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适于沙棘汁发酵的乳酸菌适应性进化策略研究
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1.宁夏大学食品科学与工程学院，宁夏 银川 750021;2.华中农业大学食品科学技术学院，湖北 武汉 430070;3.宁夏华信达健康科技有限公司，宁夏 灵武 751400;4.鄂尔多斯市发展和改革委员会综合保障中心，内蒙古 鄂尔多斯 017010

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剧柠（1979—），女，博士，教授，硕士研究生导师，主要从事乳制品加工及乳酸菌资源利用研究。E-mail： juning1122@163.com

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宁夏回族自治区自然科学基金项目（2022AAC03023）；宁夏回族自治区重点研发计划项目（2021BEF02022）。


Strategies for Adaptive Evolution of Lactic Acid Bacteria for Seabuckthorn Juice Fermentation
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1.School of Food Science and Engineering, Ningxia University, Yinchuan 750021, China;2.College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;3.Ningxia Huaxinda Health Technology Co., Ltd., Lingwu 751400, China;4.Integrated Security Centre, Ordos Development and Reform Commission, Ordos 017010, China

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    摘要:

    【目的】利用沙棘汁中主要的有机酸胁迫促进乳酸菌的适应性进化，从而提高其在沙棘汁中的抗逆性。【方法】首先从宁夏浆水中分离得到的8株乳酸菌里筛选出2株适用于沙棘汁发酵的菌株；接着采用L-苹果酸、奎宁酸胁迫进行乳酸菌适应性进化处理，并对这2种策略提高目标菌株耐受性的效果进行比较分析。选择L-苹果酸胁迫对菌株LP-1适应性进化125 d。【结果】改良后的菌株LP-1-679在发酵沙棘汁时可积累高达0.4 g/L的乳酸，苹果酸消耗率为88.24%，分别是出发菌株的2.67倍和6.60倍，且具备一定的遗传稳定性。与初始菌株相比，菌株LP-1-679中部分饱和脂肪酸（C14：0、C21：0）质量分数有所下降，不饱和脂肪酸（C16：1、C18：1n9c、C22：1n9）质量分数有所上升。【结论】经过酸胁迫乳酸菌得到一株发酵性能好、遗传稳定性强的菌株，该菌株可能是通过调整细胞膜中脂肪酸的组成来抵御酸胁迫。

    Abstract:

    [Objective] To enhance the stress resistance of lactic acid bacteria in seabuckthorn juice by inducing the adaptive evolution of the bacteria under the stress of main organic acids. [Method] First, two strains of lactic acid bacteria suitable for fermenting seabuckthorn juice were selected from eight strains isolated from Jiangshui collected from Ningxia. Adaptive evolution was induced under L-malic acid and quinic acid stress, and the two strategies were compared regarding the performance in improving stress resistance of the strains. Subsequently, strain LP-1 was subjected to L-malic acid stress for 125 d. [Result] The fermentation of seabuckthorn juice with the modified strain LP-1-679 showed a lactic acid yield of 0.4 g/L and a malic acid consumption rate of 88.24%, which were 2.67 and 6.60 times those of the original strain, respectively. Moreover, strain LP-1-679 exhibited genetic stability. Compared with the original strain, strain LP-1-679 led to a decrease in the mass fraction of saturated fatty acids (C14:0 and C21:0) and an increase in the mass fraction of unsaturated fatty acids (C16:1, C18:1n9c, and C22:1n9). [Conclusion] A lactic acid bacterial strain with good fermentation performance and strong genetic stability is obtained after acid stress treatment. This strain might resist acid stress by adjusting the composition of fatty acids in the cell membrane.

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陈彦辉,张智锋,庄姣,齐瑾,高岩,王彦娟,剧柠.适于沙棘汁发酵的乳酸菌适应性进化策略研究[J].食品与生物技术学报,2025,(1):115-124.

CHEN Yanhui, ZHANG Zhifeng, ZHUANG Jiao, QI Jin, GAO Yan, WANG Yanjuan, JU Ning. Strategies for Adaptive Evolution of Lactic Acid Bacteria for Seabuckthorn Juice Fermentation[J]. Journal of Food Science and Biotechnology,2025,(1):115-124.

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  • 收稿日期:2024-05-23
  • 最后修改日期:2024-10-29
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  • 在线发布日期: 2025-05-12
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