荔枝汁-大豆蛋白培养基鼠李糖乳杆菌发酵过程脂肪酸组的变化动态
目的 解析荔枝汁-大豆蛋白培养基鼠李糖乳杆菌发酵过程脂肪酸组的变化动态。方法 利用气相色谱-质谱 (gas chromatography–mass spectrometry, GC-MS)脂肪酸自动测定仪, 分析植物原料荔枝汁、大豆蛋白(豆浆)、荔枝汁+大豆蛋白(体积比为1:1)培养基的脂肪酸组成, 以及鼠李糖乳杆菌FJAT- 13807(Lactobacillus rhamnosus FJAT-13807)发酵前后和发酵过程脂肪酸组的变化。结果 荔枝汁-大豆蛋白复合培养基经过鼠李糖乳杆菌FJAT- 13807发酵脂肪酸组成发生显著变化(P < 0.05), 发酵前脂肪酸标记30条, 发酵后上升到53条, 增加了76.77%, 脂肪酸总量增加115.01%; 脂肪酸标记可分为高含量(2条)、中含量(10条)和低含量(41条)3组, 其中高含量组的脂肪酸标记C16:0和C18:1 ω9c, 含量占比超过45%, 具有乳杆菌种属特征; 鼠李糖乳杆菌FJAT- 13807发酵过程中, 脂肪酸组和活菌数变化趋势相近; 发酵1 h, 活菌数达8.7×107 CFU/mL, 此时, 脂肪酸总量达1426116(响应值); 发酵1~6 h, 活菌数略有下降, 为6.20×107 CFU/mL, 脂肪酸总量相应下降为1106592(响应值); 发酵6~12 h, 活菌数含量急速上升到高峰56.00×107 CFU/mL, 相应的脂肪酸总量也急速上升到2349101(响应值)。结论 乳杆菌发酵能显著增加脂肪酸组的种类和含量, C16:0和C18:1 ω9c为乳杆菌种属特征脂肪酸标记, 可通过检测脂肪酸总量的变化, 可以监测乳杆菌数量变化动态。
Objective To analyze the dynamic of fatty acid group during fermentation of Lactobacillus rhamnosus in the medium of lychee juice and soybean protein. Methods Gas chromatography–mass spectrometry(GC-MS) fatty acid automatic analyser was used to analyze fatty acid profiles of plant materials of litchi juice, soybean protein (soya-bean milk) and litchi juice + soybean protein (V:V=1:1), as well as that of Lactobacillus rhamnosus FJAT-13807) before and after fermentation. Results The fatty acid profiles of litchi juice-soybean protein complex culture medium was significantly changed by Lactobacillus rhamnosus FJAT-13807 (P<0.05). Thirty fatty acid biomarkers were labeled before fermentation of Lactobacillus rhamnosus FJAT-13807 in the litchi juice-soybean protein composite medium, and 53 after fermentation, increasing by 76.77%, and the total fatty acids increased of 115.01%. The fatty acid biomarkers could be divided into three groups of the high content group with 2 biomarkers, middle content group with 10 biomarkers and low content group with 41 biomarkers. The high content group contained 2 fatty acid biomarkers C16:0 and C18:1 ω9c, the content of which accounted more than 45% of the total fatty acids, and had the characteristics of lactobacillus species. During the strain FJAT-13807 fermentation, the change trend of the fatty acid group and the number of viable bacteria was similar. After fermentation for 1 h, the number of viable bacteria reached 8.7×107 CFU/mL, simultaneously the total amount of fatty acids reached 1426116 (response). Fermented for 1-6 h, the number decreased slightly to 6.20×107 CFU/mL, at the same time, the total fatty acid reduced to 1106592 (response). Fermented for 6–12 h, the number increased rapidly to the peak of 56.00×107 CFU/mL, and the total fatty acid also increased rapidly to 2349101 (response). Conclusion The fermentation of Lactobacillus rhamnosus could increase the species and content of fatty acid group. C16:0 and C18:1 ω9c were the characteristics fatty acid markers of lactobacillus species and by detecting the change of total fatty acids, the dynamic change of Lactobacillus quantity can be monitored.
标题：荔枝汁-大豆蛋白培养基鼠李糖乳杆菌发酵过程脂肪酸组的变化动态
英文标题：Dynamic of fatty acid group during fermentation of Lactobacillus rhamnosus in the medium of lychee juice and soybean protein
作者：
刘欣 福建省农业科学院农业生物资源研究所
郑雪芳 福建省农业科学院农业生物资源研究所
刘芸 福建省农业科学院农业生物资源研究所
陈峥 福建省农业科学院农业生物资源研究所
王阶平 福建省农业科学院农业生物资源研究所
刘波 福建省农业科学院农业生物资源研究所
中文关键词:鼠李糖乳杆菌,荔枝汁,大豆蛋白,发酵,脂肪酸组,
英文关键词:Lactobacillus rhamnosus,litchi juice,soybean protein,fermentation,fatty acid group,
发表日期：2020-02-17
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