天麻对乳酸菌发酵过程中蛋白质含量变化的影响研究

doi:10.12377/1671-4393.21.04.15

摘要/Abstract

摘要： 以添加纯净水的乳酸菌培养基作为对照,测定添加天麻提取液的乳酸菌培养基中不同发酵时间段的蛋白质含量。采用考马斯亮蓝G-250染色法在595 nm波长下对蛋白质含量进行测定。结果为,添加天麻提取液的培养基起始蛋白质含量为18 371.78 µg/mL,最低蛋白质含量为446.24 µg/mL,出现时间为360 min,蛋白质降解量为17 925.54 µg/mL,蛋白质转化率为97.56%;CK组的起始蛋白质含量为15 803.75 µg/mL,最低蛋白质含量为451.73 µg/mL,出现时间为420 min,蛋白质降解量为15 352.02 µg/mL,蛋白质转化率为97.14%。经方差分析得F=30.8896,F>F0.01,表明具有差异极显著性（α=0.01）。结论为,天麻对乳酸菌发酵过程中蛋白质的降解有促进作用。

关键词: 乳酸菌, 保加利亚乳杆菌, 嗜热链球菌, 天麻, 蛋白质含量

Abstract: Taking the lactic acid bacteria medium supplemented with purified water as a control,the protein content of the lactic acid bacteria medium supplemented with Gastrodia elata Blume extract at different fermentation time periods was determined.The Coomassie brilliant blue G-250 staining method was used to determine the protein content at the wavelength of 595 nm.The initial protein content of the medium with Gastrodia elata Blume extract was 18371.78 µg/mL,the minimum protein content was 446.24 µg/mL,the appearance time was 360 min,the protein degradation amount was 17925.54 µg/mL,and the conversion rate of protein was 97.56%;The initial protein content of CK group was 15803.75 µg/mL,the minimum protein content was 451.73 µg/mL,the appearance time was 420 min,the protein degradation amount was 15352.02 µg/mL,andthe conversion rate of protein was 97.14%.The analysis of variance showed that F = 30.8896 and F> F0.01,indicating that the difference was extremely significant （α=0.01）.Gastrodia elata Blume can promote the degradation of protein during the fermentation of lactic acid bacteria.

Key words: lactic acid bacteria, L.bulgaricus, S.thermophiles, gastrodia elata blume, protein content

黄先敏, 韩立乾, 陈宇, 范莉, 张可满. 天麻对乳酸菌发酵过程中蛋白质含量变化的影响研究[J]. 中国乳业, 2021, 0(4): 62-69.

HUANG Xianmin, HAN Liqian, CHEN Yu, FAN Li, ZHANG Keman. Study on the Effect of Gastrodia Elata Blume on Protein Content Changes during the Fermentation of Lactic Acid Bacteria[J]. China Dairy, 2021, 0(4): 62-69.

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