高产β-葡萄糖苷酶的乳酸菌在葡萄汁酸面团面包中的应用
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摘要
从4种酒曲中分离筛选乳酸菌,并通过七叶苷平板显色法结合酶活测定筛选出3株高产β-葡萄糖苷酶的菌株。通过16SrDNA基因鉴定其种属,研究了3株菌粗酶液的最适温度、pH,并对酶进行定位。应用高产β-葡萄糖苷酶的乳酸菌发酵葡萄汁酸面团制作面包,通过固相微萃取气相色谱质谱联用技术(GC—MS)分析了面包香气成分,并进行了感官评定。结果表明:酒曲中一共筛得124株乳酸菌,其中产β-葡萄糖苷酶的乳酸菌有28株,产酶能力最高的3株乳酸菌经鉴定为哈尔滨乳杆菌(Lactobacillus harbinensis,M12和M24)和戊糖片球菌(Pediococcus pentosaceus,J28)。用M12发酵葡萄汁酸面团制作面包(RSB),RSB中一共检测出52种风味物质,较普通酵母面包(CYB)的风味物质种类增加了52.9%,而风味物质总峰面积也提高了65.5%。经过感官评定,RSB的整体接受度优于普通酵母面包(CYB)及含未发酵葡萄汁的酵母面包(RYB)。
Three high producingβ-glucosidase lactic acid bacteria strains were isolated and screened from Qu by eseulin plate colored method combining enzyme activity test, then identified by16 SrDNA.The screened bacteria with highest enzyme activity was used in raisin sourdough fermentation and bread making.After that,the aroma of the bread was analyzed by GC-MS as well as sensory evaluation.The results showed that among the 125 isolated lactic acid bacteria,there were 28 strains which produceβ-glucosidase.Three strains showed high enzyme-producing ability,they were identified as Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28).M12,which appeared the highest activity was used in raisin sourdough fermentation and bread making.Compared with the common yeast bread,the number and the peak area of the aroma compounds in raisin sourdough bread increased by 52.9%and 65.5%.Besides,raisin sourdough bread is more acceptable than common yeast bread and raisin yeast bread in sensory evaluation.
Three high producingβ-glucosidase lactic acid bacteria strains were isolated and screened from Qu by eseulin plate colored method combining enzyme activity test, then identified by16 SrDNA.The screened bacteria with highest enzyme activity was used in raisin sourdough fermentation and bread making.After that,the aroma of the bread was analyzed by GC-MS as well as sensory evaluation.The results showed that among the 125 isolated lactic acid bacteria,there were 28 strains which produceβ-glucosidase.Three strains showed high enzyme-producing ability,they were identified as Lactobacillus harbinensis(M12,M24)and Pediococcus pentosaceus(J28).M12,which appeared the highest activity was used in raisin sourdough fermentation and bread making.Compared with the common yeast bread,the number and the peak area of the aroma compounds in raisin sourdough bread increased by 52.9%and 65.5%.Besides,raisin sourdough bread is more acceptable than common yeast bread and raisin yeast bread in sensory evaluation.
引文
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[2]张薇.葡果自然发酵酸面团菌群结构及发酵面包烘焙品质研究[D].无锡:江南大学,2015.
[3]涂雅俊.葡萄干发酵汁的性质及其对面包烘焙特性的影响[D].无锡:江南大学,2013.
[4]李庆华.高产β-葡萄糖苷酶酿酒酵母的筛选及其发酵特性的研究[D].杨凌:西北农林科技大学,2009:1-2.
[5]彭帅,樊明涛,张庭静,等.熊果苷诱导植物乳杆菌β-D-葡萄糖苷酶对葡萄酒香气的影响[J].食品工业科技,2016,37(19):12-15.
[6]BAFFI M A,TOBAL T,LAGO J H G,et al.A Novel beta-Glucosidase from Sporidiobolus pararoseus:Characterization and Application in Winemaking[J].J Food Sci,2011,76(7):C997-C1 002.
