产α-半乳糖苷酶乳酸菌的鉴定及其发酵性能研究

产α-半乳糖苷酶乳酸菌的鉴定及其发酵性能研究

陈俊亮，杨丽杰，霍贵成*

东北农业大学乳品科学教育部重点实验室, 黑龙江哈尔滨 150030

收稿日期:1900-01-01 修回日期:1900-01-01 出版日期:2006-10-24 发布日期:2006-10-24
通讯作者: 霍贵成

Identification of α-galactosidase-producing lactic acid bacteria and their fermentation performance

CHEN Jun-liang, YANG Li-jie, HUO Gui-cheng*

Key Laboratory of Dairy Science, Ministry of Education, Northeast Agricultural University, Harbin 150030, Heilongjiang, China

Received:1900-01-01 Revised:1900-01-01 Online:2006-10-24 Published:2006-10-24
Contact: HUO Gui-cheng

摘要/Abstract

摘要：

从传统乳制品中筛选到2株高产α-半乳糖苷酶的菌株，经菌株形态和生理生化特性鉴定以及16S rRNA基因序列分析，确定为发酵乳酸杆菌和长双歧杆菌，并命名为LB21和KLDS2.0509。同时研究了2株菌在豆乳中的酶活力、产酸性能、棉子糖降解能力和蛋白水解能力。菌株LB21和KLDS2.0509表现出不同的α-半乳糖苷酶活力，其最高酶活力分别为26.8U/mL和31.5U/mL，发酵终点pH分别为5.1和5.0，两者均能有效地降解棉子糖，蛋白水解能力随着发酵时间的增加而增强。

关键词: 乳酸菌, 发酵特性, 鉴定, α-半乳糖苷酶

Abstract:

Two α-galactosidase-producing strains were obtained from traditional indigenous dairy products. Based on morphological identification, physiological and biochemical characteristics and 16S rRNA gene sequence analysis, these two α-galactosidase-producing strains were identified as Lactobacillus fermentum and Bifidobacterium longum, and coded as LB21 and KLDS2.0509, respectively. Soymilk was fermented with each strain and α-galactosidase activities, production of organic acid, metabolism of oligosaccharides and proteolytic enzymes were assessed during 48h incubation at 37℃. LB21 and KLDS2.0509 exhibited variable α-galactosidase activities, of which the highest activities were 26.8U/mL and 31.5U/mL, and pH values were 5.1 and 5.0 at the end of fermentation respectively. Both LB21 and KLDS2.0509 could effectively degrade soymilk raffinose. The hydrolysis of protein increased with an extension of fermentation time.

Key words: fermentation performance

, identification, α-galactosidase,

lactic acid bacteria

中图分类号:

Q939.9

陈俊亮,杨丽杰,霍贵成* . 产α-半乳糖苷酶乳酸菌的鉴定及其发酵性能研究[J]. J4, 2008, 43(7): 28-32 .

CHEN Jun-liang,YANG Li-jie,HUO Gui-cheng* .

Identification of α-galactosidase-producing lactic acid bacteria and their fermentation performance

[J]. J4, 2008, 43(7): 28-32 .

参考文献

相关文章 11

[1]	汤晓宏1，胡文效2*，魏彦锋2，蒋锡龙2，张晶莹2，. 葡萄酒野生酿酒酵母的筛选及其生物特性的研究[J]. 山东大学学报（理学版）, 2014, 49(03): 12-17.
[2]	张兴丽1,2,3,刘洋洋2,4,陈宏降2,4,徐艳红2,张争2, 杨云2,4,魏建和2, 4,刘玉军1 . 白木香［Aquilaria sinensis(Lour.) Gilg］的木质部结构及组织化学研究[J]. J4, 2012, 47(7): 1-5.
[3]	孔健,季明杰,杨埔. 食源性乳酸菌抗药性分析[J]. J4, 2011, 46(10): 178-182.
[4]	李玉梅，卢丽丽，肖敏. 产转糖基β半乳糖苷酶菌株F3的鉴定产酶条件及转糖基活性研究[J]. J4, 2009, 44(1): 1-6 .
[5]	赵蕊,霍贵成* . 新疆酸奶子中乳酸菌多样性分析[J]. J4, 2008, 43(7): 18-22 .
[6]	贡汉生,孟祥晨* . 1株产细菌素乳杆菌的鉴定及其所产抑菌物质的特性[J]. J4, 2008, 43(7): 33-39 .
[7]	赵蕊,苏安分,许婷玉,霍贵成* . 酸奶子中乳杆菌生长性能的研究[J]. J4, 2008, 43(7): 45-50 .
[8]	胡淑敏,孔健,季明杰* . 产广谱细菌素乳酸菌的筛选[J]. J4, 2008, 43(7): 61-64 .
[9]	李德舜,曹新红,苏静,王臻, 张长铠* . 平菇黄腐病病原菌分离与鉴定[J]. J4, 2008, 43(1): 4-07 .
[10]	周娟,郭卫华,宗美娟,韩雪梅,王仁卿 . 房干村不同植被下可培养细菌多样性研[J]. J4, 2006, 41(6): 161-167 .
[11]	李德舜,宗雪梅,张长铠*,袁志刚 . 一株高产抗菌活性物质链霉菌的初步分类鉴定[J]. J4, 2006, 41(2): 144-148 .

多维度评价

Viewed

Full text

Abstract

Cited

Shared

Discussed