一株植物乳杆菌的分离鉴定及应用
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摘要
从湖南自然发酵的酸豇豆中分离出一株疑似乳酸菌菌株L4,提取其16S rDNA,并经测序、同源性分析和系统发育树构建等,对其属种进行鉴定。结果表明,菌株L4为植物乳杆菌(Lactobacillus plantarum)。通过耐盐、耐酸和降解亚硝酸盐实验发现,菌株L4可在10%食盐含量条件下生长,耐受pH 2.5,对亚硝酸盐的降解率高达99%。接种菌株L4发酵萝卜干,以自然发酵萝卜干为对照,对发酵萝卜干进行感官评定初步探究该菌株发酵萝卜干的特性。结果表明,菌株L4可以缩短萝卜干发酵周期,提高发酵萝卜干感官评分。
One strain of suspected lactic acid bacteria L4 was isolated from natural fermented acid cowpea in Hunan province.The 16 S r DNA was extracted from strain L4 and the strain was identified by DNA sequencing,homology analysis and phylogenetic tree.The results indicated that strain L4 belonged to Lactobacillus plantarum.After salt resistance,acid resistance and nitrite degradation experiments,results showed that strain L4 could grow under 10% Na Cl concentration,tolerate pH 2.5 and the degradation rate of nitrite reached up to 99%.Using natural fermented dried turnip as control,dried turnip inoculated with strain L4 as experimental sample,the characteristics of fermented dried turnip was investigated by sensory evaluation.The results showed that strain L4 could shorten the fermentation period and improve the sensory evaluation score of fermented dried turnip.
One strain of suspected lactic acid bacteria L4 was isolated from natural fermented acid cowpea in Hunan province.The 16 S r DNA was extracted from strain L4 and the strain was identified by DNA sequencing,homology analysis and phylogenetic tree.The results indicated that strain L4 belonged to Lactobacillus plantarum.After salt resistance,acid resistance and nitrite degradation experiments,results showed that strain L4 could grow under 10% Na Cl concentration,tolerate pH 2.5 and the degradation rate of nitrite reached up to 99%.Using natural fermented dried turnip as control,dried turnip inoculated with strain L4 as experimental sample,the characteristics of fermented dried turnip was investigated by sensory evaluation.The results showed that strain L4 could shorten the fermentation period and improve the sensory evaluation score of fermented dried turnip.
引文
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[22]汪立平,汪欣,艾连中,等.纯种植物乳杆菌发酵低盐萝卜泡菜的研究[J].食品科学,2013,34(17):182-186.
[23]侯晓艳,陈安均,罗惟,等.不同乳酸菌纯种发酵萝卜过程中品质的动态变化[J].食品工业科技,2015,36(2):181-185.
[2]KIM H,BONG Y,JEONG J,et al.Heterofermentative lactic acid bacteria dominate in korean commercial Kimchi[J].Food Sci Biotechnol,2016,25(2):541-545.
[3]敖晓琳,张小平,史令,等.四川泡菜中两株优良乳酸菌的鉴定及不同发酵条件对其发酵泡菜品质的影响[J].食品科学,2011,32(11):152-156.
[4]吕秀红,陈凯飞,朱祺,等.降胆固醇乳酸菌的筛选与鉴定[J].中国食品学报,2016,16(3):198-204.
[5]张蓓蓓,王柱,王宪斌,等.四川地区泡菜微生物的多样性分析[J].食品与发酵科技,2016,52(1):1-5.
[6]朱军莉,赵进,朱雅霏.自然发酵蔬菜制品中降解亚硝酸盐乳酸菌的分离与鉴定[J].中国酿造,2015,34(6):39-42.
[7]张良,向文良,曾泽生,等.四川泡菜乳酸发酵菌剂的研究[J].食品科学,2013,34(19):200-206.
[8]叶巍.乳酸菌DNA序列分析与功能基因研究现状[J].江苏农业科学,2014,42(10):40-41.
[9]陆利霞,王晓飞,熊晓辉,等.植物乳杆菌B2纯种发酵萝卜泡菜的研究[J].食品工业科技,2005,26(7):59-60.
[10]庞会利,谈重芳,蔡义民,等.乳酸菌分类鉴定方法的研究进展[J].中国酿造,2009,28(6):1-5.
[11]CHEN Y S,WU H C,PAN S F,et al.Isolation and characterization of lactic acid bacteria from Yan-taozih(pickled peaches)in Taiwan[J].Ann Microbiol,2013,63(2):607-614.
[12]李欣,武俊瑞,田甜,等.大庆自然发酵酸菜中乳酸菌的分离鉴定及耐酸菌株初步筛选[J].食品科学,2014,35(1):150-154.
[13]JI Y J,LEE S H,JIN H M,et al.Metatranscriptomic analysis of lactic acid bacterial gene expression during kimchi fermentation[J].Int J Food Microbiol,2013,163(2):171-179.
[14]杜庆.仔姜乳酸发酵工艺研究[D].重庆:西南大学,2009.
[15]YAN P M,XUE W T,TAN S S,et al.Effect of inoculating lactic acid bacteria starter cultures on the nitrite concentration of fermenting Chinese paocai[J].Food Control,2008,19(1):50-55.
[16]牛广财,魏文毅,朱丹,等.低盐麻辣风味萝卜干的研制[J].包装与食品机械,2013,31(1):62-65.
[17]汪立平,汪欣,艾连中,等.纯种植物乳杆菌发酵低盐萝卜泡菜的研究[J].食品科学,2013,34(17):182-186.
[18]JI Y J,LEE S H,CHE O J.Kimchi microflora:history,current status,and perspectives for industrial kimchi production[J].Appl Microbiol Biot,2014,98(6):2385-2393.
[19]PALOMINO J M,魣RBOL J T D,BENOMAR N,et al.Application of Lactobacillus plantarum Lb9 as starter culture in caper berry fermentation[J].LWT-Food Sci Technol,2014,60(2):788-794.
[20]WOUTERS D,BERNAERT N,CONJAERTS W,et al.Species diversity,community dynamics,and metabolite kinetics of spontaneous leek fermentations[J].Food Microbiol,2013,33(2):185.
[21]刘登勇,董丽,谭阳,等.食品感官分析技术应用及方法学研究进展[J].食品科学,2016,37(5):254-258.
[22]汪立平,汪欣,艾连中,等.纯种植物乳杆菌发酵低盐萝卜泡菜的研究[J].食品科学,2013,34(17):182-186.
[23]侯晓艳,陈安均,罗惟,等.不同乳酸菌纯种发酵萝卜过程中品质的动态变化[J].食品工业科技,2015,36(2):181-185.