发酵剂在乳品中应用的影响因素及协同发酵的研究进展

侯团伟; 段剑平; 吴晓红

doi:10.13386/j.issn1002-0306.2020030171

发酵剂在乳品中应用的影响因素及协同发酵的研究进展

doi: 10.13386/j.issn1002-0306.2020030171

牧堡(上海)食品科技有限公司, 上海 201103

详细信息

通讯作者:
侯团伟(1988-),男,硕士研究生,中级工程师,研究方向:乳制品、食品胶体及食用油脂,E-mail:houtuanwei1212@163.com。

中图分类号: TS201.1
计量
- 文章访问数: 5
- HTML全文浏览量: 0
- PDF下载量: 2
- 被引次数: 0
出版历程
- 收稿日期: 2020-03-16

Recent Progress of Influence Factors and Synergistic Fermentation of Starters in Dairy Products

Chateland(Shanghai) Food Technology Co., Ltd., Shanghai 201103, China

摘要

摘要: 发酵剂因在乳品工业中扮演着重要角色而被广泛关注。为了更加科学、高效、经济的使用乳品发酵剂，需要对其有更深的认知。因此本文对乳品发酵剂的常见类型（乳杆菌属、链球菌属、双歧杆菌属、明串珠菌属及乳球菌属）及益生作用，影响发酵的因素（菌种的选择、噬菌体及抗生素）及协同发酵（共生、偏利）进行了概述，以期对其在乳品中的应用提供一定的参考。
- 发酵剂 /
- 益生作用 /
- 影响因素 /
- 协同发酵
Abstract: Dairy products starter culture plays a significant role in the dairy industry. For more scientific,efficient and economical use of dairy products starter culture,it is essential to have thorough understanding of these starters. Based on this statement,this paper summarizes the common types and probiotic function of dairy starter(Lactobacillus,Strptococcus,Bifidobacterium,Leuconostoc and Lactococcus),the factors affecting fermentation(selection of fermentation,phage and antibiotics)and cooperation fermentation(symbiosis and commensalism),in order to provide some references for its application in dairy products.
- starter culture /
- probiotic function /
- factors /
- cooperation fermentation

HTML全文

参考文献(98)

