CN110129221B - 乳酸菌hwn19菌株及其应用 - Google Patents
乳酸菌hwn19菌株及其应用 Download PDFInfo
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- CN110129221B CN110129221B CN201910369500.5A CN201910369500A CN110129221B CN 110129221 B CN110129221 B CN 110129221B CN 201910369500 A CN201910369500 A CN 201910369500A CN 110129221 B CN110129221 B CN 110129221B
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- hwn19
- lactobacillus plantarum
- strain
- food
- bread
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Abstract
本发明涉及一株乳酸菌HWN19菌株及其应用,属于微生物技术领域。一株乳酸菌HWN19菌株,已保藏于中国微生物菌种保藏管理委员会普通微生物中心,简称CGMCC,分类命名为植物乳杆菌(Lactobacillus plantarum),保藏编号为CGMCC No.17238,保藏日期为2019年1月25日。将所述的植物乳杆菌HWN19应用于缓解IBS患者症状的药物组合物的制备和发酵食品中。本发明提供的乳酸菌HWN19菌株具有降低FODMAPs的作用,采用该菌株制备的药物组合物能够缓解IBS患者症状;采用该菌株制备所得发酵剂可用于制备具有降低FODMAPs含量组合物与发酵食品,具有非常广泛的应用前景。
Description
技术领域
本发明涉及一株乳酸菌HWN19菌株及其应用,具体涉及一株具有降低FODMAPs的植物乳酸菌以及应用,属于微生物技术领域。
背景技术
FODMAPs是(Fermentable 发酵、Oligosaccharides 低聚糖、Disaccharides 二糖、Monosaccharides 单糖、Polyols 多元醇)的简称。食品中FODMAPs成分可以避免小肠的吸收作用,从而对小肠内菌群结构造成影响,引起不良的肠道症状现象,其中主要包括以下两种,分别是IBS(肠易激综合征)和IBD(炎性肠病)两种主要与肠道有关的疾病。
IBS属于无害性疾病,主要可分为以下几种:腹泻IBS-D(渗透活性代谢物以及大量气体),便秘IBS-C(渗透压力导致结肠吸水从而导致便秘)或两者混合IBS-M。IBS尽管属于无害性疾病且没有明显证据证明会影响患者的预期寿命,但是会显著影响患者的生活质量水平。
小麦、大麦、黑麦等谷物由于其中含有较多的低聚果糖,因此成为典型的高FODMAPs食品,而富含半乳聚糖的大豆等豆类也是一类重要的高FODMAPs食品。在单糖类体系中,含有高果糖(即果糖含量大于葡萄糖)食品亦属于高FODMAPs食品,同样会引发IBS等肠道疾病,但是当食品中含有大量葡萄糖时,葡萄糖可以使得果糖更有效地吸收,因此不属于高FODMAPs食品体系。
高FODMAPs食品对肠道疾病的影响的原因主要是以下三个特点:一、FODMAPs在小肠中吸收不良;二、FODMAPs分子量较小,其高渗透活性使得肠道菌群失衡;三、FODMAPs可迅速被肠道内的细菌迅速发酵。
