发酵蔬菜中乳酸菌抑菌性的研究

乳酸菌（Lactic Acid Bacteria）是一类能发酵碳水化合物产生乳酸的细菌，他广泛应用于发酵食品中，是发酵蔬菜中的有益菌群。乳酸菌的抑菌功能是通过产生各种代谢产物包括酸性物质、二氧化碳、过氧化氢和细菌素等来实现的。通过分析发酵蔬菜中微生物菌群结构的组成，介绍了乳酸菌对病原菌和腐败菌的抑制作用特点及作用机理，旨在为乳酸菌制品的加工、储藏提供理论依据，更好地将乳酸菌这一益生菌应用于各类食品加工的实践操作中。     

乳酸菌与发酵蔬菜的风味

蔬菜发酵据微生物来源有自然发酵和接种发酵加工方式，这2种发酵体系中乳酸茵为优势发酵菌种，不同的乳酸茵在发酵过程呈现一定的消长规律。微生物区系变化是影响发酵蔬菜风味形成的重要因素之一，论述自然发酵和接种发酵蔬菜风味形成的途径及发酵前后有机酸、氨基酸、核苷酸、脂肪酸以及挥发性香味成份的变化。为发酵蔬菜风味形成机理的研究提供有效依据。     

发酵产品中乳酸菌抑菌效果研究

从发酵产品中分离出的20株乳酸菌中筛选得到1株乳酸菌菌株GL5,该乳酸菌对金黄色葡萄球菌、阪崎肠杆菌、鼠伤寒沙门氏菌等致病菌具有较强的抑制性,通过细菌形态学特征的观察,生理生化特征的鉴定,并参考《伯杰细菌鉴定手册》,该菌株与干酪乳杆菌最相似。      

蔬菜乳酸菌腌渍发酵过程亚硝酸盐变化研究

研究了蔬菜腌渍发酵过程中添加乳酸菌纯培养液对亚硝酸盐含量变化的影响。实验结果表明,接种乳酸菌能降低蔬菜腌渍发酵过程中亚硝酸盐含量。4组乳酸菌腌渍发酵实验中,接种混合菌种(干酪乳杆菌∶鼠李糖乳杆菌∶植物乳杆菌=1∶1∶1)对蔬菜湿腌发酵时菜料和菜汤的亚硝酸盐含量降低效果最佳,接种植物乳杆菌对蔬菜干腌发酵时菜料亚硝酸盐含量降低作用最显著。     

芬兰传统发酵乳制品viili中乳酸菌的分离鉴定及其抑菌性的研究

本文对芬兰传统发酵乳制品viili中的乳酸菌进行了分离鉴定,从中分离出1株乳酸菌并通过形态特征观察、糖发酵实验、API 50 CHL试纸条及16S rRNA序列测定对所分离的菌种进行鉴定,采用牛津杯的方法对分离的菌种及其胞外多糖的抑菌性进行了研究,结果表明所分离得到的乳酸菌为副干酪乳杆菌,且该菌种的发酵液对大肠杆菌和金黄色葡萄球菌具有明显的抑菌效果,对大肠杆菌的抑菌直径达到29.02mm,为进一步开发viili的保健功能奠定了基础。      

蔬菜腌渍发酵乳酸菌剂的研究

初筛出了适合生产发酵蔬菜的SⅠ 、LI、M5、M8、M4 五株乳酸菌 ,以不同组合发酵蔬菜 ,确定出最佳的发酵菌剂为 2株乳酸杆菌LⅠ 、M8和 2株乳酸球菌M5、SI 按 1∶1∶1∶1组合。在实验条件下 ,接种该发酵菌剂M5M8SILI( 1∶1∶1∶1 )的蔬菜 ,发酵速度快 ,生产出的酸白菜口感适合 (总酸为 0 83%) ,菜色正常 ,特别是在发酵期间未检测出亚硝酸盐 ,菜中也无亚硝酸盐残留。     

我国传统发酵蔬菜中乳酸菌多样性的研究进展

对我国传统发酵蔬菜中乳酸菌生物多样性的研究进行综述,分析了榨菜、大头菜、东北酸菜、发酵辣椒等 发酵蔬菜中乳酸菌的优势菌群,指出了目前传统发酵蔬菜中乳酸菌多样性研究的不足,为进一步阐明乳酸菌在传统 发酵蔬菜风味形成中的作用机理提供一定的参考。     

发酵蔬菜中乳酸菌降解亚硝酸盐的研究进展

亚硝酸盐由杂菌代谢产生,广泛存在于发酵蔬菜中,摄入过量会对人体健康造成危害,甚至引发癌症。 该文对发酵蔬菜中亚 硝酸盐的来源及危害、乳酸菌降解亚硝酸盐的机理及影响发酵蔬菜中乳酸菌降解亚硝酸盐的因素进行了综述,旨在为发酵蔬菜中乳 酸菌降解亚硝酸盐的研究提供参考。     

