项目来源

湖南省科技计划

项目主持人

刘成国

项目受资助机构

湖南南山牧业有限公司

立项年度

2017

立项时间

未公开

项目编号

2017GK4032

项目级别

省级

研究期限

未知 / 未知

受资助金额

0.34万元

学科

（农业）科学

学科代码

未公开

基金类别

产学研结合专项

关键词

乳制品 ; 发酵乳制品 ; 乳酸菌 ; 益生菌 ; 干酪乳杆菌 ; 植物乳杆菌 ; dairy products ; fermented dairy products ; Lactic Acid Bacteria ; probiotics ; Lactobacillus casei ; Lactobacillus plantarum

参与者

周辉；罗洁；雷文平；姚慧；游善兵

参与机构

湖南农业大学

项目标书摘要：为挖掘南山高山牧场和传统发酵食品中丰富的乳酸菌资源，从牛奶和传统剁辣椒等产品中分离出乳酸菌186多株，鉴定结果为：乳杆菌类124株9种，乳球菌类62株6种。通过体外模拟抗逆性试验、黏附性、抑菌性、体外安全性4方面对菌株益生特性进行评价，筛选出10株具有良好益生；进一步对这10株菌的特定功能特性进行了研究，筛选出抗菌活性菌株1株、高产胞外多糖菌株1注、透明质酸酶抑制(抗过敏)菌株3株。从南山牧场牛奶中分离出一株抑菌能力强的乳酸乳球菌C15。从传统发酵食品中分离出一株产胞外多糖的植物乳杆菌Y-20(L.plantarum)。通过优化的培养条件下胞外多糖为322.55 mg/L。植物乳杆菌Y-20 所产EPS良好的体外抗氧化活性,1 mg/mL EPS对DPPH自由基的清除能力相当于2 μg/mL的Vc。从牛奶样中分离的5株具有低酸和胆盐耐受性的菌株表现出良好益生特性，其中菌株L02和L15表现出良好的体外耐受性、细胞表面活性，透明质酸酶抑制活性，鉴定菌株均为植物乳杆菌。对干酪乳杆菌的高密度培养基进行了优化研究。对MRS肉汤培养基进行了优化研究，才有优化后的培养基得到培养基活菌数为2.81×1012 CFU/mL;采用甘油、大豆低聚糖、抗坏血酸、脱脂乳复合冻干保护剂效果最好，冻干菌粉复水后菌粉活菌数为8.78×1012 CFU/g。试验研究了益生菌的混合发酵技术，结果表明：干酪乳杆菌和双歧杆菌复合发酵效果最佳，最大滴定酸度可达到328 T°,最大活菌数达到2.3×1011 CFU/mL;研究确定了复合低聚糖作为稳定剂，益生菌乳饮料在4 ℃贮藏21d后的活菌总数为2.7×1010 CFU/mL。试验研究了铁皮石斛对主要益生菌的影响，并研究开发出铁皮石斛乳酸菌饮料。试验研究开发了益生菌发酵法生产新鲜奶酪的关键技术。利用干酪乳杆菌和乳脂链球菌发酵牛乳生产新鲜奶酪。通过对发酵椰奶进行优化和特征风味分析，发酵椰浆的最佳工艺参数：椰浆添加量95%、发酵剂添加量3%、发酵温度39℃,所得产品为纯白色，具有椰子和发酵乳融合的特有风味，微生物指标合理。

Application Abstract: In order to mine the rich lactic acid bacteria resources in NanShan alpine pastures and traditional fermented foods,more than 186 strains of lactic acid bacteria were isolated from milk and traditional Chinese chilli peppers.The results were as follows:9 strains of 124 strains of lactobacilli and 62 strains of lactococcus.The probiotic characteristics of the strains were evaluated by in vitro simulated stress resistance test,adhesion,bacteriostasis and in vitro safety.Ten strains were selected for good probiotics.The specific functional characteristics of the 10 strains were further studied and screened.1 strain of antibacterial active strain,1 strain of high-yield extracellular polysaccharide strain,and 3 strains of hyaluronidase inhibitory(anti-allergic)strain were obtained.A strain of Lactococcus lactis C15 with strong antibacterial ability was isolated from the milk of Nanshan Ranch.A strain of Lactobacillus plantarum Y-20(L.plantarum)which produces extracellular polysaccharide was isolated from traditional fermented food.The extracellular polysaccharide was 322.55 mg/L under optimized culture conditions.The excellent in vitro antioxidant activity of EPS produced by Lactobacillus plantarum Y-20,the scavenging ability of 1 mg/mL EPS to DPPH free radicals is equivalent to 2 μg/mL of Vc.Five strains with low acid and bile salt tolerance isolated from milk samples showed good probiotic properties,among which strains L02 and L15 showed good in vitro tolerance,cell surface activity,and hyaluronidase inhibitory activity.Optimized studies were performed on high density media of Lactobacillus casei.The MRS broth culture medium was optimized,and the optimized medium was obtained with the viable cell count of 2.81×1012 CFU/mL.The mixed fermentation technology of probiotics was studied.The results showed that the combined fermentation of Lactobacillus casei and Bifidobacterium was the best.The maximum titer acidity could reach 328 T°,and the maximum viable count reached 2.3×1011 CFU/mL.The composite oligosaccharide was used as a stabilizer,and the total number of viable bacteria after probiotic milk beverage storage at 4 °C for 21 days was 2.7×1010 CFU/mL.The effects of Dendrobium candidum on the main probiotics were studied and the research and development of Dendrobium candidum lactic acid bacteria beverage.

项目受资助省

湖南省