1株高效降胆固醇乳酸菌的功能与发酵特性

通过研究乳酸菌X3-2B降胆固醇功能特性以及在发酵香肠中的发酵特性,确定高效降胆固醇性能的肉制品发酵剂。结果表明:菌株X3-2B在培养温度为30℃、pH5.5时胆固醇降解率最大,在MRS胆固醇筛选培养基中其胆固醇降解率最大且优于标准菌株植物乳杆菌(L.plantarum,LP)。并以菌株X3-2B为发酵剂做的发酵香肠其水分活度、pH值在相同天数时下降程度显著优于自然发酵组(P0.05),色泽、乳酸菌数都优于对照组,且发酵香肠14 d与0 d相比,添加发酵剂的发酵香肠胆固醇含量显著降低(P0.05)且在贮存56 d时X3-2B组发酵香肠胆固醇含量低于自然发酵组与LP组,故菌株X3-2B可作为一株降胆固醇性能较好的肉制品发酵剂。

Functions and Fermentation Characteristics of High Cholesterol-Reducing Lactic Acid Bacteria

The potential of lactic acid bacteria strain X3-2B for use as a starter culture in fermented sausages was evaluated with
reference to its cholesterol-lowering activity and fermentation characteristics. The results showed that the strain X3-2B had the
highest degradation efficiency on cholesterols at 30 ℃ and pH 5.5 in MRS-CHOL screening medium that exceeded that of
L. plantarum reference strain. The water activity, pH, color and lactic acid bacterial count of fermented sausage made using X3-2B as
the starter culture were significantly superior to those of spontaneously fermented sausage (P ＜ 0.05), when sampled at the same
times. The cholesterol content in X3-2B fermented sausage at 14 days of fermentation was significantly lower than at 0 day (P ＜ 0.05).
After 56 days of storage, X3-2B fermented sausage showed a lower cholesterol content than both spontaneous fermentation and
L. plantarum reference strain. Therefore, X3-2B can be used as a good starter culture in fermented meat products.