传统东北酸菜中优良发酵性能乳酸菌的筛选及应用
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摘要
以传统东北酸菜为研究对象,从中分离筛选高产酸乳酸菌,通过探究乳酸菌的低温生长性能、耐盐特性及抑菌能力,从中获得优良发酵性能的乳酸菌,其经分子生物学鉴定后应用于发酵酸菜。结果表明,从传统东北酸菜分离筛选获得192株乳酸菌,其中5株为高产酸乳酸菌,均被鉴定为植物乳杆菌(Lactobacillus plantarum);5株高产酸乳酸菌中植物乳杆菌DBC3和DBC33兼有多种优良性能,且在15℃条件下,接种量为3%的植物乳杆菌DBC33发酵得到的酸菜感官评分最高,显著缩短了发酵周期(P<0.05),为东北酸菜的标准化生产和酸菜发酵剂的制备提供了参考依据。
Using traditional pickle in the northeast of China as research object, the high-yield acid lactic acid bacteria were isolated and screened. The lactic acid bacteria with superior fermentation performance were obtained by exploring the low temperature growth performance, salt tolerance and antibacterial ability, identified by molecular biology and applied in the fermented pickle. The results showed that 192 lactic acid bacteria were obtained from traditional pickle in the northeast of China, among them, 5 strains were high-yield acid lactic acid bacteria, which were identified as Lactobacillus plantarum, and the L. plantarum DBC3 and DBC33 had a variety of superior fermentation properties. The sensory evaluation of the fermented pickle by L. plantarum DBC33 with inoculum 3% at 15 ℃ was the highest, and the strain DBC33 significantly shortened the fermentation period of pickle(P<0.05). This study provided a reference basis for the standardized production of pickle in the northeast of China and preparation of pickle starter.
Using traditional pickle in the northeast of China as research object, the high-yield acid lactic acid bacteria were isolated and screened. The lactic acid bacteria with superior fermentation performance were obtained by exploring the low temperature growth performance, salt tolerance and antibacterial ability, identified by molecular biology and applied in the fermented pickle. The results showed that 192 lactic acid bacteria were obtained from traditional pickle in the northeast of China, among them, 5 strains were high-yield acid lactic acid bacteria, which were identified as Lactobacillus plantarum, and the L. plantarum DBC3 and DBC33 had a variety of superior fermentation properties. The sensory evaluation of the fermented pickle by L. plantarum DBC33 with inoculum 3% at 15 ℃ was the highest, and the strain DBC33 significantly shortened the fermentation period of pickle(P<0.05). This study provided a reference basis for the standardized production of pickle in the northeast of China and preparation of pickle starter.
引文
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[2]马欢欢,吕欣然,林洋,等.传统东北酸菜自然发酵过程中乳酸菌与营养物质同步分析[J].食品与发酵工业,2017,43(2):79-84.
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[4] BAE J W, RHEE S K, PARK J R, et al. Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria[J]. Appl Environ Microbiol, 2005, 71(12):8825-8835.
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[6] YU H J, CHEN Y F, YANG H J, et al. Screening for Lactobacillus plantarum, with potential inhibitory activity against enteric pathogens[J]. Ann Microbiol, 2015, 65(3):1-9.
[7] MATSUZAKI T, CHIN J. Modulating immune responses with probiotic bacteria[J]. Immunol Cell Biol, 2000, 78(1):67-73.
[8] CROSS M L. Microbes versus microbes:immune signals generated by probiotic Lactobacilli and their role in protection against microbial pathogens[J]. Fems Immunol Med Mic, 2002, 34(4):245-253.
[9] ZHANG H, CAI. Lactic acid bacteria fundamentals and practice[M].Berlin:Springer, 2009:312-325.
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[11] JUNG J Y, LEE S H, LEE H J, et al. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation[J]. Int J Food Microbiol, 2012, 153(3):378-387.
[12] LEE M E, JANG J Y, LEE J H, et al. Starter cultures for kimchi fermentation[J]. J Microbiol Biot, 2015, 25(5):559-568.
[13] SONG H M, KIM C R, CHANG H C. Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation[J]. Lwt-Food Sci Technol, 2018, 88(2):181-188.
