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为了研究湖北孝感和四川成都地区米酒曲中乳酸菌的多样性,该研究利用孝感凤窝米酒曲和成都农家自制米酒曲制作米酒, 并采用改良MRS固体培养基和分子生物学技术对米酒中的乳酸菌进行分离、鉴定。结果表明,从孝感米酒中共分离出42株乳酸菌,隶属于7个种,分别为戊糖片球菌(Pediococcus pentosaceus)、融合魏斯氏乳酸菌(Weissella confusa)、植物乳杆菌(Lactobacillus plan- tarum)、发酵乳杆菌(Lactobacillus fermentum)、能动乳杆菌(Lactobacillus agilis)、屎肠球菌(Enterococcus faecium)和乳酸乳球菌(Lac- tococcus lactis);从成都米酒中共分离出35株乳酸菌,隶属于7个种,分别为P. pentosaceus、W. confusa、L. plantarum、E. faecium、食窦魏 斯氏乳酸菌(Weissella cibaria)、约汉逊氏乳杆菌(Lactobacillus johnsonii)和短乳杆菌(Lactobacillus brevis)。两种米酒中分离出的相同菌种为P. pentosaceus、W. confusa、L. plantarum和E. faecium。其中,P. pentosaceus为两种米酒的优势菌株。 相似文献
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为获得适用于三樱椒发酵的乳酸菌,该研究采用钙溶圈法从自然发酵三樱椒中分离乳酸菌,通过形态观察和分子生物学技术对其进行菌种鉴定,并对其生长、产酸、耐酸特性进行分析。结果表明,从自然发酵三樱椒中共分离纯化得到19株乳酸菌,经鉴定,16株为植物乳杆菌(Lactobacillus plantarum),3株为赫轮魏斯氏菌(Weissella hellenica)。培养初期,赫轮魏斯氏菌生长比植物乳杆菌快,但培养12 h后植物乳杆菌比赫轮魏斯氏菌生长速度更快;植物乳杆菌产酸能力优于赫轮魏斯氏菌,培养21 h后,植物乳杆菌发酵液的pH值稳定在3.7,赫轮魏斯氏菌发酵液pH值稳定在4.3,其中植物乳杆菌PLP-1产酸能力最好;植物乳杆菌的耐酸性优于赫轮魏斯氏菌,在pH值<4.0的培养条件下赫伦魏斯氏菌生长受到严重抑制,而植物乳杆菌可以在pH值为3.0的培养基中生长,其中植物乳杆菌PLP-1耐酸性最好。 相似文献
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Ethyl carbamate (EC) is a carcinogenic compound derived from the spontaneous reaction of ethanol with urea or citrulline in Chinese rice wine. Polymerase chain reaction–denaturing gradient gel electrophoresis showed that five species, Lactobacillus fermentum, Lactobacillus plantarum, Lactobacillus brevis, Lactococcus lactis and Lactobacillus coryniformis were the most abundant bacteria in the Chinese rice wine production process. Five strains belonging to these species can degrade arginine primarily in the exponential growth phase and accumulate citrulline in MRS‐Arg medium. In addition, an L. brevis strain was shown to be capable of assimilating citrulline, indicating the potential of this strain suggesting a potential route to reduce citrulline content and ethyl carbamate formation in Chinese rice wine fermentation. Copyright © 2018 The Institute of Brewing & Distilling 相似文献
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自然发酵风干肠中乳酸菌的分离与鉴定 总被引:1,自引:1,他引:0
以自然发酵风干肠为研究对象,分析了细菌总数和乳酸菌菌数的变化情况,结果表明,乳酸菌为风干肠发酵过程中的优势菌群。通过对风干肠中乳酸菌的分离鉴定,共分离出戊糖片球菌(Pediococcus pentosaceus)、乳酸乳球菌乳酸亚种(Lactococcus lactis subsplactis)、短乳杆菌(Lactobacillus brevis)、弯曲乳杆菌(Lactobacillus curvatus)和发酵乳杆菌(Lactobacillus fermentum)5株乳酸菌。24h产酸速率测定结果表明,弯曲乳杆菌>短乳杆菌>乳酸乳球菌乳酸亚种>戊糖片球菌>发酵乳杆菌。 相似文献
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构建三批次各100 kg牛乳自然发酵体系,通过分析乳酸菌和酵母菌的活菌动态变化,对两者间的相互作用进行研究。结果表明,在(20±1)℃的自然发酵温度下,持续发酵56 h,pH值下降至4.6~5.0,发酵牛乳逐渐分层并形成上层奶嚼口和下层凝乳。连续三个批次发酵牛乳中奶嚼口和凝乳的乳酸菌平均活菌数分别为(12.02±1.21)lg(CFU/mL)和(11.54±1.30)lg(CFU/mL),差异不显著(P>0.05);而凝乳中酵母菌平均活菌数[(6.39±0.60)lg(CFU/mL)]显著低于奶嚼口[(4.56±0.30)lg(CFU/mL)](P<0.05)。活菌动态变化表明,在牛乳自然发酵过程中,乳酸菌的生长具有延迟期、对数期、稳定期三个典型阶段,而酵母菌没有明显的对数期,随着乳酸菌的生长反而抑制酵母菌的生长。 相似文献
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J. Bautista-Gallego F.N. Arroyo-López K. Rantsiou R. Jiménez-Díaz A. Garrido-Fernández L. Cocolin 《Food research international (Ottawa, Ont.)》2013,50(1):135-142
The aim of this work was to study the potential probiotic properties of lactobacilli associated with table olives. From a total of 111 isolates from spontaneously fermented green olive brines, 109 were identified at species level by multiplex PCR amplifications of the recA gene. One hundred and seven of these were identified as Lactobacillus pentosus, one as Lactobacillus plantarum, and another as Lactobacillus paraplantarum. Repetitive bacterial DNA element fingerprinting (rep-PCR) with GTG5 primer revealed a higher variability within the L. pentosus isolates and nine different clusters were obtained. Most of them showed high autoaggregation ability, low hydrophobicity properties, and lower survival to gastric than to pancreatic digestion; however, no isolate showed bacteriocin, haemolytic or bile salt hydrolase activities. A multivariate analysis based on results from phenotypic tests led to the segregation of some L. pentosus isolates with promising potential probiotic characteristics, which are even better than probiotic reference strains. Due to the autochthonous origin of the strains, their use as starter cultures may contribute to improving natural fermentation and the nutritional characteristics of table olives. 相似文献
