降解草酸盐乳酸菌株的筛选及其酸乳发酵特性

本实验以来源于自制酸奶、泡菜、酵头等特色发酵食品的49株乳酸菌为候选菌株,分光光度法测定菌株体外降解草酸盐能力和模拟胃肠道耐受性,主成分分析法评价各菌株发酵酸乳特性.结果表明,9株菌草酸盐降解率在70％以上,最高达86.96％;其中,菌株四川郫县A1、菌株鄂温克、菌株鲁青6在pH3.0酸溶液、人工模拟胃液、...

Screening of High Oxalate-degrading Lactic Acid Bacterial Strains and Its Characteristics in Yogurt Fermentation

In this paper, 49 strains of lactic acid bacteria from self-made yogurt, pickles, fermented head and other characteristic fermented food were selected as candidate strains. The oxalate degradation ability and tolerance of simulated gastrointestinal tract in vitro were determined by spectrophotometry, and the characteristics of fermented yogurt were evaluated by principal component analysis. The result showed that the oxalate-degradation rate of 9 strains was more than 70%, the highest was 86.96%. Among them, the survival rate of the strains “Sichuan Pixian A1”, “Ewenki”, “Luqing6” in pH3.0 acid solution, artificial simulated gastric juice, bile salt solution and artificial simulated intestinal juice was more than 50%. The sensory evaluation, holding water capacity, titratable acidity, post-acidity, rupture force, hardness, gumminess, cohesiveness, chewiness and springiness of yoghurt fermented with the strains “Ewenki” and “Luqing6” were better. The strains “Ewenki” and “Luqing6” were Weissella cibaria and Lactobacillus paracasei. They could efficiently degrade oxalate and tolerate gastrointestinal environment, and at the same time, they had good fermentation characteristics in yoghurt and would be used as candidate strains for the development of functional yoghurt.