乳酸菌发酵混合蔬菜的初步研究

采用单因素试验和正交试验,研究并优化混合蔬菜乳酸菌发酵工艺,确定适宜的工艺参数,并对发酵液的感官、酶活、理化指标进行检测。结果表明,优化的乳酸菌发酵混合蔬菜的发酵条件为加糖量40%,嗜热链球菌∶保加利亚乳杆菌=1.5∶1.0,接种量3.00%,发酵时间20 d,发酵产品中淀粉酶活28.74 U/mL,超氧化物歧化酶活45.63 U/mL,蛋白酶活51.66 U/mL,总多酚4.52 mg/mL,总黄酮63.40 mg/mL,总糖344.38 g/L,还原糖291.25 g/L,总酸8.48 g/L,亚硝酸盐含量为0.16 mg/kg,感官评分为88分。该发酵产品具有一定的营养价值和保健功效。     

Lactic acid bacteria in traditional fermented Chinese foods

Food fermentation is a widely practiced and ancient technology in China. Lactic acid bacteria (LAB) are involved in many fermentation processes of Chinese traditional foods, demonstrating their profound effects on improving food quality and food safety. This review article outlines the main types of LAB fermentation as well as their typical fermented foods such as koumiss, suan-tsai, stinky tofu and Chinese sausage. The roles of LAB and the reasons for their common presence are also discussed.     

乳酸菌对发酵乳制品风味形成的影响

乳酸菌对发酵乳制品风味有决定性影响,发酵乳制品的风味物质主要是乳酸菌利用脂肪、碳水化合物和蛋白质等物质产生的。文章对乳酸菌代谢脂肪、糖、柠檬酸和氨基酸产生芳香物质的机理进行了综述。     

广谱、高效抑菌作用乳酸菌的选育

本对从自然发酵辣椒中分离出的66株乳酸菌的抑菌特性进行了研究，结果发现66株乳酸菌中仅有28株对指示菌表现出抑菌活性，从这28株中选育出了三株具有广谱、高效抑菌作用乳酸菌，对这三株乳酸菌的抑菌成分进行了研究，最后发现起抑菌作用的物质是细菌素。     

乳酸菌细胞固定化发酵的研究进展

乳酸菌足能利用糖发酵产生乳酸的一类细菌,在食品、医药、工业、农业和科研等领域均有广泛的应用。本文综述了利用乳酸菌进行细胞固定化发酵生产乳酸、乳制品以及Nisin的国内外研究进展情况。并对乳酸菌固定发酵技术的应用前景进行了简要论述。     

Biogenic amines in cold-smoked fish fermented with lactic acid bacteria

 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     

Phenotypic and technological diversity of lactic acid bacteria and staphylococci isolated from traditionally fermented sausages in southern Greece

The physicochemical and microbiological characteristics of spontaneously fermented sausages made by two medium-sized enterprises (MSE) located in southern Greece have been studied. A total of 300 lactic acid bacteria and 300 staphylococcal strains have been isolated and identified by their physiological characteristics. Lactobacillus plantarum strains were found to dominate the lactic acid bacteria microbiota in most of the cases with L. sakei strains prevailing in some of them and L. rhamnosus strains occasionally accompanying the dominant lactic acid bacteria microbiota. On the other hand, S. saprophyticus strains were found to dominate the staphylococcal microbiota in all spontaneously fermented sausages with of S. simulans, S. xylosus, S. gallinarum and S. cohnii cohnii strains being sporadically present. Following the identification, an evaluation of their technological properties, namely proteolytic and lipolytic capacities as well as production of biogenic amines and antimicrobial compounds, took place. None of the lactic acid bacteria and staphylococci was found to possess lipolytic activity whereas a total of 6 lactic acid bacteria and 51 staphylococci strains were found to be able to hydrolyse either the sarcoplasic, myofibrillar or both protein fractions. Furthermore, only one L. sakei strain and 185 staphylococci strains were found to possess decarboxylase activity against lysine, tyrosine, ornithine or histidine. Finally none of the staphylococcal microbiota and 3 lactic acid bacteria strains were found to be able to produce antimicrobial compounds of proteinaceous nature against Listeria monocytogenes.     

埃塞俄比亚发酵食品中乳酸菌的分离鉴定

采用传统纯培养方法对采集自非洲埃塞俄比亚地区的蜂蜜酒,咖啡,面引子等4份发酵食品中的乳酸菌进行分离纯化,运用16S rDNA序列分析和系统发育进化关系研究方法进行种属鉴定。结果表明,经16S rRNA基因序列分析,共分离到55株乳酸菌,分属于3个属,11个种或亚种,包括乳杆菌属(Lactobacillus)51株,肠球菌属(Enterococcus)3株,链球菌属(Streptococcus)1株,其中Lactobacillus paracasei为埃塞俄比亚地区蜂蜜酒中的优势菌株,占该样品总分离株的75%,Lactobacillus pontis为该地区面引子中的优势菌种,占该样品总分离株的41%。     

乳酸菌的适酸性调节

探讨了乳酸菌适酸机制有助于抗酸菌株的筛选、发酵过程中工序的优化以及培养基的优化等,进而大大提升发酵产品品质.对质子泵、产碱、细胞膜变化、大分子保护修复以及耐酸调节在内的适酸性调节机制进行了一一阐述.