[1]	Dennis A S. Lactose digestion from yogurt:Mechanism and relevance[J]. The American Journal of Clinical Nutrition,2014,99(5):1251S-1255S.
[2]	Kayanush J A,Douglas W O. A 100-year review:Yogurt and other cultured dairy products[J]. Journal of Dairy Science,2017,100(12):9987-10013.
[3]	Toelstede S,Hofmann T. Quantitative studies and taste re-engineering experiments towards the decoding of the nonvolatile sensometabolome of gouda cheese[J]. Journal of Agricultural and Food Chemistry,2008,56(13):5299-5307.
[4]	Drake M A. Invited review:Sensory analysis of dairy foods[J].Journal of Dairy Science,2007,90:4925-4937.
[5]	石阳阳,严利文,赵建新,等. 协同发酵在植物乳杆菌发酵乳中的应用研究进展[J]. 食品工业科技,2020(6):351-359.
[6]	Milani C,Lugli G A,Duranti S,et al. Genomic encyclopaedia of type strains of the genus bifidobacterium[J]. Applied and Environmental Microbiology,2014,80:6290-6302.
[7]	Rasmussen T B,Danielsen M,Valina O,et al. Streptococcus thermophilus core genome:Comparative genome hybridization study of 47 strains[J]. Applied and Environmental Microbiology,2008,74(15):4703-4710.
[8]	Makarova K,Slesarev A,Wolf Y,et al. Comparative genomics of the lactic acid bacteria[J]. Proceedings of the National Academy of Science of the United States of America,2006,103(42):15611-15616.
[9]	王阶平,刘波,刘欣,等. 乳酸菌的系统分类概况[J]. 生物资源,2019,41(6):471-485.
[10]	Devuyst L,Moens F,Selak M,et al. Summer meeting 2013:Growth and physiology of bifidobacteria[J]. Journal of Applied Microbiology,2014,116:477-491.
[11]	崔亮,岳媛媛,乌日娜. 明串珠菌应用研究进展[J]. 乳业科学与技术,2018,41(5):28-33.
[12]	Zakia D,Claude A,Vincent P P,et al. Degradation and fermentation of α-gluco-oligosaccharides by bacterial strains from human colon:In vitro and vivo studies in gnotobiotic rats[J].Journal of Applied Bacteriology,1995,79(2):117-127.
[13]	Muhammad I M,Muhammad I Q,Jafir H S,et al. Beneficial effects of lactic acid bacteria on human beings[J]. Critical Reviews in Microbiology,2011,37(1):91-98.
[14]	Patrick F F,Timothy P G,Timothy M C,et al. Fundamentals of cheese science[M]. 2th ed. New York:Springer Nature,2017:121-127.
[15]	杜晓华,何伟,吴伟,等. 鼠李糖乳杆菌在发酵乳中的应用[J]. 中国乳业,2019(211):79-81.
[16]	陈冲,宋丽娟,齐盼盼,等. 干酪乳杆菌在乳制品中的应用研究进展[J]. 食品与发酵科技,2015,51(4):88-91.
[17]	耿文超,关今韬,程申,等. 副干酪乳杆菌的功能特性及其应用研究进展[J]. 生物加工过程,2018,16(4):1-5.
[18]	Ramya L,Sudlhir K T,Tuma M,et al. Streptococcus thermophilus strains:Multifunctional lactic acid bacteria[J]. International Dairy Journal,2010,20(3):133-141.
[19]	陈红霞,德亮亮,任艳,等. 嗜热链球菌产酸特性及其发酵乳中有机酸组分分析[J]. 乳业科学与技术,2015,38(2):1-5.
[20]	Tania P,Jose L B,Alvaro P,et al. Lactococcus lactis subsp. tructae subsp. nov. isolated from the intestinal mucus of brown trout(Salmo trutta)and rainbow trout(Oncorhynchus mykiss)[J]. International Journal of Systematic and Evolutionary Microbiology,2011,61(8):1894-1898.
[21]	Denis H,Catherine F S. Leuconostoc,characteristics,use in dairy technology and prospects in functional foods[J]. International Dairy Journal,2004,14(6):467-494.
[22]	刘宪夫,牛琴,覃树林,等. 双歧杆菌分类、生理功能及应用研究进展[J]. 生物产业技术,2017,41(3):100-105.
[23]	Analie L,Bennie C V. Yogurt as probiotic carrier food[J]. International Dairy Journal,2001(11):1-10.
[24]	Ahmad C,Natascha P,Haiqin C,et al. Antimicrobial activity and partial characterization of bacteriocin-like inhibitory substances(BLIS)produced by Bifidobacterium infantis BCRC 14602[J]. Food Control,2009,20(6):553-559.
