑菌能力较强，抑菌圈直径为18.13mm；S.thermophilus TY947-4发酵黄浆水的最适发酵条件为：添加1.5%的葡萄糖，0.5%的鱼粉蛋白胨及0.5%的酵母膏，接种量为6%，39℃发酵48h，对大肠杆菌的抑菌圈直径达到22mm。 　　关键词：乳酸菌；抑菌；发酵黄浆水 　　中图分类号 S816 文献标识码 A 文章编号 1007-7731（2017）20-0014-05 　　Screening of Lactic Acid Bacteria of Fermented Yellow Serofluid and its Fermentation Conditions 　　Chen Dawei et al. 　　（Key Laboratory of Dairy Biological Technology and Safety Control，College of Food Science and Engineering，Yangzhou University，Yangzhou 225009，China） 　　Abstract：The antimicrobial of lactic acid bacteria （LAB） of fermented yellow serofluid were studied，the enteropathogenic Escherichia coli （E.coli） was used as indicate bacteria，and the optimum fermentation conditions of fermented and the composition of carbon and nitrogen sources were researched by single -factortest and orthogonal test.The results showed that the pH of Streptococcus thermophilus TY947-4 fermentation liquid was low，and the acidity and the viable count of LAB was higher than other strains，whcih were 3.91，84.66°T and 9.21×108CFU/mL respectively，and the antibacterial activity of E.coli was also higher，the diameter of inhibition was 18.13mm.The optimized fermentation conditions of S.thermophilus TY947-4 of fermented yellow serofluid were 39 oC，fermented 48h and 6% inoculation amount，and carbon source and nitrogen source were 1.5% glucose，0.5% peptone and 0.5% yeast extract meal ，the diameter of inhibition E.coli was 22mm. 　　Key words：Lactic acid bacteria；Antibacterial；Fermented yellow serofluid 　　?S浆水是在豆腐加工过程中产生的副产物，含有可溶性糖类、低聚糖、大豆异黄酮、蛋白质、膳食纤维及无机盐等丰富的营养物质，由于是富营养化物质，黄浆水的化学需氧量较高，直接排放会对环境造成严重污染。目前我国对于豆腐黄浆水的综合利用，主要是回收黄浆水中的营养成分[1，2]或以其作为发酵基质，生产虾青素、维生素、曲酸、核黄素等功能性物质[3]。 　　随着生物技术水平的发展，天然生物抗菌剂已被越来越多的应用于食品中，对食品中的多种有害微生物均有较强的杀灭作用，能快速抑制其生长。乳酸菌作为人体肠道中重要的益生菌，具有调节肠道菌群结构、改善胃肠道功能、增强机体的抗氧化能力及免疫力等功能[4]，被