摘要
植物乳杆菌(Lactobacillus plantarum)是酸面团中优势菌群之一,为提供植物乳杆菌M616在酸面团发酵中应用的理论依据,采用比浊方法测定该菌株的生长曲线、产酸能力以及耐酸、耐盐、耐胆盐特性,并对其抑菌性能进行分析。结果表明:植物乳杆菌M616为革兰氏阳性菌,细胞呈直或弯短杆状;在37℃时MRS摇瓶中发酵30 h,p H 3.89,具有良好的产酸能力;在pH值为2.0、3.0的条件下培养6 h,OD600 nm分别为0.03、0.05;胆盐质量浓度为0.3 g/100 m L时培养4 h,OD600 nm为0.03;当NaCl质量分数达到8%以上时,菌株几乎不能生长。在抑菌方面,该菌株对大肠杆菌、金黄色葡萄球菌以及单增李斯特菌均有抑制效果,抑菌圈直径分别达14、15、17 mm。因此,植物乳杆菌M616具备较强的产酸能力,代谢性能良好,可作为酸面团发酵用菌株。
Lactobacillus plantarum is one of the dominant populations in traditional sourdough,which provides a theoretical basis for the application of Lactobacillus plantarum M616 in sourdough fermentation. In this study,the turbidimetric method was used to determine the grow th curve,acid production ability,and acid,salt and bile salt resistance of the strain,and to analyze its antibacterial activity. The results showed that Lactobacillus plantarum M616 belonged to Gram-positive bacteria,and cells were short straight or bent rod shape. The pH value reached 3. 89 after they were fermented for 30 h at 37 ℃ in MRS shake flasks;the OD600 nmvalues were 0. 03 and 0. 05 after culturing for 6 hours at the pH value of 2. 0 and 3. 0,respectively;when the mass concentration of bile salt was 0. 3 g/100 mL,the OD600 nmvalue was 0. 03 for 4 h culture;when the mass fraction of NaCl exceeded 8%,the strain almost stopped growing. In terms of bacteriostasis,the strain had inhibitory effects on Escherichia coli,Staphylococcus aureus,and Listeria monocytogenes,and the diameter of the inhibition zone reached 14 mm,15 mm,and 17 mm,respectively. Therefore,Lactobacillus plantarum M616 has strong acid production ability and good metabolic performance,and can be applied as a strain for sourdough fermentation.
作者
程强
陈迪
王金水
CHENG Qiang;CHEN Di;WANG Jinshui(College of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China)
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2020年第6期20-25,34,共7页
Journal of Henan University of Technology：Natural Science Edition
基金
河南省高等学校重点科研项目“酸面团冷冻冻藏过程中冰晶形成和水分迁移变化规律研究”(18A550002)
河南工业大学高层次人才科研启动基金项目“冰晶形成和水分迁移影响酸面团冷冻冻藏过程中关键组分变化机制的研究”(2017BS005)
河南工业大学校基金“冷冻酸面团中乳酸菌活力及抗冻相关基因的研究”(2017QNJH11)
河南工业大学校属平台开放课题“冰晶形成和水分迁移影响冷冻酸面团中乳酸菌活力的研究”(NL2018002)。
关键词
植物乳杆菌M616
生长曲线
产酸能力
耐受性
抑菌性
Lactobacillus plantarum M616
growth curve
acid production capacity
tolerance
antibacterial activity
作者简介
程强(1993-),男,山东菏泽人,硕士研究生,研究方向为食品加工与安全;通信作者:王金水,教授,博导,E-mail:jinshuiw@163.com。