在以普通小麦粉为基质的传统面包中富含FODMAPs,其中包括游离果糖、山梨糖醇、甘露醇以及酸面团中的棉子糖等FODMAPs。但是多少的含量可被成为高FODMAPs含量的食品目前还没有一个明确的数值,原因在于引发IBS的阈值会随着个体改变而改变,在任何一餐中摄入的FODMAPs总量是决定是否诱发症状的主要因素。鉴于高FODMAPs食品对部分IBS患者带来的困扰,针对高FODMAPs食品寻找一种绿色健康的处理方式的必要性则是非常明显。
乳酸菌是一种可以将碳水化合物发酵并生成乳酸细菌的总称,广泛存在于水果蔬菜等植物中、发酵植物食品,如泡菜、酸菜、青贮饲料以及人肠道中和发酵乳制品等。多年科学研究结果表明,乳酸菌是人体必不可少的且具有重要生理功能的益生菌,其主要生理功能可防治乳糖不耐症、恢复人体肠道内菌群平衡维护人体健康、保护肝脏并增强肝脏的解毒等功能。
因此筛选出一株可利用降解低聚果糖的乳酸菌,并且证明其可以降低高FODMAPs食品中的FODMAPs的含量,同时研制这些乳酸菌实际的用途就显得十分必要。本发明试图进一步地挖掘该乳酸菌的作用,开发具有减轻IBS患者发生症状可能性的食品,为这些IBS患者提供更多可供选择的食品和解决方案。
发明内容
本发明的目的是克服上述不足之处,提供一株乳酸菌HWN19菌株及其应用。
本发明的技术方案,本发明涉及一种乳酸菌,利用形态特征、培养性状和生理生化特征等微生物学特性对该乳酸菌鉴定为植物乳杆菌(Lactobacillus plantarum)HWN19,已保藏于中国微生物菌种保藏管理委员会普通微生物中心,简称CGMCC,地址北京市朝阳区北辰西路1号院3号 中国科学院微生物研究所,分类命名为植物乳杆菌(Lactobacillus plantarum),保藏编号为CGMCC No. 17238,保藏日期为2019年1月25日。
所述的植物乳杆菌HWN19具有下述性质:
(1)具有耐酸性,在pH3.0-6.8环境下生长良好,在pH3.5环境下存活良好。
将冷冻保存的本发明植物乳杆菌HWN19分别接种于MRS培养基(例如青岛海博生物技术有限公司的产品)中,在温度37℃下培养24h,再经MRS培养液传代培养2次后,取1mL植物乳杆菌HWN19培养液,分别接种于19mL不同 pH 值(3.0-6.8)的 MRS 液体培养基中,在温度 37℃下培养24h,测定初始和培养结束后的OD620值,利用这个值测量在细菌培养液中的细胞浓度,从而估计细菌的生长情况。OD620 值是采用分光光度法在波长620nm处测定的细菌培养液的吸光值,它通常用于表示在细菌培养液中细胞浓度,以确定液体培养物中细菌的生长情况。
(2)在碳源仅为果糖的FYP培养基中生长良好。
FYP培养基制备:FYP培养基由1%D-果糖,0.5%多聚蛋白胨,0.2%乙酸钠,1%酵母提取物,0.05%吐温80,0.02%七水合硫酸镁,0.001%七水合硫酸铁,0.001%四水合硫酸锰,0.001%氯化钠,0.005%叠氮化钠和0.005%环己酰亚胺组成。
将经过活化24 h后的本发明植物乳杆菌HWN19划线接种于FYP培养基,培养1-5天,其结果表明,该植物乳杆菌HWN19可在平板上出现菌落。
(3)在有不同碳源的培养基中可优先果糖作为能量代谢来源。
在含有多种不同碳源的培养基中,对本发明植物乳杆菌HWN19进行培养研究其利用其中碳源的能力,培养温度30℃,培养时间为5天。
