Department of Dairy Microbiology, SMC College of Dairy Science, Anand Agricultural University, Anand, Gujarat, 388110, India.
Dairy Microbiology Division, National Dairy Research Institute, Karnal, Haryana, 132001, India.
Probiotics Antimicrob Proteins. 2018 Jun;10(2):277-283. doi: 10.1007/s12602-017-9279-5.
The study reports the growth, acidification and proteolysis of eight selected lactic acid bacteria in skim and soy milk. Angiotensin-converting enzyme inhibition and antimicrobial profiles of skim and soy milk fermented by the lactic acid bacteria were also determined. Among eight lactic cultures (S. thermophilus MD2, L. helveticus V3, L. rhamnosus NS6, L. rhamnosus NS4, L. bulgaricus NCDC 09, L. acidophilus NCDC 15, L. acidophilus NCDC 298 and L. helveticus NCDC 292) studied, L. bulgaricus NCDC 09 and S. thermophilus MD2 decreased the pH of skim and soy milk in greater extent. Acid production (i.e. titratable acidity) by L. bulgaricus NCDC 09 and L. helveticus V3 was higher than other strains. Higher viable counts were observed in S. thermophilus MD2 and L. helveticus V3. Higher proteolysis was exhibited by S. thermophilus MD2 and L. rhamnosus NS6 in both skim and soy milk. Milk fermented by S. thermophilus (MD2) exhibited highest angiotensin-converting enzyme inhibition. Antimicrobial activities of cell-free supernatant of milk fermented by S. thermophilus MD2 and L. helveticus V3 were higher. All the tested lactic acid bacteria performed better in skim milk as compared to soy milk.
该研究报告了 8 种选定的乳酸菌在脱脂奶和豆浆中的生长、酸化和蛋白水解情况。还测定了由乳酸菌发酵的脱脂奶和豆浆的血管紧张素转化酶抑制作用和抗菌特性。在所研究的 8 种乳酸培养物（嗜热链球菌 MD2、瑞士乳杆菌 V3、鼠李糖乳杆菌 NS6、鼠李糖乳杆菌 NS4、保加利亚乳杆菌 NCDC 09、嗜酸乳杆菌 NCDC 15、嗜酸乳杆菌 NCDC 298 和瑞士乳杆菌 NCDC 292）中，保加利亚乳杆菌 NCDC 09 和嗜热链球菌 MD2 更能显著降低脱脂奶和豆浆的 pH 值。保加利亚乳杆菌 NCDC 09 和瑞士乳杆菌 V3 的产酸（即滴定酸度）高于其他菌株。在嗜热链球菌 MD2 和瑞士乳杆菌 V3 中观察到更高的活菌数。嗜热链球菌 MD2 和鼠李糖乳杆菌 NS6 在脱脂奶和豆浆中均表现出更高的蛋白水解作用。由嗜热链球菌（MD2）发酵的牛奶表现出最高的血管紧张素转化酶抑制作用。嗜热链球菌 MD2 和瑞士乳杆菌 V3 发酵的牛奶的无细胞上清液具有更高的抗菌活性。与豆浆相比，所有测试的乳酸菌在脱脂奶中的表现都更好。
