虾酱源芽孢杆菌的筛选及其益生特性OACSCDCSTPCD
Screening and Probiotic Characteristics of Shrimp Paste Originated Bacillus spp.
从市售农家制作传统虾酱中筛选分离5株芽孢杆菌,经鉴定后命名为解淀粉芽孢杆菌Y11、贝莱斯芽孢杆菌Y12、枯草芽孢杆菌Y13、沙福芽孢杆菌Y32和蜡样芽孢杆菌BI6Y.5株菌都可在10%的盐质量分数下正常生长,具有不同产蛋白酶和脂肪酶的能力以及抑菌特性.其中,蜡样芽孢杆菌BI6Y具有β溶血性,对氯霉素、万古霉素、诺氟沙星不敏感,不适合作为益生菌.其它4株芽孢杆菌具有γ溶血性,对氯霉素不敏感,自聚集率在25%~35%之间,可耐受酸和胆盐;分泌表面活性素surfactin;人工胃肠液处理后的存活率多数集中在50%~70%之间,枯草芽孢杆菌Y13在人工胃液(pH 2.0)的存活率最高为95.3%,沙福芽孢杆菌Y32在人工肠液中的存活率最高为85.1%;其菌体、无细胞提取液、细胞内容物分别具有不同的抗氧化活性,其中无细胞提取液可同时清除1,1-二苯基-2-三硝基苯肼(DPPH)和羟自由基,清除率在40%~60%之间.研究结果表明:除蜡样芽孢杆菌BI6Y外,解淀粉芽孢杆菌Y11、贝莱斯芽孢杆菌Y12、枯草芽孢杆菌Y13、沙福芽孢杆菌Y32具有作为益生菌的潜力.研究结果为基于芽孢杆菌的益生菌产品开发提供了一定理论依据.
Five Bacillus strains were isolated from the traditional homemade shrimp paste,and were identified as Bacil-lus amyloliquefaciens Y11,Bacillus velezensis Y12,Bacillus subtilis Y13,Bacillus safensis Y32,and Bacillus cereus BI6Y.All five strains could grow normally at 10%NaCl concentration,had different protease and lipase and antibacterial substances production capacities.Among them,Bacillus cereus BI6Y has β-hemolysis and is insensitive to chlorampheni-col,vancomycin and norfloxacin,hence is not suitable for a probiotic.The other four Bacillus strains are y-hemolytic,insensitive to chloramphenicol,with a self-aggregation rate between 25%and 35%,and tolerant to acid and bile salts;they were found to secrete surfactin and could survive after treatment with artificial gastrointestinal fluid,the strain that had the highest survival rate in artificial gastric juice(pH 2.0)was found to be B.subtilis Y13(95.3%),and in artifi-cial intestinal juice it was B.safensis Y32(85.1%).The bacterial cell,cell-free supernatant,and cellular contents had different antioxidant activities,and the cell-free supernatant could scavenge 1,1-diphenyl-2-trinitrophenylhydrazine(DPPH)and hydroxyl radicals simultaneously,the scavenging rate is between 40%and 60%.The results of the study showed that in addition to B.cereus BI6Y,B.amyloliquefaciens Y11,B.velezensis Y12,B.subtilis Y13,B.safensis Y32 have certain safety and probiotic properties,hence could be used as potential probiotics,which would provide a theoretical basis for the development of Bacillus.spp-based probiotic products.
檀茜倩;王丹;程笑笑;李学鹏;励建荣
渤海大学食品科学与工程学院/海洋研究院 辽宁锦州 121013
芽孢杆菌益生菌益生特性抗氧化虾酱
Bacillusprobioticsprobiotic characteristicsantioxidantshrimp paste
《中国食品学报》 2023 (012)
51-60 / 10
辽宁省教育厅项目(LQ2020007);辽宁省食品安全重点实验室开放课题(LNKLFS202118)
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