所述碳源包括以下几种:甘油、赤藓糖醇、D-阿拉伯糖、L-阿拉伯糖、D核糖、D-木糖、L-木糖、D-半乳糖、D-葡萄糖、D-果糖、D-甘露糖、D-山梨糖、L-鼠李糖、肌醇、D-甘露醇、D-山梨醇、甲基D-甘露糖苷、甲基吡喃葡萄糖苷、D乳糖、D-蜜二糖、D-蔗糖、D海藻糖、菊粉、D松三糖、D-棉子糖、糖原、木糖醇、龙胆糖、D-松二糖、D-来苏糖、D-塔格糖、D-岩藻糖、L-岩藻糖、D-阿拉伯糖醇、L-阿拉伯糖醇。
研究结果表明,在培养初期,植物乳杆菌HWN19可优先使用D-果糖作为其碳源,而后可使用D-葡萄糖、L-阿拉伯糖、D核糖、D-半乳糖、D-甘露糖、D-山梨糖、D-甘露醇、D-山梨醇、甲基D-甘露糖苷、D-棉子糖、D-松二糖等碳源。
其中所述的的D-甘露醇、D-棉子糖属于FODMAPs。
本发明的植物乳杆菌HWN19具有下述生物学特性 :
菌体特征:呈革兰氏染色阳性杆状细菌,菌体约0.9-1.2μm宽,3-8μm长,不形成芽孢,两端呈钝圆形。
菌落特征:在MRS培养基上形成明显的菌落,直径在 0.3-2.3mm 之间,正面形态圆形,侧面形态呈突起状,边缘整齐,乳白色,不透明,表面湿润光滑,不产生色素。
生长特性:该菌株的最低生长温度为12℃,最高生长温度为43℃,在温度30-37℃下生长最佳,最高和最低初始生长pH为9.0和2.5,最适生长初始pH为6.0;本发明植物乳杆菌HWN19菌株的延迟期相对较短,2h左右开始进入对数生长期,6h就达到稳定期。
乳酸菌HWN19菌落形态与形态学观察如图3所示。其中图3-a为MRS培养基中菌落形态;图3-b为形态学观察。
本发明还涉及所述的植物乳杆菌HWN19在缓解IBS患者症状的药物组合物中的用途。
根据本发明的一种优选实施方式,所述的药物组合物是由植物乳杆菌HWN19和菌剂与在药学上可接受的载体组成的。
根据本发明的另一种优选实施方式,所述的植物乳杆菌HWN19菌剂是将含有所述植物乳杆菌HWN19的菌液通过常规冷冻干燥工艺制备或其它方法制备所得到的粉剂,它含有106 CFU/g以上的活性植物乳杆菌HWN19。
本发明植物乳杆菌保存方法:
所述植物乳杆菌HWN19原始菌种在温度-75℃下以30%重量百分数的甘油悬液形式保存,或者在温度 4℃下以冷冻干燥菌粉的形式保存备用。
本发明植物乳杆菌HWN19培养方法与培养条件:在MRS培养基中在兼性厌氧条件与温度 37℃的条件下培养18-36h即可使用。
乳酸菌HWN19的生长曲线和TTA曲线如图1所示,最适生长温度曲线如图2所示。
所述的药物组合物是植物乳杆菌HWN19菌剂与在药学上可接受的载体组成的。
根据本发明,所述的植物乳杆菌HWN19菌剂是采用通常的冷冻干燥制备技术将含有所述的植物乳杆菌的菌液制成的冻干粉剂,或是采用其它方法如喷雾干燥法制备得到的粉剂。
所述的植物乳杆菌HWN19菌剂含有 106 CFU/mL 以上的活性植物乳杆菌HWN19。
植物乳杆菌HWN19含量测定方法是本技术领域的技术人员熟知的 MRS 平板菌落计数法。
在所述的药物组合物中,所述植物乳杆菌HWN19菌剂的量是所述药物组合物重量的 15-35%,优选地是 18-32%,更优选地是20-30%。
根据本发明的另一种优选实施方式,在药学上可接受的载体是一种或多种选自在药学上通常使用的填充剂、粘合剂、润湿剂、崩解剂、润滑剂或矫味剂的载体。
根据本发明,所述的填充剂应该理解是用来增加片剂重量和体积而便于压片的辅料稀释剂;或者应该理解是用以吸收原料中多余液体成分的辅料吸收剂。
所述的填充剂选自淀粉、蔗糖、乳糖、硫酸钙或微晶纤维素。
优选地,所述的填充剂选自淀粉、蔗糖或微晶纤维素。
更优选地,所述的填充剂选自淀粉或微晶纤维素。
根据本发明,所述的润湿剂应该理解是药物本身无粘性,但可润湿其药物原辅料并诱发其粘性而制成颗粒的液体。
