一株干酪乳杆菌生物学特性及其发酵豆乳的研究

摘要

主要研究一株具有降糖作用的干酪乳杆菌的生物学特性及其对发酵豆乳的品质影响.结果表明该菌株在强酸条件下可以生长,对人工胃肠液都具有很好的耐受性.耐受胆盐的延迟时间为1.01 h,对Caco-2细胞具有较强的黏附能力(15个/cell).以干酪乳杆菌发酵豆乳具有良好的品质,且感官评定综合得分为90分.%The aim of the present study was to investigate the biological characteristics of a Lactobacillus casei strain with hypoglycemic activity and application in the fermented soymilk produce. The results showed that Lactobacillus casei could grow under strongly acidic conditions, and survive in the simulated gastro-intestinal juice. The bile tolerance of this strain in the form of lag time was 1.01 h. More importantly, it possessed strong adhesive properties to Caco-2 cells (15 bacteria per cell). The results revealed that Lactobacillus casei grew well in fermented soymilk with good sensory quality. The sensory evaluation score of fermented soymilk produce was 90 points.