摘要
为获得应用于食品防腐的生物防腐剂,筛选出抑菌功能微生物并研究其抑菌物质。采用牛津杯法,以抑菌圈面积为指标,筛选抑菌功能微生物,研究其抑菌谱;以抑菌效价变化为指标,研究抑菌发酵液的pH值、温度及紫外照射稳定性;排酸试验及高效液相色谱研究并分析抑菌物质。结果发现,筛选自酱醪和泡菜的16株具有抑菌能力的产酸细菌中,腐生葡萄球菌JL03和植物乳杆菌L04-1的抑菌效果突出且具有广谱抑菌特性;两株菌的抑菌发酵液在pH 3.0时,抑菌效价分别由5730.69 IU/mL和5772.35 IU/mL下降到5190.12 IU/mL和5122.20 IU/mL,均保持原有活性85%以上,说明pH稳定性好;100℃处理两菌抑菌发酵液20 min,JL03抑菌效价由5730.69 IU/mL下降至4588.52 IU/mL,保持原有活性80%以上,而L04-1的抑菌活性则下降了44.11%,说明JL03抑菌液的热稳定性优于L04-1;紫外照射3 h后,两株菌的抑菌效价分别由5730.69 IU/mL和5772.35 IU/mL下降到4697.29 IU/mL和4437.52 IU/mL,均保持原有活性的70%以上,说明均具有良好的抗氧化性;排酸试验发现两株菌以酸性物质抑菌为主,其酸性物质抑菌能力分别占总抑菌能力的58.03%和64.32%;高效液相色谱分析两株菌发酵72 h的抑菌液,发现酸性物质主要为草酸、L-苹果酸、乳酸、乙酸、柠檬酸、琥珀酸和富马酸共7种有机酸,其总含量分别为9.64 g/L和13.46 g/L,相关性分析显示L-苹果酸(0.43 g/L)、乳酸(6.76 g/L)与JL03抑菌液的抑菌效价呈显著正相关(P<0.05),乳酸(5.75 g/L)、琥珀酸(1.32 g/L)和富马酸(0.32 g/L)与L04-1抑菌液的抑菌效价呈显著正相关(P<0.05)。抑菌功能微生物的筛选及其关键抑菌物质的解析,为抑菌功能微生物抑菌性能的提升及其在食品防腐领域的应用奠定了基础。
In order to obtain biological preservatives for application in food preservation,antibacterial functional microorganisms were screened and their antibacterial substances were studied.The Oxford cup method was used to screen the antibacterial functional microorganisms,and to study their inhibitory spectrum using the area of the inhibition circle as an indicator.The pH,temperature and UV irradiation stability of the antibacterial fermentation broth was investigated using the change in antibacterial potency as an indicator.The acid exclusion test and high performance liquid chromatography(HPLC)were used to study and analyse the antibacterial substances.It was found that among the 16 strains of acid-producing bacteria with antibacterial ability screened from sauce mash and kimchi,Staphylococcus saprophyticus JL03 and Lactobacterium plantarum L04-1 showed excellent antibacterial effect and broad-spectrum antibacterial properties.The antibacterial fermentation broth of the two strains decreased from 5730.69 IU/mL and 5772.35 IU/mL to 5190.12 IU/mL and 5122.20 IU/mL at pH 3.0,respectively.All retained more than 85%of their initial antibacterial activity,indicating good pH stability.When the two bacterial antibacterial fermentation broths were treated at 100℃for 20 min,the antibacterial potency of JL03 decreased from 5730.69 IU/mL to 4588.52 IU/mL,retaining more than 80%of the initial antibacterial activity.In contrast,the antibacterial activity of L04-1 decreased by 44.11%,indicating that the thermal stability of JL03 antibacterial fermentation broth was better than that of L04-1.After 3 h of UV irradiation,the antibacterial potency of the two bacteria decreased from 5730.69 IU/mL and 5772.35 IU/mL to 4697.29 IU/mL and 4437.52 IU/mL,respectively.All of them retained more than 70%of their initial antibacterial activity,indicating that they have good antioxidant properties.The acid exclusion test revealed that the antibacterial substances of the two strains were mainly acids,and the inhibitory capacity of acidic substances accounted for 58.03%and 64.32%of the total inhibitory capacity,respectively.HPLC analysis of the antibacterial fermentation broth of the two bacterial strains fermented for 72 h showed that the main acids were oxalic acid,L-malic acid,lactic acid,acetic acid,citric acid,succinic acid and fumaric acid,with a total content of 9.64 g/L and 13.46 g/L,respectively.Correlation analysis showed that L-malic acid(0.43 g/L)and lactic acid(6.76 g/L)were significantly and positively correlated with the antibacterial potency of JL03 antibacterial fermentation broth(P<0.05).Lactic acid(5.75 g/L),succinic acid(1.32 g/L)and fumaric acid(0.32 g/L)were significantly and positively correlated(P<0.05)with the antibacterial potency of L04-1 antibacterial fermentation broth.Screening of antibacterial microorganisms and the analysis of key antibacterial substances have laid the foundation for improving the antibacterial performance of antibacterial microorganisms and their application in the field of food preservation.
作者
李铃铃
余冰艳
周垒
兰箐松
陈子敬
唐建立
刘君
蒋雪薇
Li Lingling;Yu Bingyan;Zhou Lei;Lan Jingsong;Chen Zijing;Tang Jianli;Liu Jun;Jiang Xuewei(School of Food Science and Bioengineering,Changsha University of Science&Technology,Changsha 410114;Hunan Provincial Engineering Technology Research Center for Condiment Fermentation,Changsha 410600)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第10期71-82,共12页
Journal of Chinese Institute Of Food Science and Technology
基金
湖南省重点研发项目(2023NK2035)
湖南省自然科学基金面上项目(2021JJ30700)
湖南省教育厅优秀青年项目(23B0306)
湖南省大学生创新训练计划项目(S202210536119)。
关键词
抑菌功能微生物
抑菌效价
植物乳杆菌
腐生葡萄球菌
有机酸
antibacterial functional microorganisms
antibacterial potency
Lactobacterium plantarum
Staphylococcus saprophyticus
organic acid