[25]	Leonide F,Susana L,Virginia M,et al. The human milk microbiota:Origin and potential roles in health and disease[J]. Pharmacological Research,2013,69:1-10.
[26]	李明阳,赖富饶,陈则华. 益生菌的作用机理及抗菌性研究[J]. 农产品加工(创新版),2011,9:65-68.
[27]	R Touré,Kheadr E,Lacroix C,et al. Production of antibacterial substances by bifidobacterial isolates from infant stool active against Listeria monocytogenes[J]. Journal of Applied Microbiology,2003,95:1058-1069.
[28]	郭春锋,张兰威. 益生菌降胆固醇功能研究进展[J]. 微生物学报,2010,50(12):1590-1599.
[29]	Francesca T,Valentina T,Patricia R,et al. Bifidobacterium bifidum PRL2010 modulates the host innate immune response[J].Applied and Environmental Microbiology,2013,80(2):730-740.
[30]	Wang Liqun,Zhao Feng,Liu Fei,et al. Live/dead state is not the factor influencing adhesion ability of Bifidobacterium animalis KLDS2.0603[J]. Journal of Microbiology,2013,51(5):584-589.
[31]	Daragh H,Ivan S,Conor T,et al. The Lactobacillus casei group:History and health related applications[J]. Frontiers in Microbiology,2018,9(2107):1-22.
[32]	吴正钧.干酪乳杆菌LC2W菌体的抗高血压作用[J]. 天然产物研究与开发,2011,23(2):228-231 ,257.
[33]	白卫东,赵文红,梁桂凤,等. 保加利亚乳杆菌的特性及其应用[J].中国酿造,2009(8):10-13.
[34]	Chen Yongfu,Liu Wenjun,Xue Jiangang,et al. Angiotensin-converting enzyme inhibitory activity of Lactobacillus helveticus strains from traditional fermented dairy foods and antihypertensive effect of fermented milk of strain H9[J]. Journal of Dairy Science,2014,97(11):6680-6692.
[35]	Khaled E,Osaana D,Todor V. Potential of novel Lactobacillus helveticus,strains and their cell wall bound proteases to release physiologically active peptides from milk proteins[J]. International Dairy Journal,2014,38(1):37-46.
[36]	岳莹雪,李柏良,宋月,等. 瑞士乳杆菌特性及应用研究进展[J]. 食品与发酵工业,2019,45(5):253-257.
[37]	Myllyluoma E,Ahonen A M,Korpela R,et al. Effects of multispecies probiotic combination on helicobacter pylori infection in vitro[J]. Clinical and Vaccine Immunology,2008,15(9):1472-1482.
[38]	李鹏. 嗜热链球菌的功能性研究及其直投式发酵剂的开发应用[D]. 石家庄:河北科技大学,2018:1-20.
[39]	田辉,梁宏彰,霍贵成,等. 嗜热链球菌的特性与应用研究进展[J]. 生物技术通报,2015,31(9):38-48.
[40]	Adelene A L S,Lionel L A I,Swee H E L,et al. A review on Lactococcus lactis:From food to factory[J]. Microbial Cell Factories,2017,16(1):55.
[41]	倪珊珊,黄丽英. 乳酸链球菌素和乳酸乳球菌在食品工业中的应用[J].食品工业,2015,36(11):244-245.
[42]	Ahmed R A H,Mostafa S I A. Technological aspects,health benefits,and sensory properties of probiotic cheese[J]. SN Applied Science,2019,1:1113.
[43]	Castro J M,Tornadijo M E,Fresno J M,et al. Biocheese:A food probiotic carrier[J]. BioMed Research International,2015,1-11.
[44]	Brearty S M,Ross R P,Fitzgerald G F,et al. Influence of two commercially available bifidobacteria cultures on cheddar cheese quality[J]. International Dairy Journal,2001,11(8):599-610.
[45]	佘之蕴,黄宝莹,李姣. 发酵乳中乳酸菌的保健功能及其存活力影响因素[J]. 中国乳业,2013(137):54-57.
[46]	Smid E J,Kleerebezem M. Production of aroma compounds in lactic fermentations[J]. Annual Review of Food Science and Technology,2014,5:313-326.
[47]	黄明焜,李志成,罗雁夫,等. 发酵奶油制备工艺研究[J].中国乳品加工,2016,44(4):57-60.
[48]	Blaya J,Barzideh Z,Lapointe G. Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment[J]. Journal of Dairy Science,2018,101:1-6.
