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
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摘要
利用稀释涂布法及透明圈法从山西老陈醋酿造过程中分离了36株乳酸菌和25株醋酸菌,利用形态观察、生理生化特性和16S r DNA序列测定对分到的菌株进行了鉴定;并研究了不同浓度的高粱单宁对这些菌株生长的影响。结果表明,36株乳酸菌分别为植物乳杆菌(Lactobacillus lantarum),发酵乳酸杆菌(Lactobacillus fermentium),干酪乳酸杆菌(Lactobacillus casei),肠膜明串珠菌(Leuconostoc mesenteroides),类食品乳杆菌(Lactobacillus paralimentarius)和短乳杆菌(Lactobacillus brevis);25株醋酸菌分别为巴氏醋酸杆菌(Acetobacter pasteurianus)、醋化醋杆菌(Acetobacter aceti),液化醋杆菌(Acetobacter liquefaciens)和恶臭醋酸杆菌(Acetobacter rancens)。当高粱单宁含量为0~1.5%时,所有乳酸菌和绝大部分醋酸菌的生长被促进;当单宁含量为2.0%时,对不同菌的生长影响不同(有一些菌株生长被促进,而另一些菌株生长被抑制);当单宁含量为3.0%~6.0%时所有菌株的生长均被抑制。
36 strains of lactic acid bacteria and 25 strains of acetic acid bacteria were isolated from Shanxi mature vinegar during the brewing process by dilution coating and transparent circle methods, and identified by the morphological observation, physiological and biochemistry characteristics and 16 S r DNA sequence analysis. The effects of sorghum tannin with different concentrations on the growth of these strains were studied. The results showed that 36 strains of lactic acid bacteria were classified as Lactobacillus lantarum, Lactobacillus fermentium, Lactobacillus casei, Leuconostoc mesenteroides, Lactobacillus paralimentarius and Lactobacillus brevis, respectively. 25 strains of acetic acid bacteria were classified as Acetobacter pasteurianus, Acetobacter aceti, Acetobacter liquefaciens and Acetobacter rancens. The growth of all lactic acid bacteria and most of acetic acid bacteria were promoted when the sorghum tannin content was 0-1.5%. Effects of the sorghum tannin with 2.0% on the growth of different strains were different(the growth of some strains was promoted, while others were inhibited). The growth of all strains was inhibited when the sorghum tannin content was 3.0%-6.0%.
36 strains of lactic acid bacteria and 25 strains of acetic acid bacteria were isolated from Shanxi mature vinegar during the brewing process by dilution coating and transparent circle methods, and identified by the morphological observation, physiological and biochemistry characteristics and 16 S r DNA sequence analysis. The effects of sorghum tannin with different concentrations on the growth of these strains were studied. The results showed that 36 strains of lactic acid bacteria were classified as Lactobacillus lantarum, Lactobacillus fermentium, Lactobacillus casei, Leuconostoc mesenteroides, Lactobacillus paralimentarius and Lactobacillus brevis, respectively. 25 strains of acetic acid bacteria were classified as Acetobacter pasteurianus, Acetobacter aceti, Acetobacter liquefaciens and Acetobacter rancens. The growth of all lactic acid bacteria and most of acetic acid bacteria were promoted when the sorghum tannin content was 0-1.5%. Effects of the sorghum tannin with 2.0% on the growth of different strains were different(the growth of some strains was promoted, while others were inhibited). The growth of all strains was inhibited when the sorghum tannin content was 3.0%-6.0%.
引文
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[2]吕艳歌,马海乐,李云亮,等.山西老陈醋产酸菌的分离鉴定及系统学分析[J].中国食品学报,2013,13(12):163-171.
[3]赵国忠,孙峰宇,姚云平,等.老陈醋酿造过程中乳酸菌筛选及对风味的影响[J].食品工业科技,2014,35(24):159-163.
[4]王梦颖,赵国忠,赵建新,等.山西老陈醋发酵过程菌群微生态分析及乳酸菌分离[J].中国调味品,2016,41(6):29-38.
[5]于迪,乔羽,范振宇,等.山西老陈醋发酵过程中高产酸乳酸菌的鉴定[J].中国调味品,2018,43(4):4-8.
[6]弓晓艳,吕利华,武振宇.老陈醋产酸功能菌研究[J].食品工业科技,2010,31(2):170-173.
[7]胡会萍.山西老陈醋醋酸菌遗传学分类鉴定及生产性能的研究[D].太谷:山西农业大学,2004.
[8]FUNATOGAWA K,HAYASHI S,SHIMOMURA H,et al.Antibacterial activity of hydrolyzable tannins derived from medicinal plants against Helicobacter pylori[J].Microbiol Immun,2004,48(4):251-261.
[9]ELIZONDO A M,MERCADO E C,RABINOVITZ B C,et al.Effect of tannins on the in vitro growth of Clostridium perfringens[J].Vet Microbiol,2010,145(3):308-314.
[10]AKIYAMA H,FUJII K,YAMASAKI O,et al.Antibacterial action of several tannins against Staphylococcus aureus[J].J Antimicrob Chemoth,2001,48(4):487-491.
[11]WIDSTENA P,HEATHCOTEB C,KANDELBAUERV A,et al.Enzymatic surface functionalisation of lignocellulosic materials with tannins for enhancing antibacterial properties[J].Process Biochem,2010,45(7):1072-1081.
[12]OLCHOWIKGRABAREK E,SWIECICKA I,ANDREEVAKOVALESKAYA Z,et al.Role of structural changes induced in biological membranes by hydrolysable tannins from sumac leaves(Rhus typhina L.)in their antihemolytic and antibacterial effects[J].J Membrane Biol,2014,274(6):533-540.
[13]韩莎,雷振河,李琦,等.汾酒酿造过程中可培养微生物的群落结构与代谢规律研究[J].食品与发酵工业,2009,35(1):9-13.
[14]田延楚,吕嘉枥,余芳,等.十株乳酸菌耐酸特性及单宁酸耐受性的研究[J].中国调味品,2017,42(1):5-9.
[15]林款,李春美.柿子单宁对体外模拟发酵环境中肠道微生物的影响[J].食品工业科技,2015,36(22):160-167.
[16]侯海锋,高宗旺,李茜.水解单宁酸对蛋鸡生产性能及肠道健康的影响[J].中国饲料,2017,28(12):21-23.
[17]李大彪,张梅梅,于永强,等.单宁和聚乙二醇对绵羊和山羊瘤胃纤维降解菌数量的影响[J].动物营养学报,2015,27(2):596-605.
[18]杨德莲,童津津,张婕,等.葡萄籽原花青素对奶牛瘤胃体外发酵参数及微生物区系的影响[J].动物营养学报,2018,30(2):717-725.
[19]徐进,赵声兰,陈朝银,等.细菌抗单宁作用机制及其意义[J].生物学杂志,2008,25(4):4-6.