中国食品学报2017，Vol.17Issue(4)：272-279,8.DOI:10.16429/j.1009-7848.2017.04.033
发酵花生酸奶益生乳杆菌菌株筛选及其蛋白酶活性
Screening of Probiotic Lactobacillus Strains for Peanut Yoghurt Fermentation and Its Protease Activities
摘要
Abstract
14 strains of probiotic lactic acid bacteria in the study which were isolated from natural fermented food and health products,they were studied as test strains to fermeut peanut milk.Through the analysis of pH value,viable count,sensorial characteristics and protease activity,two strains of probiotic Lactobacillus strains are selected with high reproductive capacity,protease activity and good fermentative capability.Fermenting for 12 hours,viable cell count of Lactobacillus casei 05-20 and Lactobacillus plantarum fs-4 are more than 8.29 lg (CFU/mL),pH values are under 4.5,protease activity are 4.417 U/mL and 15.638 U/mL respectively.Results of SDS electrophoresis show that the strains have high protease activity and peanut protein is decomposed into small molecular weight of peanut protein and peanut peptide by enzymatic hydrolysis.The result indicates that the two strains may be included as alternative fermentation strains of peanut yogurt,it provides a theoretical basis and practical basis for further development of peanut yogurt products and researching of functional peanut yogurt products.关键词
益生乳杆菌/花生酸奶/菌株筛选Key words
probiotic Lactobacillus strains/peanut yoghurt/strains screening引用本文复制引用
李博,谷新晰,卢海强,李晨,田洪涛,罗云波..发酵花生酸奶益生乳杆菌菌株筛选及其蛋白酶活性[J].中国食品学报,2017,17(4):272-279,8.基金项目
石家庄市科学技术研究与发展计划项目(11117272A) （11117272A）
山东省科技发展计划项目(2010GG10048) （2010GG10048）