[49]	Monica G,Benedetta B,Camilla L,et al. Invited review:Microbial evolution in raw-milk,long-ripened cheeses produced using undefined natural whey starters[J]. Journal Dairy Science,2014,97:573-591.
[50]	Vaughan L C,Brian J C,M C,et al. Raw milk flora and nslab as adjuncts[J]. Australian Journal of Dairy Technology,2002,57(2):99-105.
[51]	Drici H,Gilbert C,Kihal M,et al. Atypical citrate-fermenting Lactococcus lactis strains isolated from dromedary's milk[J]. Journal of Applied Microbiology,2010,108(2):647-657.
[52]	Lynch C M,Muir C C,Banks J M,et al. Influence of adjunct cultures of Lactobacillus paracasei ssp. paracasei or Lactobacillus plantarum on cheddar cheese ripening[J]. Journal of Dairy Science,1999,82(8):1618-1628.
[53]	Daniel J O,Paul L H M,Paul D C,et al. Compromised Lactobacillus helveticus starter activity in the presence of facultative heterofermentative Lactobacillus casei DPC6987 results in atypical eye formation in swiss-type cheese[J]. Journal of Dairy Science,2016,99(4):2625-2640.
[54]	黄宜,刘振民,莫蓓红,等. 干酪用乳酸菌的特性研究及其在高达干酪模型中风味分析[J]. 应用化工,2015(9):1767-1772.
[55]	任江红,秦立虎. 酸奶生产中噬菌体的危害及控制[J]. 乳品加工,2012(17):37-40.
[56]	杨洋,李启明,高航,等. 酸奶生产中噬菌体的预防与控制[J]. 饮料工业,2017,20(6):43-45.
[57]	马成杰,华宝珍,杜昭平,等. 嗜热链球菌噬菌体对酸奶质量的影响[J]. 食品科学,2009,30(21):328-331.
[58]	Silvina A P,Daniela M G,Hans W A,et al. Leuconostoc bacteriophages from blue cheese manufacture:Long-term survival,resistance to thermal treatments,high pressure homogenization and chemical biocides of industrial application[J].International Journal of Food Microbiology,2014,177(2):81-88.
[59]	Jennifer M,Douwe V S. Structural aspects of the interaction of dairy phages with their host bacteria[J]. Viruses,2012,4(9):1410-1424.
[60]	Evgeny V,Irina S,Thierry G,et al. Structural studies of the cell wall polysaccharide from Lactococcus lactis UC509.9[J]. Carbohydrate Research,2018,461:25-31.
[61]	Quiberoni A,Stiefel J I,Reinheimer J A. Characterization of phage receptors in Streptococcus thermophilus using purified cell walls obtained by a simple protocol[J]. Journal of Applied Microbiology,2010,89(6):1059-1065.
[62]	赵慧莹,李言郡,陈苏,等. 嗜热链球菌噬菌体与宿主相互作用研究进展[J]. 乳业科学与技术,2019,42(1):27-31.
[63]	Liisa R,Karin S,Tiina J,et al. Characterization of lipoteichoic acids as Lactobacillus delbrueckii phage receptor components[J]. Journal of Bacteriology,2004,186(16):5529-5532.
[64]	Maria E D,Charles A B,Carlos B,et al. Exposing the secrets of two well-known Lactobacillus casei phages,J-1 and PL-1,by genomic and structural analysis[J]. Applied and Environmental Microbiology,2014,80(22):7107-7121.
[65]	刘颖,习羽,范梦茹,等. 乳杆菌噬菌体基因组学研究进展[J].食品科学,2017,38(3):271-277.
[66]	赵慧颖. 植物乳杆菌抗噬菌体菌株的选育及噬菌体灭活条件的研究[D]. 杭州:浙江大学,2019:1-30.
[67]	王慕华,潘佩平,赵玉明,等. 保加利亚乳杆菌与嗜热链球菌抗噬菌体菌株的原生质体制备及融合[J].食品科学,2015,36(23):189-194.
[68]	Guo Huiling,Pan Lin,Li Lina,et al. Characterization of antibiotic resistance genes from Lactobacillus isolated from traditional dairy products[J]. Journal of Food Science,2017,82(3):724-730.
[69]	Wang Kaidi,Zhang Hongwei,Feng Jinsong,et al. Antibiotic resistance of lactic acid bacteria isolated from dairy products in Tianjin,China[J]. Journal of Agriculture and Food Research,2019(1):1-5.
[70]	杨国兴,靳增军,丁国涛,等. 市售酸奶中乳酸菌的分离鉴定及耐药性分析[J].医学动物防制,2019,35(12):1142-1145.
[71]	李平兰,潘伟好,吕艳妮,等. 微生态制剂中常用乳酸菌对抗生素的药敏性研究[J]. 中国农业大学学报,2004,9(1):16-20.
