摘要
采用传统培养方法对采集自湖北恩施地区的15份鲊广椒样品中的乳酸菌进行分离,采用分子生物学技术对其进行鉴定。然后,采用优势乳酸菌制作鲊广椒,并利用电子鼻技术分析其挥发性风味物质。最后,通过主成分分析(PCA)筛选出适合鲊广椒发酵的乳酸菌菌种。结果表明,从鲊广椒样品中共分离鉴定出植物乳杆菌(Lactobacillus plantarum)10株、发酵乳杆菌(Lactobacillus fermentum)3株、副干酪乳杆菌(Lactobacillus paracasei)1株和食品乳杆菌(Lactobacillus alimentarius)1株,其中,L. plantarum占总分离菌株的66.67%,是湖北恩施鲊广椒中的优势乳酸菌。电子鼻分析结果表明,与对照相比,添加L. plantarum的鲊广椒芳香类物质明显增多,氮氧化物、氢化物、有机硫化合物和烷烃等物质含量显著降低。PCA结果表明,L. plantarum HUBAS51132和HUBAS51141制作的鲊广椒其芳香性更好。
Lactic acid bacteria (LAB) were isolated from 15 Zhaguangjiao samples in Enshi,Hubei by traditional culture methods,and identified by molecular biological technique. Then,the Zhaguangjiao were fermented with the dominant LAB,and the volatile flavor substances were analyzed by electronic nose technology. Finally,the LAB suitable for fermentation of Zhaguangjiao were screened by principal component analysis (PCA). The results showed that 10 strains of Lactobacillus plantarum,3 strains of Lactobacillus fermentum,1 strain of Lactobacillus paracasei and 1 strain of Lactobacillus alimentarius were isolated from Zhaguangjiao samples and identified. Among them,L. plantarum accounted for 66.67% of total isolated strains and was the dominant LAB in Zhaguangjiao in Enshi,Hubei. The results of electronic nose analysis showed that compared with the control group,the contents of aromatic substances in the Zhaguangjiao added with L. plantarum increased significantly,while the contents of nitrogen oxides,hydrides,organic sulfur compounds and alkanes decreased significantly. The PCA results showed that the Zhaguangjiao produced by L. plantarum HUBAS51132 and HUBAS51141 had better aroma.
作者
雷炎
马佳佳
雷敏
赵楠
郭壮
张振东
赵慧君
LEI Yan;MA Jiajia;LEI Min;ZHAO Nan;GUO Zhuang;ZHANG Zhendong;ZHAO Huijun(Northwest Hubei Research Institute of Traditional Fermented Food,College of Food Science and Technology,Hubei University of Arts and Science,Xiangyang 441053,China;Institute of Agro-products Processing,Sichuan Academy of Agricultural Sciences, Chengdu 610066,China;Enshi Public Inspection and Testing Center,Enshi 445000,China)
出处
《中国酿造》
CAS
北大核心
2019年第7期126-130,共5页
China Brewing
基金
湖北省荆楚卓越工程师协同育人计划(201657)
湖北文理学院大学生创新创业训练计划项目(S201910519020)
关键词
恩施鲊广椒
乳酸菌
分离
鉴定
挥发性风味物质
电子鼻
Zhaguangjiao of Enshi
lactic acid bacteria
isolation
identification
volatile flavor substances
electronic nose
作者简介
雷炎(1999-),女,本科生,研究方向为食品科学与工程;通讯作者:赵慧君(1979-),女,讲师,博士,研究方向为食品生物技术.