所述的润湿剂选自水、乙醇、淀粉或糖浆。
优选地,所述的润湿剂选自水、乙醇或淀粉。
本发明使用润湿剂的量是以所述药物组合物总重量计0.1-3.0%。
根据本发明,所述的粘合剂应该理解是当原料药物本身无粘性或粘性不足时,需加入粘性物质以便于制粒,这种粘性物质称为粘合剂。
所述的粘合剂选自纤维素衍生物、藻酸盐、明胶或聚乙烯吡咯烷酮。
优选地,所述的粘合剂选自纤维素衍生物、明胶或聚乙烯吡咯烷酮。
更优选地,所述的粘合剂选自明胶或聚乙烯吡咯烷酮。
本发明使用粘合剂的量是以所述药物组合物总重量计0.5-5.0%。
根据本发明,所述的崩解剂应该理解是一种能够加入片剂中而促进其片剂在胃肠液中快速崩解成细小粒子的辅料。人们知道,片剂经过压缩后的硬度大,如果其中不含有可以促进崩解作用的辅料,它在胃肠道中崩解很慢,影响疗效。
所述的崩解剂选自羧甲基淀粉钠、羟丙纤维素、交联羧甲基纤维素、琼脂、碳酸钙或碳酸氢钠。
优选地,所述的崩解剂选自羧甲基淀粉钠、羟丙纤维素、交联羧甲基纤维素、琼脂或碳酸氢钠。
更优选地,所述的崩解剂选自羧甲基淀粉钠、羟丙纤维素、交联羧甲基纤维素或碳酸氢钠。
本发明使用崩解剂的量是以所述药物组合物总重量计5.0-15.0%。
根据本发明,所述的润滑剂应该理解是一种有利于提高片剂在制粒过程中的流动性,防止片剂材料粘附在制片机模子上,有利于片剂脱模的化学物质。
所述的润滑剂选自滑石粉、硬脂酸钙、硬脂酸镁、微粉硅胶或聚乙二醇。
优选地,所述的润滑剂选自滑石粉、硬脂酸钙、硬脂酸镁或聚乙二醇。
更优选地,所述的润滑剂选自滑石粉或硬脂酸钙。
本发明使用润滑剂的量是以所述药物组合物总重量计0.5-3.0%。
根据本发明,所述的矫味剂应该理解是在药品中用以改善或屏蔽药物不良气味和味道,使病人难以觉察药物强烈苦味或其它异味,例如辛辣、刺激等的药用辅料。
所述的矫味剂例如选自单糖浆、蔗糖、卵磷脂、橙皮糖浆或樱桃糖浆的甜味剂 ;柠檬、茴香或薄荷油的芳香剂 ;海藻酸钠、阿拉伯胶、明胶、甲基纤维素或羧甲基纤维素钠的胶浆剂 ;柠檬酸、酒石酸与碳酸氢钠混合物的泡腾剂。
优选地,所述的矫味剂选自单糖浆、蔗糖、橙皮糖浆或樱桃糖浆的甜味剂 ;柠檬或薄荷油的芳香剂 ;海藻酸钠、阿拉伯胶、明胶或羧甲基纤维素钠的胶浆剂 ;酒石酸与碳酸氢钠混合物的泡腾剂。
更优选地,所述的矫味剂选自蔗糖、橙皮糖浆或樱桃糖浆的甜味剂;柠檬油芳香剂;海藻酸钠或阿拉伯胶的胶浆剂;酒石酸与碳酸氢钠混合物的泡腾剂。
本发明使用矫味剂的量是以所述药物组合物总重量计0.5%-2.0%。
本发明的植物乳杆菌HWN19菌剂可以与在药学上可接受的载体或赋形剂组合制成各种剂型,例如颗粒剂、胶囊剂、片剂、丸剂或口服液,其中在药学上可接受的载体或赋形剂可以根据不同剂型进行选择,所使用的这些载体或赋形剂及其用量对于制药技术领域的普通技术人员都是容易确定的,也是显而易见的。
根据本发明的另一种优选实施方式,所述的药物组合物是颗粒剂、胶囊剂、片剂、丸剂或口服液剂型。
所述的“剂型”一般应该理解是适用于人的单剂量药物形式,单个剂型含有为达到所需药量的预定活性物质,例如本发明的植物乳杆菌HWN19菌剂。
本发明还涉及所述的植物乳杆菌HWN19在发酵食品中的用途。
根据本发明的另一种优选实施方式,所述的发酵食品是使用含有植物乳杆菌HWN19 菌种的发酵剂生产的谷物基质食品、果蔬制品、豆类制品以及乳制品。
所述的谷物基质食品包括:面包、馒头、面制品等;所述的面包是一种用五谷(一般是麦类)磨粉制作并加热而制成的食品,包含全麦面包、酸面团面包与普通面包等。所述的馒头为以小麦粉或其他谷物粉为基质发酵蒸制后得到的食品。所述的以小麦粉。