[72]	潘琳,陈霞,邵玉宇,等. 乳球菌属对抗生素最小抑制浓度的分析[J]. 现代食品科技,2016,32(12):125-131.
[73]	孙懿林,田辉,方伟,等. 保加利亚乳杆菌关键糖代谢机制的研究[J]. 食品工业科技,2012,33(22):202-205.
[74]	李志成,闫亚美,张连斌,等. 保加利亚乳杆菌和嗜热链球菌产酸产黏特性研究[J]. 中国乳品工业,2006,34(5):8-10.
[75]	Critienden R G,Martinez N R,Playne M J. Synthesis and utilisation offolate by yoghurt starter cultures and probiotic bacteria[J]. International Journal of Food Microbiology,2003,80:217-222.
[76]	Liu Enuo,Zhang Huajun,Shi Tao,et al. Relationship between Lactobacillus bulgaricus and Streptococcus thermophilus under whey conditions:Focus on amino acid formation[J]. International Dairy Journal,2016,56:141-150.
[77]	Celso G V,Paulina M,Jorge R. Interactions among lactic acid starter and probiotic bacteria used for fermented dairy products[J]. Journal of Daily Science,2002,85:721-729.
[78]	黄艳娜,游春苹,刘振民. 保加利亚乳杆菌和嗜热链球菌相互作用的研究进展[J]. 乳业科学与技术,2016,39(6):25-28.
[79]	Mchiouer K,Bennani S,Meziane M. Microbial interactions between Lactobacillus bulgaricus and Streptococcus thermophilus in milk[J]. Journal of Materials and Environmental Sciences,2017,8(4):1460-1468.
[80]	卢兆芸,陈海婴,彭冬英,等. 保加利亚乳杆菌和嗜热链球菌发酵紫红薯酸牛奶[J]. 中国乳品工业,2011(12):39-40.
[81]	胡颖,蒋纬,朱秋劲. 保加利亚乳杆菌与嗜热链球菌发酵夸克的工艺条件优化[J]. 食品科学,2013,34(5):186-190.
[82]	甘祥武,叶志伟,郭心悦,等. 细菌素产生菌的筛选及其编码基因的克隆与序列分析[J]. 中国食品添加剂,2015(5):184-189.
[83]	唐春梅,陈俊亮,任广跃. 一株乳酸乳球菌所产细菌素的生物学特性[J]. 食品科学,2013,34(1):248-251.
[84]	Claude P C,D G,Daniel S,et al. Interactions between Lactococcus lactis and Streptococcus thermophilus strains in cheddar cheese processing conditions[J]. International Dairy Journal,2009(19):669-674.
[85]	Pega J,Perez C D,Rizzo S,et al. The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect dna or mrna dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening[J]. LWT-Food Science and Technology,2017,(84):838-841.
[86]	Ralitsa N G,Ilia N I,Valentina A C,et al. Identification and in vitro characterisation of Lactobacillus plantarum strains from artisanal bulgarian white brined cheeses[J]. Journal of Basic Microbiology,2008,48(4):234-244.
[87]	Michiel K,Jos B,Richard V K,et al. Complete genome sequence of Lactobacillus plantarum WCFS1[J]. Proceedings of the National Academy of Sciences of the United States of America,2003,100(4):1990-1995.
[88]	Mansel W G,Angela T. Lactobacillus helveticus:The proteolytic system[J]. Frontiers in Microbiology,2013,4(30):1-9.
[89]	Carina V B,Guillermo H P,Maria M M,et al. Growth,survival,and peptidolytic activity of Lactobacillus plantarum i91 in a hard-cheese model[J]. Journal of Dairy Science,2013,96(9):5465-5476.
[90]	施小玉. 功能性羊乳开菲尔直投式发酵剂制备及应用[D]. 西安:陕西科技大学,2019.
[91]	姜梅,云琳,蔡方圆. 响应曲面法优化特色双菌双蛋白发酵乳的配方[J]. 江苏农业科学,2018(20):204-211.
[92]	Marieline D,Denis R,Christian T,et al. Uncoupling of growth and acids production in Bifidobacterium ssp.[J]. Journal of Dairy Science,1990,73(6):1478-1484.
[93]	杨桂苹. 双歧杆菌的有关酶系[J]. 微生物学通报,1999,26(1):56-58.
[94]	张香美,江汉湖,董明盛. 双歧杆菌与嗜酸乳杆菌混合培养时微生态关系研究[J]. 安徽农业技术师范学院学报,1999,13(2):5-10.
[95]	Jean G L,Christian M,Graciela S D G,et al. Bacteria as vitamin suppliers to their host:A gut microbiota perspective[J]. Current Opinion in Biotechnology,2013,24(2):160-168.
[96]	肖仔君,陈惠音,杨汝德. 嗜酸乳杆菌及其应用研究进展[J]. 广州食品工业科技,2003(19):90-92.
[97]	曲秀伟. 双歧杆菌和嗜酸乳杆菌对干酪产生抗氧化肽及其稳定性研究[D]. 哈尔滨:东北农业大学,2018:1-30.
[98]	田其英,李一玥. 一种新型发酵乳的工艺配方优化研究[J]. 农产品加工,2017(11):36-37.