[14] HUYNH P, QUYEN M T, THANH N N, et al. Selection of high acid producing lactic acid bacteria and potential application in pineapple juice fermentation[J]. Bioproc Eng, 2017, 1(2):58-64.
[15]刘珊娜,王聪,魏金艳,等.酸菜汁中乳酸菌的筛选和产酸性能的优化[J].食品工业科技,2018,39(3):112-116.
[16] OYAMA K, HAYASHI A, KOBAYASHI T, et al. Halo-tolerant lactic acid bacteria from traditional salted pickle yamagawaduke in Kagoshima[J]. Tech Rep Salt Sci, 2015, 68(4):264-265.
[17]李淑芳,张志军,李凤美,等.金针菇泡菜中乳酸菌的发酵性能研究[J].保鲜与加工,2017,17(5):36-39.
[18]张健.朝鲜族泡菜中耐低温乳酸菌的筛选及益生性研究[C]//乳酸菌健康及产业化进展:第十一届乳酸菌与健康国际研讨会摘要汇编.石家庄:中国食品科学技术学会,2016:2.
[19] PARK H Y, PARK S K, KIM B G, et al. Isolation and characterization of cholesterol-lowering lactic acid bacteria from kimchi[J]. Korean J Food Sci Technol, 2017, 49(4):377-382.
[20]崔珏,孙会刚,朱兆丽,等.酸菜中降解亚硝酸盐乳酸菌的筛选、鉴定及其在发酵香肠中的应用[J].食品工业科技,2016,37(18):251-255.
[21]奎梦漪,薛桥丽,康娇,等.云南自然发酵酸菜液中乳酸菌的分离鉴定及其发酵性能研究[J].安徽农业科学,2017,45(8):107-109.
[22]双全,折米娜,薄礼娟.抑菌活性乳酸菌的筛选及其抑菌物质的提取条件优化[J].食品工业科技,2017,38(18):105-110.
[23]张香美,赵玉星,闫晓晶,等. 1株具抑菌和抗氧化活性乳酸菌的筛选及鉴定[J].食品科学,2018,39(2):93-98.
[24]凌代文.乳酸细菌分类鉴定及实验方法[M].北京:中国轻工业出版社,1999:117-129.
[25] ADNAN A F M, TAN I K P. Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential[J]. Bioresource Technol, 2007, 98(7):1380-1385.
[26]李凤梅,王晓,张双灵,等.自然发酵酸菜汁中乳酸菌分离鉴定[J].中国酿造,2008,27(5):33-35.
[27]成堃,于同立.啤酒酵母中乳酸菌的分离鉴定[J].中国酿造,2007,26(1):50-52.
[28]尹曦,蒲彪,陈安均,等.四川宜宾芽菜中乳酸菌分离筛选及菌相分析[J].食品科学,2013,34(3):163-168.
[29]郝光飞.高山被孢霉脂肪酸合成过程转录水平调控和还原力来源研究[D].无锡:江南大学,2014.
[30]赵国忠,王梦颖,姚云平,等.酱油发酵过程中的耐盐乳酸菌筛选及对低盐固态酱油品质的影响[J].食品工业科技,2015,36(13):184-188.
[31]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.
[32] HERNANDEZ D, CARDELL E, ZARATE V. Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese:initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711[J]. J Appl Microbiol, 2005, 99(1):77-84.
[33]王欣,赵巍,甄玉国.不同来源乳酸菌的筛选及其抑菌效果比较[J].食品科技,2014,39(10):22-26.
[34]韩国玲,刘安军.东北酸白菜人工接种发酵工艺及挥发性成分的研究[J].食品研究与开发,2010,31(3):126-129.
[35]栾天奇.酸菜发酵剂的制备及酸菜风味成分分析[D].天津:天津科技大学,2011.
[36]陈功.中国泡菜的品质评定与标准探讨[J].食品工业科技,2009(2):335-338.
[37] YARZA P, RICHTER M, PEPLIES J, J, et al. The all-species living tree project:A 16S r RNA-based phylogenetic tree of all sequenced type strains[J]. Syst Appl Microbiol, 2008, 31(4):241-250.
