摘要
为挖掘传统发酵红酸汤功能菌株,从分料发酵的优质番茄酸汤、辣椒酸汤和混合酸汤中分离乳酸菌和酵母菌,对其耐酸、耐胆盐、产酸、产香、抗氧化能力进行评价,通过分子生物学鉴定表明,筛选出两株乳酸菌lt1-6和lc2-1分别是Lentilactobacillus buchneri、Pediococcus ethanolidurans,产酸能力分别为(7.41±0.02)g/kg和(7.92±0.01)g/kg,筛选出一株产浓郁水果香的酵母菌ym1-3是Kazachstania bulderi。用L.buchneri和P.ethanolidurans分别发酵96 h的番茄酸汤和辣椒酸汤按1∶1复配后接种K.bulderi发酵96 h的红酸汤级联发酵体系中,菌株生长情况良好,番茄酸汤中L.buchneri浓度为(4.925±0.020)×10^(7)CFU/mL,辣椒酸汤中P.ethanolidurans浓度为(5.900±0.021)×10^(7)CFU/mL,混合酸汤中K.bulderi浓度为(0.150±0.031)×10^(7)CFU/mL,发酵酸度高[pH值均小于(3.51±0.02)],该级联发酵体系菌株可应用于红酸汤强化发酵模式系统研究。该研究为发酵红酸汤提供了技术参考。
To explore the functional strains of traditional fermented red sour soup,isolation of lactic acid bacteria and yeast from the high-quality split-fermented tomato sour soup,chili sour soup and mixed sour soup,evaluation of its acid tolerance,bile salt tolerance,acid production,aroma production,and antioxidant capacity,and identification of strains with molecular biology.The results showed that the two strains of lactic acid bacteria lt1-6 and lc2-1 were identified Lentilactobacillus buchneri,and Pediococcus ethanolidurans,respec-tively.The acid production capacity of lt1-6 and lc2-1 were(7.41±0.02)g/kg and(7.92±0.01)g/kg,respectively.Moreover,the strain of yeast ym1-3 which produced a strong fruit aroma was identified Kazachstania bulderi.In the cascade fermented red sour soup,firstly,the combination(1∶1)of tomato sour soup was inoculated with L.buchneri and chili sour soup was inoculated with P.ethanolidu-ran for 96 h,respectively,then the combination was inoculated with K.bulderi for 96 h.The strains grew well,the concentration of L.buchneri was(4.925±0.020)×10^(7) CFU/mL in tomato sour soup,the concentration of P.ethanolidurans was(5.900±0.021)×10^(7) CFU/mL in chili sour soup,the concentration of K.bulderi was(0.150±0.031)×10^(7) CFU/mL in mixed sour soup.And the cascade fermented sour soup had the high-acid production[pH values all below(3.51±0.02)].Therefore,the three strains in the cascade fer-mentation could be applied to the fortified red sour soup fermentation mode system.This study could provide technical reference for fermen-ted red sour soup.
作者
胡悦
刘娜
秦礼康
包爱明
秦伟军
梁小央
HU Yue;LIU Na;QIN Likang;BAO Aiming;QIN Weijun;LIANG Xiaoyang(School of Liquor and Food Engineering,Guizhou University,Guiyang 550000,China;Guizhou Nanshanpo Food Processing Co.Ltd.,Anshun 561000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2024年第5期116-123,共8页
Food and Fermentation Industries
基金
贵州省科技计划项目(黔科合支撑[2022]重点003号)。
关键词
红酸汤
乳酸菌
酵母菌
风味品质
功能特性
red sour soup
lactic acid bacteria
yeast
flavour quality
functional characteristics
作者简介
第一作者:胡悦,硕士研究生;通信作者:秦礼康,教授,E-mail:lkqin@gzu.edu.cn。
