一株可提升豆酱风味乳酸菌的筛选、鉴定及应用
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摘要
通过研究多菌种共同发酵豆酱,从豆酱产品中筛选理化指标优良、风味浓郁的特征性耐盐乳酸菌,并对该乳酸菌进行菌种鉴定及应用。结果表明,采用原位筛选法、平板复筛,得到一株可以显著抑制枯草芽孢杆菌(Bacillus subtilis)的乳酸菌,通过分子生物学技术该菌株被鉴定为乳酸片球菌(Pediococcus acidilactici)。将筛选获得的乳酸片球菌(P. acidilactici)ZF559应用于豆酱发酵体系后,可以使其总酸含量降低7.7%,氨基酸态氮含量提升24%,使枯草芽孢杆菌(B. subtilis)的数量降低了94.55%,从而提升豆酱品质。
By studying the multi-strain co-fermentation of soybean paste, a salt-tolerant lactic acid bacterium with excellent physical and chemical indicators and rich flavor was screened from the soybean paste products, and then identified and applied. The results showed that a strain of lactic acid bacterium which could significantly inhibit Bacillus subtilis was obtained by in situ screening method and plate rescreening. The strain was identified as Pediococcus acidilactici by molecular biological technique. After adding the obtained P. acidilactici ZF559 to the soybean paste fermentation system, the total acid content in the soybean paste reduced by 7.7%, the amino acid nitrogen content increased by 24%, and the number of B. subtilis reduced 94.55%, thereby improving the quality of the soybean paste.
By studying the multi-strain co-fermentation of soybean paste, a salt-tolerant lactic acid bacterium with excellent physical and chemical indicators and rich flavor was screened from the soybean paste products, and then identified and applied. The results showed that a strain of lactic acid bacterium which could significantly inhibit Bacillus subtilis was obtained by in situ screening method and plate rescreening. The strain was identified as Pediococcus acidilactici by molecular biological technique. After adding the obtained P. acidilactici ZF559 to the soybean paste fermentation system, the total acid content in the soybean paste reduced by 7.7%, the amino acid nitrogen content increased by 24%, and the number of B. subtilis reduced 94.55%, thereby improving the quality of the soybean paste.
引文
[1]张鹏飞,乌日娜,武俊瑞.传统发酵大豆制品挥发性成分和微生物多样性的研究进展[J].中国酿造,2018,37(12):1-6.
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[20]YAO Y,PAN S,FAN G,et al.Evaluation of volatile profile of Sichuan dongcai,a traditional salted vegetable,by SPME-GC-MS and E-nose[J].LWT-Food Sci Technol,2015,64(2):528-535.
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[22]王雪雅,吴华丽,丁筑红,等.纯种乳酸菌接种发酵辣椒综合品质特性研究[J].中国酿造,2016,35(9):119-124.
[2]丁娟芳,杨嘉,朱淑云,等.扬州酱菜中降解亚硝酸盐乳酸菌的筛选、鉴定及性能研究[J].中国酿造,2018,37(12):87-91.
[3]WU R,YU M,LIU X,et al.Changes in flavour and microbial diversity during natural fermentation of suan-cai,a traditional food made in Northeast China[J].Int J Food Microbiol,2015,211:23-31.
[4]尚雪娇,代程洋,王玉荣,等.腌菜中细菌多样性研究及乳酸菌分离鉴定[J].中国酿造,2018,37(11):40-44.
[5]郭旭凯,杨玲,刘聪,等.山西老陈醋酿造过程中乳酸菌和醋酸菌的分离鉴定及高粱单宁对其生长的影响[J].中国酿造,2018,37(8):37-44.
[6]姚荷,谭兴和,张春艳,等.发酵蔬菜中乳酸菌降解亚硝酸盐的研究进展[J].中国酿造,2018,37(7):22-25.
[7]刘琪,张佩娜,陈静,等.发酵豆制品中安全风险因子的研究现状及对策[J].中国酿造,2018,37(2):1-5.
[8]XIONG T,LI J,LIANG F,et al.Effects of salt concentration on Chinese sauerkraut fermentation[J].LWT-Food Sci Technol,2016,69:169-174.
[9]蔺志颖.乳酸发酵杏鲍菇酱的加工及其风味物质研究[D].杨凌:西北农林科技大学,2018.
[10]王磊,张洁,赵国忠.东北酸菜优良乳酸菌筛选及其抑菌特性研究[J].中国酿造,2017,36(7):48-52.
[11]曾承露,李锋,黄德娜.盐酸菜中降胆固醇、亚硝酸盐乳酸菌筛选及功能特性研究[J].中国酿造,2017,36(7):37-41.
[12]李明松.乳酸菌发酵大麦提取物的制备及其降脂活性研究[D].镇江:江苏大学,2017.
[13]XIONG T,GUAN Q,SONG S,et al.Dynamic changes of lactic acid bacteria flora during Chinese sauerkraut fermentation[J].Food Control,2012,26(1):178-181.
[14]刘宗敏,周红丽,谭兴和,等.一株植物乳杆菌的分离鉴定及应用[J].中国酿造,2017,36(7):95-99.
[15]李文军.德氏乳杆菌发酵大豆及其功能特性研究[D].天津:天津科技大学,2017.
[16]张可可,王雅棋,张莉,等.红薯淀粉废水中乳酸菌的筛选及其对食源性致病菌的抑制作用[J].中国酿造,2017,36(10):32-35.
[17]韦宗卉.乳酸菌发酵对辣椒酱品质影响的研究[D].扬州:扬州大学,2017.
[18]何艳霞.抑真菌乳酸菌的筛选及其在蒸蛋糕中的应用[D].无锡:江南大学,2017.
[19]杨菊.益生菌发酵鱼糜制品的安全品质的研究[D].湘潭:湘潭大学,2017.
[20]YAO Y,PAN S,FAN G,et al.Evaluation of volatile profile of Sichuan dongcai,a traditional salted vegetable,by SPME-GC-MS and E-nose[J].LWT-Food Sci Technol,2015,64(2):528-535.
[21]杨承剑,谢芳,梁辛,等.木薯渣中乳酸菌的分离鉴定及其产酸能力分析[J].中国酿造,2017,36(2):89-92.
[22]王雪雅,吴华丽,丁筑红,等.纯种乳酸菌接种发酵辣椒综合品质特性研究[J].中国酿造,2016,35(9):119-124.