[38] STACKEBRANDT E, GOEBEL B M. Taxonomic note:A place for DNA-DNA reassociation and 16S r RNA sequence analysis in the present species definition in bacteriology[J]. Int J Syst Bacteriol, 1994, 44(14):846-849.
[39]郑云溶.泡菜(Kimchi)——韩国代表性的传统发酵食品[J].食品与发酵科技,2002,28(5):73-73.
[40] AN D J, LEW K, LEE K P. Effects of adipic acid and storage temperature on extending the shelf life of kimchi[J]. Food Sci Biotech, 1999,8(2):78-82.
[41] RODRIGUEZ-GOMEZ F, BAUTISTA-GALLEGO J, ROMERO-GIL V,et al. Effects of salt mixtures on Spanish green table olive fermentation performance[J]. Lwt-Food Sci Technol, 2012, 46(1):56-63.
[42]申文熹,陈功,唐垚,等.不同盐质量分数泡白菜发酵过程中乳酸菌群落结构的变化[J].食品科学,2017,38(10):104-110.
[43]李军波.盐浓度对传统泡菜和强化发酵泡菜的影响[D].南昌:南昌大学,2016.
[44]熊涛,李军波,彭飞,等.食盐质量浓度对传统自然发酵圆白菜的菌系结构和代谢的影响[J].食品科学,2015,36(11):172-176.
[45] PIARD J C, DESMAZEAUD M. Inhibiting factors produced by lactic acid bacteria. 2. bacteriocins and other antibacterial substances[J]. Dairy Sci Technol, 1992, 72(2):113-142.
[46] CLIX-LARA T F, RAJENDRAN M, TALCOTT S T, et al. Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial lactic acid bacteria food safety intervention[J]. Food Microbiol, 2014, 38(38):192-200.
[47] ELYAS Y Y A, YOUSIF N M E, AHMED I A M. Screening of lactic acid bacteria from Sudanese fermented foods for bacteriocin production[J]. J Microbiol Biot Food Sci, 2015, 4(5):373-378.
[48] BOULARES M, MANKAI M, BELAAM Z, et al. Effect of inoculation of lactic acid bacteria on proteolytic activity of psychrotrophic Gramnegative bacteria in fresh farmed sea bass(Dicentrarchus labrax)fillets during storage at 4℃under vacuum-packed conditions[J]. Ann Microbiol, 2013, 63(4):1493-1500.
[49]云月英,马宇南,王文龙.自然发酵肉制品中乳酸菌的体外降胆固醇特性[J].中国酿造,2018,37(1):125-128.
[50]郝莹,孙军,曾金金,等.降解多种抗生素残留的乳酸菌的筛选鉴定及特性研究[J].中国酿造,2017,36(10):104-108.
[51]努丽艳·阿不都米力克,沙吉坦穆·克依斯尔,阿依古扎·依布拉音,等.新疆传统发酵酸驼乳优势乳酸菌粘附性质及益生特性研究[J].食品与机械,2016,32(4):42-46.
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[2]马欢欢,吕欣然,林洋,等.传统东北酸菜自然发酵过程中乳酸菌与营养物质同步分析[J].食品与发酵工业,2017,43(2):79-84.
[3] LEE J S, HEO G Y, LEE J W, et al. Analysis of kimchi microflora using denaturing gradient gel electrophoresis[J]. Int J Food Microbiol, 2005,102(2):143-150.
[4] BAE J W, RHEE S K, PARK J R, et al. Development and evaluation of genome-probing microarrays for monitoring lactic acid bacteria[J]. Appl Environ Microbiol, 2005, 71(12):8825-8835.
[5] LEE M, SONG J H, LEE S H, et al. Effect of seasonal production on bacterial communities in Korean industrial kimchi fermentation[J]. Food Control, 2018, 91(4):381-389.
[6] YU H J, CHEN Y F, YANG H J, et al. Screening for Lactobacillus plantarum, with potential inhibitory activity against enteric pathogens[J]. Ann Microbiol, 2015, 65(3):1-9.
[7] MATSUZAKI T, CHIN J. Modulating immune responses with probiotic bacteria[J]. Immunol Cell Biol, 2000, 78(1):67-73.
