摘要
从广州市售酸菜中分离出优势乳酸菌,对其进行鉴定和发酵特性研究。利用MRS-CaCO3固体培养基分离纯化菌株,通过16S rDNA序列分析进行菌种鉴定,并对分离菌株的生长特性、耐酸能力、亚硝酸盐的降解率和发酵特性进行分析。结果表明,从广州酸菜中筛选获得4株乳酸菌,经16S rDNA序列分析,分别为植物乳杆菌(Lactobacillus plantarum)GL-01、短乳杆菌(Lactobacillus brevis)GL-02、发酵乳杆菌(Lactobacillus fermentum)GL-03和布氏乳杆菌(Lactobacillus buchneri)GL-04。其中,GL-01、GL-03、GL-043株菌长势大致相同,其生长速率、产酸速率、最大菌体量均优于GL-02,但发酵后期4株菌的发酵液pH大致相同。所有菌株的最适生长温度均在30~37℃之间,在pH为5、盐含量低于8%时生长良好,对亚硝酸盐均具有较高的降解率,GL-01和GL-03的降解能力优于GL-02和GL-04。将4株菌分别接种于酸菜中,与自然发酵相比,GL-01、GL-03和GL-04在不影响酸菜发酵风味的同时,可以显著缩短发酵周期,使发酵周期从自然发酵的15 d缩短为9 d,GL-02组由于长势较慢,感官评分显著低于自然发酵组。该研究结果可为广州地区酸菜的品质改良和优质发酵菌剂的开发提供参考依据和技术支持。
The dominant lactic acid bacteria are isolated from the commercially available sauerkraut in Guangzhou,they are identified,and the fermentation characteristics are studied.MRS-CaCO3 solid medium is used to isolate and purify the strains,16S rDNA sequencing analysis is used to identify them,and the growth characteristics,acid tolerance,nitrite degradation rate and fermentation characteristics of the isolated strains are analyzed.The results show that four strains of lactic acid bacteria are screened from Guangzhou sauerkraut.Through 16S rDNA sequencing analysis,they are identified as Lactobacillus plantarum GL-01,Lactobacillus brevis GL-02,Lactobacillus fermentum GL-03 and Lactobacillus buchneri GL-04.Among them,GL-01,GL-03 and Gl-04 show similar growth trend,and their growth rate,acid production rate and maximum bacterial biomass are all higher than those of GL-02,but the fermentation liquid pH of the four strains is similar in the late fermentation stage.The optimal growth temperature of the four strains is 30~37℃,and they grow well at pH 5 and salt content below 8%.They have a high nitrite degradation rate,and GL-01 and GL-03 have better degradation ability than GL-02 and GL-04.The four strains are inoculated into sauerkraut respectively.Compared with natural fermentation,GL-01,GL-03 and GL-04 can significantly shorten the fermentation period,reducing the fermentation period from 15 d of natural fermentation to 9 d without affecting the fermentation flavor of sauerkraut.The GL-02 group has significantly lower sensory score than natural fermentation group due to slower growth trend.The research results could provide references and technical support for the quality improvement of sauerkraut in Guangzhou and the development of high-quality fermentation agents.
作者
生书晶
佘婷婷
孙婷琪
陈海峰
甘苑莹
鲍珺
冯丽娜
SHENG Shu-jing;SHE Ting-ting;SUN Ting-qi;CHEN Hai-feng;GAN Yuan-ying;BAO Jun;FENG Li-na(School of Biology and Food Engineering,Guangdong University of Education,Guangzhou 510310,China)
出处
《中国调味品》
北大核心
2025年第3期192-197,共6页
China Condiment
基金
国家自然科学基金资助项目(31600236)
广东省教育厅重点领域专项(2022ZDZX4037)。
关键词
广州酸菜
乳酸菌
分离
鉴定
发酵特性
Guangzhou sauerkraut
lactic acid bacteria
isolation
identification
fermentation characteristic
作者简介
生书晶(1981-),女,副教授,博士,研究方向:食品科学;通信作者:冯丽娜(1981-),女,讲师,博士,研究方向:食品科学。
