摘要
植物乳杆菌YW11是从西藏灵菇中分离筛选的具有良好益生特性的乳酸菌株。通过研究低聚乳果糖(lactosucrose,LS)对植物乳杆菌YW11生长特性、产酸能力和抑菌作用,以及基于YW11菌株发酵制作的冰淇淋的理化性质和益生菌活性的影响,结果表明:不同添加量的低聚乳果糖对YW11菌株均有一定的增殖作用,对YW11产酸能力具有促进作用;添加低聚乳果糖后,植物乳杆菌YW11对常见致病菌的抑制作用增强。添加0.2%的低聚乳果糖对YW11菌株生长的促进作用最佳。添加0.4%的低聚乳果糖可以促进YW11菌株在发酵末期进一步产酸,pH值最低降至3.65。添加量为0.1%时YW11菌株可较好地抑制李斯特菌和沙门氏菌;添加量为0.2%时菌株可较好地抑制大肠杆菌、志贺氏菌和阪崎肠杆菌;添加量为0.4%时菌株可较好地抑制金黄色葡萄球菌。随着低聚乳果糖添加量增加,冰淇淋浆料的黏力增大、硬度降低;同时对冰淇淋的膨胀率和融化率也产生有益的影响;冰淇淋冷冻贮藏期间活菌数呈逐渐下降趋势,低聚乳果糖添加量为0.2%时最终活菌数最多,为5.94lgCFU/mL。添加低聚乳果糖可以提高冰淇淋中YW11的存活率及其对胃、肠道环境的耐受能力,相较空白组存活率最高可提高22.27%。本研究为低聚乳果糖与植物乳杆菌YW11的配伍使用提供理论依据,为进一步开发具有益生特性的低聚糖冰淇淋奠定技术基础。
Lactobacillus plantarum YW11 was isolated from Tibetan Kefir with good probiotic properties.The effects of lactosucrose on the growth,acid production and antimicrobial properties of Lactobacillus plantarum YW11,and the physcochemical properties of ice cream made with YW11,as well as the survivability of YW11 in ice cream were studied.The results showed that different additive amounts of lactosucrose promoted proliferation,acid-production ability of YW11 and its inhibition on common pathogens.With the increase of the lactosucrose content,the viscosity of ice cream mixes increased and the hardness decreased.It also had a beneficial effect on the expansion rate and melting rate of ice cream.The number of viable counts of L.plantarum YW11 in ice cream decreased gradually during the frozen storage.The survival rate of L.plantarum YW11 in ice cream and tolerance of strains in gastric and intestinal environment could be improved by adding lactosucrose.This study provides theoretical basis for the combined application of lactosucrose and L.plantarum YW11,and technological foundation for further development of oligosaccharide ice cream with probiotic properties.
作者
马依淼
刘少莉
郑义
陈超
曹永强
杨贞耐
MA Yimiao;LIU Shaoli;ZHENG Yi;CHEN Chao;CAO Yongqiang;YANG Zhennai(Beijing Advanced Innovation Center for Food Nutrition and Human Health,Beijing Engineering and Technology Research Center of Food Additives,Beijing Technology and Business University,Beijing 100048,China;DongJun(Yucheng)Dairy Co.Ltd.,Dezhou 253000,China)
出处
《中国乳品工业》
CAS
北大核心
2021年第1期25-30,共6页
China Dairy Industry
基金
国际合作项目国家重点研发计划政府间国际科技创新合作/港澳台科技创新合作重点专项(2017YFE0131800)。
关键词
低聚乳果糖
植物乳杆菌
益生菌冰淇淋
lactosucrose
Lactobacillus plantarum YW11
probiotic ice cream