[8] CROSS M L. Microbes versus microbes:immune signals generated by probiotic Lactobacilli and their role in protection against microbial pathogens[J]. Fems Immunol Med Mic, 2002, 34(4):245-253.
[9] ZHANG H, CAI. Lactic acid bacteria fundamentals and practice[M].Berlin:Springer, 2009:312-325.
[10] LEE J J, LEE Y M, KIM A R, et al. Effect of Leuconostoc kimchii GJ2isolated from kimchi(fermented Korean cabbage)on lipid metabolism in high cholesterol-fed rats[J]. Korean J Food Pres, 2008, 15(5):760-768.
[11] JUNG J Y, LEE S H, LEE H J, et al. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation[J]. Int J Food Microbiol, 2012, 153(3):378-387.
[12] LEE M E, JANG J Y, LEE J H, et al. Starter cultures for kimchi fermentation[J]. J Microbiol Biot, 2015, 25(5):559-568.
[13] SONG H M, KIM C R, CHANG H C. Heterofermentative lactic acid bacteria as a starter culture to control kimchi fermentation[J]. Lwt-Food Sci Technol, 2018, 88(2):181-188.
[14] HUYNH P, QUYEN M T, THANH N N, et al. Selection of high acid producing lactic acid bacteria and potential application in pineapple juice fermentation[J]. Bioproc Eng, 2017, 1(2):58-64.
[15]刘珊娜,王聪,魏金艳,等.酸菜汁中乳酸菌的筛选和产酸性能的优化[J].食品工业科技,2018,39(3):112-116.
[16] OYAMA K, HAYASHI A, KOBAYASHI T, et al. Halo-tolerant lactic acid bacteria from traditional salted pickle yamagawaduke in Kagoshima[J]. Tech Rep Salt Sci, 2015, 68(4):264-265.
[17]李淑芳,张志军,李凤美,等.金针菇泡菜中乳酸菌的发酵性能研究[J].保鲜与加工,2017,17(5):36-39.
[18]张健.朝鲜族泡菜中耐低温乳酸菌的筛选及益生性研究[C]//乳酸菌健康及产业化进展:第十一届乳酸菌与健康国际研讨会摘要汇编.石家庄:中国食品科学技术学会,2016:2.
[19] PARK H Y, PARK S K, KIM B G, et al. Isolation and characterization of cholesterol-lowering lactic acid bacteria from kimchi[J]. Korean J Food Sci Technol, 2017, 49(4):377-382.
[20]崔珏,孙会刚,朱兆丽,等.酸菜中降解亚硝酸盐乳酸菌的筛选、鉴定及其在发酵香肠中的应用[J].食品工业科技,2016,37(18):251-255.
[21]奎梦漪,薛桥丽,康娇,等.云南自然发酵酸菜液中乳酸菌的分离鉴定及其发酵性能研究[J].安徽农业科学,2017,45(8):107-109.
[22]双全,折米娜,薄礼娟.抑菌活性乳酸菌的筛选及其抑菌物质的提取条件优化[J].食品工业科技,2017,38(18):105-110.
[23]张香美,赵玉星,闫晓晶,等. 1株具抑菌和抗氧化活性乳酸菌的筛选及鉴定[J].食品科学,2018,39(2):93-98.
[24]凌代文.乳酸细菌分类鉴定及实验方法[M].北京:中国轻工业出版社,1999:117-129.
[25] ADNAN A F M, TAN I K P. Isolation of lactic acid bacteria from Malaysian foods and assessment of the isolates for industrial potential[J]. Bioresource Technol, 2007, 98(7):1380-1385.
[26]李凤梅,王晓,张双灵,等.自然发酵酸菜汁中乳酸菌分离鉴定[J].中国酿造,2008,27(5):33-35.
[27]成堃,于同立.啤酒酵母中乳酸菌的分离鉴定[J].中国酿造,2007,26(1):50-52.
[28]尹曦,蒲彪,陈安均,等.四川宜宾芽菜中乳酸菌分离筛选及菌相分析[J].食品科学,2013,34(3):163-168.
[29]郝光飞.高山被孢霉脂肪酸合成过程转录水平调控和还原力来源研究[D].无锡:江南大学,2014.
