腌鸭中典型酵母菌和乳酸菌分离鉴定
|
摘要
对贵州黔东南少数民族地区典型的传统腌鸭肉中优势菌群进行分离,通过形态学初步鉴定,选出具代表性的乳酸菌和酵母菌进行分子生物学技术鉴定.初步确定出汉逊德巴利酵母Debaryomyces hansenii、清酒乳杆菌Lactobacillus sakei和魏氏菌Weissella hellenica.
In this study, the dominant bacteria in the traditional salted duck meat in the minority areas of southeastern Guizhou were separated. The morphological identification was carried out, and representative lactic acid bacteria and yeast were selected for molecular biological technology identification. Debaryomyces hansenii, Lactobacillus sakei and Weissella hellenica were initially identified.
In this study, the dominant bacteria in the traditional salted duck meat in the minority areas of southeastern Guizhou were separated. The morphological identification was carried out, and representative lactic acid bacteria and yeast were selected for molecular biological technology identification. Debaryomyces hansenii, Lactobacillus sakei and Weissella hellenica were initially identified.
引文
[1] 王小兰,于海,王敏.传统风鸭中蛋白分解菌株的筛选及对鸭肉香肠品质特性的影响[J].食品科学,2013,34(3):222 - 227.
[2] 王淑慧,潘道东,刘春利,等.发酵鸭肉香肠的加工技术研究[J].中国食品学报,2013,13(2):19 - 26.
[3] 王璐莎,张首玉,黄明,等.鸭肉蛋白源抗氧化肽的酶法制备工艺[J].食品科学,2015,36(7):90 - 96.
[4] 苏伟,陈旭,雷学昌,等.基于酶解鸭肉和玉米复配制备营养粉的工艺优化[J].贵州农业科学,2013,41(5):138 - 143.
[5] EMEL ? Z,GUZIN KABAN,?ZLEM BARIS,et al.Isolation and identification of lactic acid bacteria from past?rma[J].Food Control,2017,77:158 - 162.
[6] 李宇辉,郭安民,刘成江,等.新疆风干肉中优势乳酸菌的分离及产酶特性分析[J].食品与发酵工业,2018,44(1):80 - 85.
[7] GB 4789.2 - 2016,食品安全国家标准,食品微生物学检验,菌落总数测定[S].
[8] 武俊瑞,张苗,岳喜庆.等.黑龙江传统发酵豆酱中乳酸菌的分离鉴定[J].食品与发酵工业,2014,40(3):83 - 86.
[9] 祝春梅,姚新奎,孟军,等.新疆自然发酵酸马奶中酵母菌的分离鉴定[J].食品与发酵工业,2013,39(4):42 - 47.
[10] 岑涛,岳田利,丁旭,等.云南芒果中酵母菌分离鉴定及在芒果酒发酵中的应用[J].食品科学,2015,36(11):119 - 124.
[11] 郗恩,谭海生,杨劲松,等.香蕉植株上乳酸菌的分离鉴定、系统发育及抑菌特性分析[J].食品科学,2018,39(14):112 - 118.
[12] 于微,马春丽,孙婷婷,等.产细菌素乳酸菌的筛选及对农家干酪保质期的影响[J].食品科学,2015,36 (3):142 - 146.
[13] XIONG T,LI X,GUAN Q,et al.Starter culture fermentation of Chinese sauerkraut:Growth,acidification and metabolic analyses[J].Food Control,2014,41(2):122 - 127.
[14] R.E.布坎南,N.E.吉本斯等.伯杰细菌鉴定手册[M].8版.北京:科学出版社,1984.
[15] 李曦,骆佳岚,王翌晨.探讨食品检验中乳酸菌的鉴定方法[J].食品界,2017(4):101 - 101.
[16] 孟令帅,张颖,邹婷婷,等.辣白菜中乳酸菌的分离鉴定[J].食品科学,2015,36(11):130 - 133.
[17] WALKTY A,EMBIL J M,NICHOL K,et al.An unusual case of Streptococcus anginosus group pyomyositis diagnosed using direct 16S ribosomal DNA sequencing[J].2016,25(1):32 - 34
[18] 刘英丽,李文采,张慧娟,等.传统发酵食品产香酵母菌的筛选及其发酵产香特性研究[J].中国食品学报,2015,15(4):63 - 70.
[19] PATRIGNANI F,IUCCI L,VALLICELLI M,et al.Role of surface - inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture.Part 1:Evaluation of their effects on microbial evolution,lipolytic and proteolytic patterns[J].Meat Science,2007,75(4):676 - 686.
[20] ANDRADE M A,CORDOBA J J,CAS E M,et al.Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".[J].Meat Science,2010,85(2):256 - 264.
[21] RAMOS J,MELERO Y,RAMOS - MORENO L,et al.Debaryomyces hansenii strains from Valle de los Pedroches Iberian dry meat products:isolation,identification,characterization and selection for starter cultures[J].J Microbiol Biotechnol,2017,27(9):1576.