[7]桑苇,唐柯,徐岩,等.黑曲霉β-葡萄糖苷酶对葡萄酒酶解增香调控及香气物质的影响[J].食品与发酵工业,2015,41(5):8-13.
[8]韦策,陆青山,勇强,等.固定化β-葡萄糖苷酶填充床反应器的研究[J].林产化学与工业,2013,33(3):64-68.
[9]侯小歌,杜小波,李学思,等.中温大曲中乳酸菌的分离鉴定及产酸特性[J].酿酒科技,2010(9):17-20.
[10]王兴洁,魏超,廖光敏,等.产γ-氨基丁酸乳酸菌的分离鉴定及发酵条件优化[J].食品与机械,2016,32(7):40-44.
[11]赵林果,孟鹏,李丽娟,等.利用七叶灵显色技术检验和判断β-葡萄糖苷酶的研究[J].食品与发酵工业,2008,34(12):163-166.
[12]蔡万华,丁少鹏,叶蕊芳,等.利用96孔板和酿酒酵母生长圈复合筛选高产管囊酵母[J].酿酒科技,2011(4):36-38.
[13]李少远.最新数据:全球葡萄园面积、葡萄酒产量和消费情况[EB/OL].[2016-04-26].http://www.jianiang.cn/shuju/042B61342016.html.
[14]白瑞,苏东民,苏东海,等.小麦麸皮内源性β-木糖苷酶酶活测定及酶学性质[J].食品与机械,2014,30(4):30-33.
[15]程晓燕.酸面团乳酸菌优势菌群及发酵馒头品质与风味特性研究[D].无锡:江南大学,2015:11.
[16]滕志利,钱方,姜淑娟,等.产广谱细菌素乳酸菌的筛选及分类鉴定[J].食品与机械,2013,29(6):45-48.
[17]BARBAGALLO R N,SPAGNA G,PALMERI R,et al.Assessment of beta-glucosidase activity in selected wild strains of Oenococcus oeni for malolactic fermentation[J].Enzyme and Microbial Technology,2004,34(3/4):292-296.
[18]张思佳,张薇,苏晓琴,等.乳杆菌发酵对荞麦面包抗氧化及烘焙特性影响[J].食品工业科技,2015(19):49-53.
[19]王益姝,钱超,黄卫宁,等.梅兰春酒醅中生香酵母的分离鉴定及其发酵面包香气成分分析[J].食品与发酵工业,2016,42(9):45-51.
[20]P REZ-MART N F,SESE A S,IZQUIERDO P M,et al.Screening for glycosidase activities of lactic acid bacteria as a biotechnological tool in oenology[J].World Journal of Microbiology and Biotechnology,2012,28(4):1 423-1 432.
[21]张哲.植物乳杆菌β-D-葡萄糖苷酶的胞内定位及性质研究[D].杨凌:西北农林科技大学,2014:17.
[22]李晓东,周明,杨丽娜,等.黑曲霉β-葡萄糖苷酶的酶学特性研究[J].微生物学杂志,2014,34(3):14-18.
[23]MESAS J M,RODRIGUEZ M C,ALEGRE M T.Basic characterization and partial purification of beta-glucosidase from cell-free extracts of Oenococcus oeni ST81[J].Letters In Applied Microbiology,2012,55(3):247-255.
[24]万振堂,杨丽杰.产胞外β-葡萄糖苷酶乳酸菌的筛选及其酶学性质的初步研究[J].食品与发酵工业,2009,35(4):28-32.
[25]张敏,李佳益,史学伟,等.产β-葡萄糖苷酶非酿酒酵母的筛选及酶学特性研究[J].中国酿造,2016,35(5):97-101.
[26]POZO-BAY N M A,GUICHARD E,CAYOT N.Flavor Control in Baked Cereal Products[J].Food Reviews International,2006,22(4):335-379.
[27]张庆,钟京,王凤,等.植物乳杆菌燕麦酸面团发酵面包风味化合物的特征[J].食品科学技术学报,2011,29(4):12-18.