WH.FH-19:益生菌特征,发酵性能和功能性发酵牛奶生产潜力
Shiyuan Sun1, Lu Feng2,3, Liping Sun1
1School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods (Basel, Switzerland)
|January 28, 2026
概括
乳酸菌cillus rhamnosus WH.FH-19是一种安全的益生菌,具有优越的功能和技术特征,用于乳制品. 它增强了发酵和感官质量,表现优于Lacticaseibacillus rhamnosus GG.
科学领域:
- 食品微生物学 食品微生物学
- 益生菌研究 益生菌研究
- 乳制品科学 乳制品科学
背景情况:
- 乳酸菌cillus rhamnosus GG是一种基准益生菌菌株.
- 需要新型益生菌菌株,以提高发酵乳制品的功能和技术性能.
研究的目的:
- 为了描述 Lacticaseibacillus rhamnosus WH.FH-19 的益生菌和技术潜力.
- 为了评估其在牛奶发酵中的表现,单独和与其他起始培养的协同作用.
主要方法:
- 在实验室中表征益生菌性质 (粘附性,耐压力,胆固醇同化,抗氧化活性).
- 牛奶生长和酸化的动力学研究.
- 安全性评估 (血液溶解,抗生素敏感性,提拉胺的产生).
- 协同发酵试验与牛乳杆菌保加利亚和热杆菌thermophilus.
主要成果:
- 与L. rhamnosus G.G.相比,L. rhamnosus WH.FH-19表现出优越的上皮粘附性,胃肠道耐压力,胆固醇同化和抗氧化活性.
- 该菌株在牛奶中表现出强的生长和快速酸化动力学.
- 安全性评估证实了其非溶血性质,抗生素敏感性和低胺产量.
- 与L. bulgaricus和S. thermophilus的协同发酵加速了动力学和改善了感官属性,与L. rhamnosus WH.FH-19加强了S. thermophilus的活动.
结论:
- L. rhamnosus WH.FH-19是一种安全且功能强大的益生菌菌株.
- 它为商业发酵乳制品生产提供了显著的技术优势,提高了发酵效率和产品质量.
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