所述经过发酵果蔬制品包括苹果、桃子、黄瓜、胡萝卜、甜菜、芹菜或圆白菜制品。
所述豆制品包括发酵豆豉、豆奶或者豆酱。它们都是我国的传统食品或调味品。
所述乳制品是牛奶、酸奶油或干酪。所述的牛奶应该理解是牛乳、马乳或还原乳。所述的还原乳是用以还原乳总重量计10-15%奶粉与85-90%软化水配制的。所述的奶粉是目前市场上广泛销售的产品。所述的酸奶油是稀奶油经乳酸菌发酵制成的奶油。酸奶油比甜奶油有更多的优越性,香味更浓郁,奶油产量也更高;另外由于乳酸菌抑制了有害微生物,所以消毒杀菌后再次污染微生物的风险也较低。所述的干酪是由牛奶经发酵制成的一种营养价值很高的食品。
下面将更加详细的描述本发明。
在本发明中,所述的发酵食品是使用含有植物乳杆菌HWN19菌种的发酵剂生产谷物基质食品、果蔬制品、豆类制品以及乳制品。
HWN19菌剂发酵剂的制备方法如下:
A、培养基的制备:使用以所述培养基总重量计87.7%水,将10%酶水解脱脂乳、0.5%果糖、1.5% 胰蛋白胨与 0.3% 酵母浸膏溶解,然后调整其pH为6.8,这样得到所述的培养基;
B、保护剂的制备:使用水与保护剂原料制备得到含有100g/L脱脂奶粉、30mL/L甘油、100g/L 麦芽糊精、150g/L 海藻糖、10g/L L-谷氨酸钠的保护剂;
C、植物乳杆菌HWN19按照以所述培养基的重量计2-4%接种量接种到在温度110-120℃下灭菌8-12min的所述培养基中,然后在温度37℃下培养18 h,用 pH 7.2磷酸盐缓冲液清洗2-4 次,用所述保护剂重悬达到浓度1010 CFU/mL,接着,让该悬浮液在温度 37℃下预培养60min,再采用冻干法制成所述的发酵剂。
通常,在谷物基质食品、果蔬制品、豆类制品以及乳制品的常规生产过程中,把本发明的植物乳杆菌HWN19菌剂发酵剂按照常规使用量接种到待处理的原料中,在能够使植物乳杆菌HWN19繁殖的温度、压力下进行发酵或存活,其代谢产物使发酵制品具有一定的酸度、香味等优异特性,同时使产品延长了保藏时间,降低食物中的FODMAPs的含量,其中包括果糖比例、棉子糖、甘露醇等含量,从而改善了产品营养价值和消化性。
本发明的植物乳杆菌HWN19具有耐酸性,在谷物基质的产品中可降低其中果糖比例、棉子糖、甘露醇等FODMAPs成分的含量,在乳制品中可降低乳制品中的半乳糖的含量,在豆类基质的食品中,可降低其中低聚糖和棉子糖的含量,从而改善IBS患者因高FODMAPs成分所导致的影响生活的症状。所述的植物乳杆菌HWN19可用于制备具有降低FODMAPs含量组合物与发酵食品,具有非常广泛的应用前景。
本发明的有益效果:本发明提供的乳酸菌HWN19菌株具有降低FODMAPs的作用,采用该菌株制备的药物组合物能够缓解IBS患者症状;采用该菌株制备所得发酵剂可用于制备具有降低FODMAPs含量组合物与发酵食品,具有非常广泛的应用前景。
附图说明
图1为乳酸菌HWN19的生长曲线和TTA曲线。
图2为乳酸菌HWN19最适生长温度曲线。
图3为乳酸菌HWN19菌落形态与形态学观察;其中图3-a为MRS培养基中菌落形态;图3-b为形态学观察。
具体实施方式
实施例1
(1)植物乳杆菌HWN19菌剂的制备:
所述植物乳杆菌HWN19原始菌种在温度-75℃下以30%重量百分数的甘油悬液形式保存,或者在温度 4℃下以冷冻干燥菌粉的形式保存备用。
本发明植物乳杆菌HWN19培养方法与培养条件:在MRS培养基中在兼性厌氧条件与温度 37℃的条件下培养18-36h即可使用。