[22] FLORES M,COEEALI S,CANOGARCIA L,et al.Yeast strains as potential aroma enhancers in dry fermented sausages.[J].International Journal of Food Microbiology,2015,212:16 - 24
[23] 郦萍,王嘉雯,徐栋,等.双肽细菌素Plantaricin EF在乳酸乳球菌中的异源表达及其抑菌活性[J].中国食品学报,2018,18(01):34 - 41.
[24] BARTKIENE E,BARTKEVICS V,MOZURIENE E,et al.The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages[J].Food Control,2017,71:285 - 292.
[2] 王淑慧,潘道东,刘春利,等.发酵鸭肉香肠的加工技术研究[J].中国食品学报,2013,13(2):19 - 26.
[3] 王璐莎,张首玉,黄明,等.鸭肉蛋白源抗氧化肽的酶法制备工艺[J].食品科学,2015,36(7):90 - 96.
[4] 苏伟,陈旭,雷学昌,等.基于酶解鸭肉和玉米复配制备营养粉的工艺优化[J].贵州农业科学,2013,41(5):138 - 143.
[5] EMEL ? Z,GUZIN KABAN,?ZLEM BARIS,et al.Isolation and identification of lactic acid bacteria from past?rma[J].Food Control,2017,77:158 - 162.
[6] 李宇辉,郭安民,刘成江,等.新疆风干肉中优势乳酸菌的分离及产酶特性分析[J].食品与发酵工业,2018,44(1):80 - 85.
[7] GB 4789.2 - 2016,食品安全国家标准,食品微生物学检验,菌落总数测定[S].
[8] 武俊瑞,张苗,岳喜庆.等.黑龙江传统发酵豆酱中乳酸菌的分离鉴定[J].食品与发酵工业,2014,40(3):83 - 86.
[9] 祝春梅,姚新奎,孟军,等.新疆自然发酵酸马奶中酵母菌的分离鉴定[J].食品与发酵工业,2013,39(4):42 - 47.
[10] 岑涛,岳田利,丁旭,等.云南芒果中酵母菌分离鉴定及在芒果酒发酵中的应用[J].食品科学,2015,36(11):119 - 124.
[11] 郗恩,谭海生,杨劲松,等.香蕉植株上乳酸菌的分离鉴定、系统发育及抑菌特性分析[J].食品科学,2018,39(14):112 - 118.
[12] 于微,马春丽,孙婷婷,等.产细菌素乳酸菌的筛选及对农家干酪保质期的影响[J].食品科学,2015,36 (3):142 - 146.
[13] XIONG T,LI X,GUAN Q,et al.Starter culture fermentation of Chinese sauerkraut:Growth,acidification and metabolic analyses[J].Food Control,2014,41(2):122 - 127.
[14] R.E.布坎南,N.E.吉本斯等.伯杰细菌鉴定手册[M].8版.北京:科学出版社,1984.
[15] 李曦,骆佳岚,王翌晨.探讨食品检验中乳酸菌的鉴定方法[J].食品界,2017(4):101 - 101.
[16] 孟令帅,张颖,邹婷婷,等.辣白菜中乳酸菌的分离鉴定[J].食品科学,2015,36(11):130 - 133.
[17] WALKTY A,EMBIL J M,NICHOL K,et al.An unusual case of Streptococcus anginosus group pyomyositis diagnosed using direct 16S ribosomal DNA sequencing[J].2016,25(1):32 - 34
[18] 刘英丽,李文采,张慧娟,等.传统发酵食品产香酵母菌的筛选及其发酵产香特性研究[J].中国食品学报,2015,15(4):63 - 70.
[19] PATRIGNANI F,IUCCI L,VALLICELLI M,et al.Role of surface - inoculated Debaryomyces hansenii and Yarrowia lipolytica strains in dried fermented sausage manufacture.Part 1:Evaluation of their effects on microbial evolution,lipolytic and proteolytic patterns[J].Meat Science,2007,75(4):676 - 686.
[20] ANDRADE M A,CORDOBA J J,CAS E M,et al.Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".[J].Meat Science,2010,85(2):256 - 264.
[21] RAMOS J,MELERO Y,RAMOS - MORENO L,et al.Debaryomyces hansenii strains from Valle de los Pedroches Iberian dry meat products:isolation,identification,characterization and selection for starter cultures[J].J Microbiol Biotechnol,2017,27(9):1576.
[22] FLORES M,COEEALI S,CANOGARCIA L,et al.Yeast strains as potential aroma enhancers in dry fermented sausages.[J].International Journal of Food Microbiology,2015,212:16 - 24
[23] 郦萍,王嘉雯,徐栋,等.双肽细菌素Plantaricin EF在乳酸乳球菌中的异源表达及其抑菌活性[J].中国食品学报,2018,18(01):34 - 41.
[24] BARTKIENE E,BARTKEVICS V,MOZURIENE E,et al.The impact of lactic acid bacteria with antimicrobial properties on biodegradation of polycyclic aromatic hydrocarbons and biogenic amines in cold smoked pork sausages[J].Food Control,2017,71:285 - 292.