屎肠球菌Enterococcus faecium R2的分离鉴定及其在酸浆豆干加工中的应用
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摘要
为了获得黄浆水发酵优势菌种,通过平板涂布法和发酵培养法,以p H值和生物量为指标,从泡菜中分离筛选出1株可以高效利用黄浆水发酵产酸的菌株R2,对其进行菌株形态观察、生理生化鉴定及分子生物学鉴定,确定菌株R2属于屎肠球菌。对屎肠球菌R2的安全性及其发酵酸浆的品质特性进行分析,结果表明,屎肠球菌R2对几种常见抗生素敏感,具有一定的安全性;屎肠球菌R2纯种发酵制得的酸浆豆干与自然发酵酸浆豆干相比感官特性无显著差异,说明屎肠球菌R2可以作为一种新型酸浆纯种发酵剂进行开发利用。该研究可为黄浆水的高效开发利用及酸浆豆干(腐)的规范化生产提供理论依据。
To select the predominant strains for bean curd water fermentation,a strain R2 that could efficiently ferment bean curd yellow water to produce acids was screened out from pickles using pH and biomass as indexes. The strain R2 was identified to be Enterococcus faecium by morphology,physiochemical,and molecular biological identifications. The safety of E. faecium R2 and the quality of sour slurry fermented by E. faecium R2 were analyzed. The results showed that E. faecium R2 was sensitive to several common antibiotics. Compared sour slurry dried bean curd fermented by E. faecium R2 against naturally fermented one,no significant differences were found regarding their sensory characteristics. The results indicated that E. faecium R2 can be developed as a newly pure starter to produce sour slurry. This study provides theoretical basis for efficient utilization of bean curd water as well as standardized production of sour slurry dried bean curd.
To select the predominant strains for bean curd water fermentation,a strain R2 that could efficiently ferment bean curd yellow water to produce acids was screened out from pickles using pH and biomass as indexes. The strain R2 was identified to be Enterococcus faecium by morphology,physiochemical,and molecular biological identifications. The safety of E. faecium R2 and the quality of sour slurry fermented by E. faecium R2 were analyzed. The results showed that E. faecium R2 was sensitive to several common antibiotics. Compared sour slurry dried bean curd fermented by E. faecium R2 against naturally fermented one,no significant differences were found regarding their sensory characteristics. The results indicated that E. faecium R2 can be developed as a newly pure starter to produce sour slurry. This study provides theoretical basis for efficient utilization of bean curd water as well as standardized production of sour slurry dried bean curd.
引文
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[2]FUNG W Y,LIONG M T. Evaluation of proteolytic and ACE-inhibitory activity of Lactobacillus acidophilus in soy whey growth medium via response surface methodology[J].LWT-Food Science and Technology,2010,43(3):563-567.
[3]周婷婷,易敏英,相大鹏,等.白腐乳及其生产过程中蜡样芽孢杆菌的污染及防治[J].中国酿造,2014,33(5):77-80.
[4]刘力,李理.酸浆水中3种菌株的产酸能力及抗氧化活性[J].食品与机械,2015(2):11-15.
[5]夏秀东,周剑忠,单成俊,等.乳酸菌发酵黄浆水制备酸浆豆腐的工艺:中国,201610211180.7[P]. 2016-04-06.
[6]张莉力,许云贺,叶青,等.一株乳酸菌及其在酸浆豆腐生产中的应用:中国,201610811912. 6[P]. 2016-09-09.
[7]郑伟.屎肠球菌KQ2. 6抑菌活性及其安全性研究[D].杭州:杭州师范大学,2016.
[8]张影,刘志明,刘卫,等.酸浆豆腐的工艺研究[J].农产品加工(学刊),2014(4):21-23.
[9]叶青,许云贺,张莉力.豆腐酸浆中干酪乳杆菌的分离、鉴定及作为豆腐凝固剂的应用[J].食品工业科技,2017,38(18):94-98.
[10]夏玉,郑华,林捷,等.屎肠球菌发酵特性及其功能性研究[J].食品工业科技,2014,35(12):123-126.
[11]卢海强,霍文敏,黄蕾,等.一株具有潜在益生特性屎肠球菌的筛选及在酸菜中的应用[J].食品科技,2017(7):2-7.
[12]王晓蕊,邹婷婷,郭志富,等.豆酱中产细菌素屎肠球菌的筛选及特性分析[J].食品与发酵工业,2016,42(4):91-97.
[13]BANWO K,SANNI A,TAN H. Technological properties and probiotic potential of Enterococcus faecium strains isolated from cow milk[J]. Journal of Applied Microbiology,2013,114(1):229-241.
[14]SUN P,WANG J,JIANG Y. Effects of Enterococcus faecium(SF68)on immune function in mice[J]. Food Chemistry,2010,123(1):63-68.
[15]王雪芹,林海君,鞠世影,等.两株粪肠球菌的安全性评价[J].食品工业科技,2014,35(8):166-169.
[16]赵贵丽,罗爱平,廖娅凡,等.酸浆最适自然发酵条件优化[J].食品科学,2013,34(17):201-204.
[17]杜欣,李理,刘冬梅.碳源对益生菌发酵黄浆水抗氧化和抑菌活性的影响[J].现代食品科技,2014(2):129-133.
[18]AHMADOVA A,TODOROV S D,CHOISET Y,et al.Evaluation of antimicrobial activity,probiotic properties and safety of wild strain Enterococcus faecium,AQ71 isolated from Azerbaijani Motal cheese[J]. Food Control,2013,30(2):631-641.
[19]HADJI-SFAXI I,EL-GHAISH S,AHMADOVA A,et al.Antimicrobial activity and safety of use of Enterococcus faecium PC4. 1 isolated from Mongol yogurt[J]. Food Control,2011,22(12):2 020-2 027.
[20]KIVAN? S A,KIVAN? M,YI?IT T. Antibiotic susceptibility,antibacterial activity and characterisation of Enterococcus faeciumstrains isolated from breast milk[J]. Experimental&Therapeutic Medicine,2016,12(3):1 732-1 740.
[21]ZHENG W,ZHANG Y,LU H M,et al. Antimicrobial activity and safety evaluation of Enterococcus faecium KQ2. 6 isolated from peacock feces[J]. Bmc Biotechnology,2015,15(1):30.