摘要
目的 研究从中国传统发酵食品中筛选得到的9株植物乳杆菌发酵黄浆水的发酵特性以及其对大豆异黄酮的生物转化能力。方法 检测黄浆水的基本成分,并通过活细胞计数、滴定酸度和pH探讨乳酸菌发酵黄浆水的能力,采用吸光度法和高效液相色谱法分别检测了β-葡萄糖苷酶的酶活和6种大豆异黄酮的含量变化。结果 黄浆水中含有乳酸菌生长必需的营养物质,9株植物乳杆菌在黄浆水中都能够生长,同时能够产β-葡萄糖苷酶,具有一定的大豆异黄酮生物转化能力。其中,Lactiplantibacillus plantarum 17-17为最优良的菌株,该菌株在发酵6 h时活菌数可达8.49 lg CFU/mL,β-葡萄糖苷酶酶活可达0.68 U/mL,大豆苷元、大豆黄素和染料木素的含量分别增加了15.04、2.35和28.71 mg/L。结论 Lactiplantibacillus plantarum 17-17菌株可以有效提高黄浆水中大豆异黄酮的生物利用度,为黄浆水的高效回收利用提供了重要的理论依据。
Objective To study the fermentation characteristics of fermented yellow serofluid by 9Lactiplantibacillus plantarum strains isolated from Chinese traditional fermented food and their microbial transformation ability of soybean isoflavones.Methods The basic components of yellow serofluid were detected.The ability of Lactiplantibacillus plantarum to yellow serofluid water was studied by cell count,titrated acidity and pH.Then,the changes of β-glucosidase activity and 6 kinds of soybean isoflavones content were detected by absorbance and high performance liquid chromatography,respectively.Results The yellow serofluid contained essential nutrients for the growth of lactic acid bacteria.Nine Lactiplantibacillus plantarum strains could grow in the yellow serofluid and produce β-glucosidase,which had a certain microbial transformation ability of soybean isoflavones.Among them,Lactiplantibacillus plantarum 17-17 was the best one,which could reach 8.49 lg CFU/mL of viable cell count and 0.68 U/mL of β-glucosidase activity at 6 h of the fermentation.The content of daidzein,glycitein and genistein increased by 15.04,2.35 and 28.71 mg/L,respectively.Conclusion Lactiplantibacillus plantarum 17-17 can effectively improve the bioavailability of soybean isoflavones in yellow serofluid,providing an important theoretical basis for efficient recycling of yellow serofluid.
作者
杜龙
DU Long(Shanghai Tramy Green Food Group,Shanghai 201314,China)
出处
《食品安全质量检测学报》
CAS
北大核心
2022年第16期5209-5217,共9页
Journal of Food Safety and Quality
关键词
黄浆水
植物乳杆菌
Β-葡萄糖苷酶
大豆异黄酮
生物转化
yellow serofluid
Lactiplantibacillus plantarum
β-glucosidase
soybean isoflavone
microbial transformation