将含有所述植物乳杆菌HWN19的菌液通过常规冷冻干燥工艺制备或其它方法制备所得到的粉剂,它含有106 CFU/g以上的活性植物乳杆菌HWN19。
(2)药物组合物的制备:将步骤(1)制备所得植物乳杆菌HWN19菌剂以30%的比例与药学上可接受的载体进行复配,制得药物组合物。
其中药学上可接受的载体具体为填充剂淀粉比例为50%,润湿剂乙醇比例为2.0%,粘合剂聚乙烯吡络烷酮4.0%,崩解剂羧甲基淀粉钠、羟丙纤维素比例为10.0%,润滑剂滑石粉为2.0%,矫味剂蔗糖、橙皮糖浆为2.0%。
实施例2
HWN19菌剂发酵剂的制备方法如下:
A、培养基的制备:使用以所述培养基总重量计87.7%水,将10%酶水解脱脂乳、0.5%果糖、1.5% 胰蛋白胨与 0.3% 酵母浸膏溶解,然后调整其pH为6.8,这样得到所述的培养基;
B、保护剂的制备:使用水与保护剂原料制备得到含有100g/L脱脂奶粉、30mL/L甘油、100g/L 麦芽糊精、150g/L 海藻糖、10g/L L-谷氨酸钠的保护剂;
C、植物乳杆菌HWN19按照以所述培养基的重量计2-4%接种量接种到在温度110-120℃下灭菌8-12min的所述培养基中,然后在温度37℃下培养18 h,用 pH 7.2磷酸盐缓冲液清洗2-4 次,用所述保护剂重悬达到浓度1010 CFU/mL,接着,让该悬浮液在温度 37℃下预培养60min,再采用冻干法制成所述的发酵剂。
谷物基质食品的制备:谷物基质食品面包分为以下两步:
1、小麦酸面团的制作:将发酵剂放入等量的小麦粉和水中进行搅拌,放入30℃的环境下,培养24h。
2、面包面团制作:配方如下:高筋小麦粉(80g)、小麦酸面团(20g)、 水(55g)、酵母(1.5g)、盐(1g)、白砂糖(6.5g)、黄油(4g);80%高筋粉和20%的小麦酸面团混合。根据上述配方,将除黄油外的所有原料加入搅拌机搅拌成团,然后加入黄油,慢搅1.5 min,快搅2.3min。取出面团,室温下覆膜静置10 min,分割成型(90 g/个),然后在醒发箱(34℃,相对湿度85%)内醒发60 min 后,放入烤箱(上火 170℃,下火210℃)烘烤20 min得到面包成品。
应用实施例1:比较植物乳杆菌HWN19在含有果糖FYP培养基和含有葡萄糖的GYP培养基上的生长情况实验
在无菌的条件下,将本发明植物乳杆菌HWN19进行活化培养,在其进入稳定期的乳杆菌HWN19接种在FYP培养基上,接种于19mL的含有果糖的FYP培养基中,在温度 37℃下培养 24h。
FYP培养基由1%D-果糖,0.5%多聚蛋白胨,0.2%乙酸钠,1%酵母提取物,0.05%吐温80,0.02%七水合硫酸镁,0.001%七水合硫酸铁,0.001%四水合硫酸锰,0.001%氯化钠组成。
在无菌的条件下,将本发明植物乳杆菌HWN19进行活化培养,在其进入稳定期的乳杆菌HWN19接种在GYP培养基上,接种于19mL的含有果糖GYP培养基中,在温度37℃下培养24h。
GYP培养基由1%D-葡萄糖,0.5%多聚蛋白胨,0.2%乙酸钠,1%酵母提取物,0.05%吐温80,0.02%七水合硫酸镁,0.001%七水合硫酸铁,0.001%四水合硫酸锰,0.001%氯化钠组成。将在温度37℃下培养24h,再经MRS培养液传代培养2次后,取1mL植物乳杆菌HWN19培养液,分别接种于19mL相同pH值MRS液体培养基中,在温度37℃下培养24h。
