缓解铅毒性植物乳杆菌CCFM8661的微生物学 性质及其应用的研究
目的 研究植物乳杆菌CCFM8661的微生物学性质和应用性质。方法 分析不同环境因素如温度、pH、食盐等对其的影响, 并探究植物乳杆菌CCFM8661用于发酵乳和发酵豆奶中的应用。结果 植物乳杆菌CCFM8661是一株嗜温性细菌, 最适生长温度在32℃, 最适起始生长pH在6.5。在液体MRS培养基中在32 ℃条件下, 最大活菌浓度为4.8×109 cfu/mL。CCFM8661能耐受的最高食盐浓度为8.5%(w/w)。CCFM8661可以作为补充发酵剂用于酸乳制作, 对酸乳菌种的生长无抑制作用, 同时对酸乳产品的理化指标、感官与质构指标无有害影响。结论 植物乳杆菌CCFM8661在豆乳中生长和产酸良好, 可作为发酵剂用于酸豆乳的制作。
Objective To investigate microbiological properties of Lactobacillus plantarum CCFM8661. Methods The influence of different environmental factors such as temperature, pH, salt, etc., on Lactobacillus plantarum CCFM8661were discussed. Besides, the applications of Lactobacillus plantarum CCFM8661 for fermented milk and fermented soymilk were explored. Results The results showed that, Lactobacillus plantarum CCFM8661 was a mesophilic bacteria, its optimum growth temperature was 32 ℃ and optimum initial growth pH was 6.5. In the condition of 32 ℃ in MRS liquid medium, the maximum viable cell concentration reached 4.8×109 cfu/mL. The highest salt concentration which CCFM8661 could tolerate was 8.5% (w/w). CCFM8661 could be used as a supplementary starter to fermented yogurt without inhibitory effects on yogurt bacteria, while it showed no harmful effects to physical and chemical indicators and sensory and textural index to the product. Conclusion Lactobacillus plantarum CCFM8661 grew and produced acid well in soymilk, so it could be used as starter culture for the production of fermented soybean milk.
标题：缓解铅毒性植物乳杆菌CCFM8661的微生物学 性质及其应用的研究
英文标题：A preliminary study of microbiological properties and applications of Lactobacillus plantarum CCFM8661
作者：
田丰伟 江南大学食品学院
翟齐啸 江南大学食品学院
孙媛媛 江南大学食品学院
王刚 江南大学食品学院
张秋香 江南大学食品学院
张灏 江南大学食品学院
陈卫 1.江南大学食品学院;2.江南大学食品科学与技术国家重点实验室
中文关键词:植物乳杆菌CCFM8661,微生物学性质,发酵乳,发酵豆奶,
英文关键词:Lactobacillus plantarum,microbiological properties,fermented milk,fermented soy milk,
发表日期：2014-04-16
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