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以云南自然发酵火腿为原料,以菌株的安全性、生产适应性及对产品品质的影响等指标筛选乳酸菌菌株。筛选得到9株产酸能力较好,耐受质量分数6%NaCl和150 mg/kg NaNO2,并且不产H2S和H2O2、精氨酸不产氨、发酵葡萄糖不产气且均无蛋白脂肪分解能力的菌株,其中菌株H8的NaCl、NaNO2耐受性最强,根据生理、生化和分子生物学特征将其鉴定为戊糖片球菌(Pediococcus pentosaceus)。该研究筛选的戊糖片球菌发酵特性较好,可进一步开发为肉制品发酵剂。 相似文献
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Contribution of Gal- lactic acid bacteria to Saccharomyces cerevisiae metabolic activity in milk 总被引:1,自引:0,他引:1
Neviani E Gatti M Vannini L Gardini F Suzzi G 《International journal of food microbiology》2001,69(1-2):91-99
The contemporaneous presence of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus affected the growth kinetics of Saccharomyces cerevisiae PZ2 and the metabolic products of their growth were quantitatively and qualitatively different from those produced by single strains inoculated alone. S. cerevisiae can grow in milk without using lactose or galactose. In particular, the presence of peptides seems to be sufficient to ensure its growth. The growth of S. cerevisiae with lactic acid bacteria is characterised by stimulatory effects that involve both yeast and bacteria. However, the release of galactose by lactic acid bacteria does not seem to be the core metabolic event of these stimulatory effects on S. cerevisiae. 相似文献
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从采自青海省海西地区牧民家庭的11份以山羊奶为主要原料的传统发酵乳中分离得到33株乳酸菌,经过形态特征.生理生化特性,糖发酵试验和乳酸旋光性的测定,将这33株乳酸茵初步鉴定为7株Lldelbrueckiisubsp.Lactis,4株L.delbrueckii subsp.bulgaricus.3株L.acidophilus,1株L,coryniformis subsp,corynformis,12株S.thermophilus,Ped.日cidilaaici 3株,Ped.Unnaeequi 2株,Leu.mesenteriodes subsp.mesentemiodes 1株,其中,杆菌占所分离菌株的45.45%,球菌占所分离菌株的54.55%。 相似文献
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It has been proved in previous studies that fish can be fermented by lactic acid bacteria (LAB). Added glucose must be at
concentrations of almost 1% to reduce the pH to <5.3, a level which corresponds to the safe pH values for meat products. Because
some LAB and some contaminating microbes form biogenic amines, this study was conducted to examine the possible formation
of biogenic amines during the fish fermentation process. Other parameters under study were sensory quality, pH value, titrated
acid content, weight loss, a
w value, redox potential and microbiological counts. Three groups of fish (rainbow trout) with three different LAB inocula
and a group without any inoculum were made. The fermentation of the products made with LAB succeeded. The products were sensorially
accepted, the inoculated LAB grew to >8 log cfu/g, the pH reduced to 5.0–5.3 and a
w to 0.927 and the pseudomonads, the predominant flora of fish raw material, disappeared. The fish raw material and the products
contained low amounts of biogenic amines with one exception: cadaverine, histamine and tyramine increased in all product groups
in one experimental series (II) out of three. The highest concentrations of these amines were in the control products without
any LAB inoculation. The LAB used and the contaminants isolated from the products were unable to produce cadaverine, histamine
or tyramine. The appearance of these amines could therefore be caused by the non-isolated contaminants of fish raw material.
Received: 18 June 1999 相似文献
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该试验对广东客家黄酒中的乳酸菌分离鉴定及对菌株特性进行了研究。从黄酒酒曲与发酵酒醪中分离纯化得到两株乳酸菌A与E。通过对菌株的形态学、生理生化、分子生物学鉴定可知,A菌与植物乳杆菌(Lactobacillus plantarum)、E菌与戊糖乳杆菌(Lactobacillus pentosus)的16S rDNA序列的亲缘性高达99%~100%。对菌株A与E特性研究结果显示,两菌株的产酸能力都很强,A菌pH达到3.8,E菌达到3.6,稍强于A菌;菌株A和E的最适生长pH值为4~6,两菌株的生长随着糖浓度的增加而受到抑制,并在乙醇含量为6%时,受到强大的抑制作用,此时E菌OD600 nm值为0.430,而A菌达到生长延缓期的OD600 nm值0.328,A菌较E菌更敏感。 相似文献