比较植物乳杆菌HWN19的在两种培养基中的生长情况,生长情况根据测定初始和培养结束后的OD620值,利用这个值测量在细菌培养液中的细胞浓度,从而估计细菌的生长情况。OD620值是采用分光光度法在波长620 nm处测定的细菌培养液的吸光值,它通常用于表示在细菌培养液中细胞浓度,以确定液体培养物中细菌的生长情况。
结果表明,植物乳杆菌HWN19在两种不同的培养基环境下均能较好生长,在FYP培养基上OD620值增加的速度较快,在8小时后进入对数期,而在GYP培养基上则需要经过12小时候进入对数期,说明植物乳杆菌HWN19在含有果糖的培养基中生长较好。
应用实施例2:比较植物乳杆菌HWN19对发酵小麦酸面团中的FODMAPs成分含量的影响
在无菌的条件下,将本发明植物乳杆菌HWN19进行活化培养,将其进入稳定期的乳杆菌HWN19对小麦面团进行酸化处理。高效液相色谱结果表明,小麦酸面团中的甘露醇含量出现明显下降。
应用实施例3:比较植物乳杆菌HWN19对发酵大豆酸面团中的FODMAPs成分含量的影响
在无菌的条件下,将本发明植物乳杆菌HWN19进行活化培养,将其进入稳定期的乳杆菌HWN19对大豆面团进行酸化处理。高效液相色谱结果表明,其中的大豆酸面团中棉子糖含量出现明显下降。
应用实施例4:比较植物乳杆菌HWN19对发酵全麦酸面团中的FODMAPs成分含量的影响
在无菌的条件下,将本发明植物乳杆菌HWN19进行活化培养,在其进入稳定期的乳杆菌HWN19对全麦面团进行酸化处理,酸面团pH在18 h后趋于稳定,pH为3.8-4.0。高效液相色谱结果表明,低聚果糖含量和果糖含量出现明显下降。
Claims (5)
1.一株植物乳杆菌HWN19菌株,已保藏于中国微生物菌种保藏管理委员会普通微生物中心,简称CGMCC,地址北京市朝阳区北辰西路1号院3号中国科学院微生物研究所,分类命名为植物乳杆菌(Lactobacillus plantarum),保藏编号为CGMCC No. 17238,保藏日期为2019年1月25日。
2.植物乳杆菌HWN19菌株 的应用,其特征是:将其应用于制备发酵食品中。
3.如权利要求2所述植物乳杆菌HWN19菌株的应用,其特征是:所述的发酵食品是使用含有植物乳杆菌HWN19 菌株的发酵剂生产的谷物基质食品、果蔬制品、豆类制品或乳制品。
4.如权利要求3所述植物乳杆菌HWN19菌株的应用,其特征是:所述谷物基质食品包括:面包或馒头;
所述果蔬制品包括苹果、桃子、黄瓜、胡萝卜、甜菜、芹菜或圆白菜制品;
所述豆类制品包括发酵豆豉、豆奶或者豆酱;
所述乳制品是牛奶、酸奶油或干酪。
5.如权利要求4所述植物乳杆菌HWN19菌株的应用,其特征是:所述面包是一种用五谷磨粉制作并加热而制成的食品,包含全麦面包、酸面团面包或普通面包;所述的馒头为以小麦粉或其他谷物粉为基质发酵蒸制后得到的食品。
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CN105779350A (zh) * | 2016-04-11 | 2016-07-20 | 北京科拓恒通生物技术开发有限公司 | 一种抗肠炎沙门氏菌感染的植物乳杆菌及其用途 |
CN109310719A (zh) * | 2016-06-08 | 2019-02-05 | 索发股份公司 | 益生菌的新医学应用 |
CN109535235A (zh) * | 2018-12-03 | 2019-03-29 | 上海应用技术大学 | 植物乳杆菌代谢低聚果糖的多效调控蛋白及其调控方法 |
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