食品工业科技2025，Vol.46Issue(11)：174-184,11.DOI:10.13386/j.issn1002-0306.2024070296
产β-葡萄糖苷酶鸡乳杆菌的益生功能评价及其在发酵红茶汤中的应用
Probiotic Characterization of β-Glycosidase Producing Lactobacillus gullinarum and Its Application in the Fermentation of Black Tea Soup
摘要
Abstract
This study aimed to isolate lactic acid bacteria capable of producing β-glucosidase from healthy infant feces and Chinese northeast sauerkraut.Then the strain with the highest β-glucosidase activity was identified for subsequent evaluation of the safety,probiotic characteristics,and potential application in the fermentation of black tea soup.The results indicated one of the β-glucosidase producing lactic acid bacteria FB20,derived from healthy infant feces demonstrated the highest β-glucosidase activity,quantified at 0.58 U/mL,and was classified as Lactobacillus gullinarum.L.gullinarum FB20 had good acid resistance ability,could survive in the simulated gastric fluid(a survival rate of 96.21％±1.40％),an auto-aggregation rate of 38.87％±0.14％at 8 h,co-aggregation rates of 38.82％±1.10％and 53.92％±1.96％with Escherichia coli and Staphylococcus aureus,respectively.It could effectively scavenge DPPH free radicals,ABTS+free radicals,and hydroxyl free radicals,with scavenging rates of 55.67％±3.19％,98.47％±0.01％,and 57.65％±3.42％,respectively.It could inhibit α-amylase and α-glucosidase,and the inhibition rates were 67.91％±1.24％,and 66.53％±0.34％,separately.After fermenting black tea soup,the eliminating rates of DPPH,ABTS+,and hydroxyl radicals in the fermented black tea soup increased significantly by 12.48％,4.35％,and 10.57％(P＜0.05),respectively,and the total phenolic content also increased by 1.07 mg/mL(P＜0.05).Electronic nose analysis results showed that the black tea soup fermented by L.gullinarum FB20 significantly reduced organic sulfides compared to the control group.This study provides a certain theoretical basis for the exploration of β-glucosidase-producing strains and the improvement of their application in fermenting tea soup.关键词
鸡乳杆菌/β-葡萄糖苷酶/益生特性/发酵/红茶汤Key words
Lactobacillus gullinarum/β-glucosidase/probiotic activity/fermentation/black tea soup分类
轻工纺织引用本文复制引用
檀茜倩,周振彧,崔方超,王当丰,吕欣然,李学鹏,励建荣..产β-葡萄糖苷酶鸡乳杆菌的益生功能评价及其在发酵红茶汤中的应用[J].食品工业科技,2025,46(11):174-184,11.基金项目
云南科技人才与平台计划项目(202205AF150060). （202205AF150060）