[30]赵国忠,王梦颖,姚云平,等.酱油发酵过程中的耐盐乳酸菌筛选及对低盐固态酱油品质的影响[J].食品工业科技,2015,36(13):184-188.
[31]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.
[32] HERNANDEZ D, CARDELL E, ZARATE V. Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese:initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711[J]. J Appl Microbiol, 2005, 99(1):77-84.
[33]王欣,赵巍,甄玉国.不同来源乳酸菌的筛选及其抑菌效果比较[J].食品科技,2014,39(10):22-26.
[34]韩国玲,刘安军.东北酸白菜人工接种发酵工艺及挥发性成分的研究[J].食品研究与开发,2010,31(3):126-129.
[35]栾天奇.酸菜发酵剂的制备及酸菜风味成分分析[D].天津:天津科技大学,2011.
[36]陈功.中国泡菜的品质评定与标准探讨[J].食品工业科技,2009(2):335-338.
[37] YARZA P, RICHTER M, PEPLIES J, J, et al. The all-species living tree project:A 16S r RNA-based phylogenetic tree of all sequenced type strains[J]. Syst Appl Microbiol, 2008, 31(4):241-250.
[38] STACKEBRANDT E, GOEBEL B M. Taxonomic note:A place for DNA-DNA reassociation and 16S r RNA sequence analysis in the present species definition in bacteriology[J]. Int J Syst Bacteriol, 1994, 44(14):846-849.
[39]郑云溶.泡菜(Kimchi)——韩国代表性的传统发酵食品[J].食品与发酵科技,2002,28(5):73-73.
[40] AN D J, LEW K, LEE K P. Effects of adipic acid and storage temperature on extending the shelf life of kimchi[J]. Food Sci Biotech, 1999,8(2):78-82.
[41] RODRIGUEZ-GOMEZ F, BAUTISTA-GALLEGO J, ROMERO-GIL V,et al. Effects of salt mixtures on Spanish green table olive fermentation performance[J]. Lwt-Food Sci Technol, 2012, 46(1):56-63.
[42]申文熹,陈功,唐垚,等.不同盐质量分数泡白菜发酵过程中乳酸菌群落结构的变化[J].食品科学,2017,38(10):104-110.
[43]李军波.盐浓度对传统泡菜和强化发酵泡菜的影响[D].南昌:南昌大学,2016.
[44]熊涛,李军波,彭飞,等.食盐质量浓度对传统自然发酵圆白菜的菌系结构和代谢的影响[J].食品科学,2015,36(11):172-176.
[45] PIARD J C, DESMAZEAUD M. Inhibiting factors produced by lactic acid bacteria. 2. bacteriocins and other antibacterial substances[J]. Dairy Sci Technol, 1992, 72(2):113-142.
[46] CLIX-LARA T F, RAJENDRAN M, TALCOTT S T, et al. Inhibition of Escherichia coli O157:H7 and Salmonella enterica on spinach and identification of antimicrobial substances produced by a commercial lactic acid bacteria food safety intervention[J]. Food Microbiol, 2014, 38(38):192-200.
[47] ELYAS Y Y A, YOUSIF N M E, AHMED I A M. Screening of lactic acid bacteria from Sudanese fermented foods for bacteriocin production[J]. J Microbiol Biot Food Sci, 2015, 4(5):373-378.
[48] BOULARES M, MANKAI M, BELAAM Z, et al. Effect of inoculation of lactic acid bacteria on proteolytic activity of psychrotrophic Gramnegative bacteria in fresh farmed sea bass(Dicentrarchus labrax)fillets during storage at 4℃under vacuum-packed conditions[J]. Ann Microbiol, 2013, 63(4):1493-1500.
[49]云月英,马宇南,王文龙.自然发酵肉制品中乳酸菌的体外降胆固醇特性[J].中国酿造,2018,37(1):125-128.
[50]郝莹,孙军,曾金金,等.降解多种抗生素残留的乳酸菌的筛选鉴定及特性研究[J].中国酿造,2017,36(10):104-108.
[51]努丽艳·阿不都米力克,沙吉坦穆·克依斯尔,阿依古扎·依布拉音,等.新疆传统发酵酸驼乳优势乳酸菌粘附性质及益生特性研究[J].食品与机械,2016,32(4):42-46.
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