共查询到20条相似文献,搜索用时 234 毫秒
1.
2.
酸泡菜发酵过程中乳酸菌区系的研究 总被引:4,自引:1,他引:4
在几种酸泡菜的发酵过程中,分离、鉴定出肠膜明串珠菌,葡聚糖明串珠菌、小片球菌、植物乳杆菌、短乳杆菌、发酵乳杆菌、棒状乳杆菌等乳酸菌种类。明串珠菌、片球菌一般在发酵前期出现.乳杆菌则在发酵的中后期占优势,其中以植物乳杆菌最常见。 相似文献
3.
4.
5.
6.
7.
8.
该研究利用传统培养法从自然发酵的新疆特色食品中分离筛选出3株菌,通过菌株形态观察、生理生化试验及16S rDNA序列分析对菌株进行鉴定。结果表明,菌株L-6、L-7和L-8分别被鉴定为肠膜明串珠菌(Leuconostoc mesenteroides)、植物乳杆菌(Lactobacillus plantarum)及短乳杆菌(Lactobacillus brevis)。产酸试验结果表明,这3株菌均具有较强的产酸能力,发酵12 h后发酵液pH值可达4.0以下,其中菌株L-7产酸能力最强,在15 h后其发酵液pH值在3.5以下,可用于辣椒酱或其他发酵食品发酵剂的研制。 相似文献
9.
10.
11.
蔬菜发酵菌种的筛选及发酵特性 总被引:1,自引:0,他引:1
为了选择适合蔬菜发酵的发酵菌种,本研究从四川泡菜老汤中分离的6 种乳酸菌Lactobacillus plantarum、Lactobacillus fermentum、Lactobacillus brevi、Lactobacillus pentosus、Leuconostoc mesenteroides、Lactobacillus lactics筛选发酵菌种。6 种乳酸菌接入亚硝酸盐的MRS培养液中,6 种乳酸菌还原亚硝酸盐的大小顺序为Lactobacilluspentosus>Lactobacillus plantarum>Leuconostoc mesenteroides>Lactobacillus fermentum>Lactobacillus lactics>Lactobacillus brevis。以pH值降低的速率为发酵速率,Lactobacillus plantarum、Lactobacillus pentosus、Leuconostocmesenteroides这3 种发酵剂的发酵速率较其他3 种快,并且通过乳酸菌的全细胞蛋白电泳实验得出此3 种乳酸菌在甘蓝发酵过程中能够成为优势菌。从乳酸菌还原亚硝酸盐的能力、发酵速率、发酵菌种的生存能力(是否能成为优势菌)的实验结果表明Lactobacillus plantarum、Lactobacillus pentosus、Leuconostoc mesenteroides这3 种乳酸菌作为蔬菜发酵的发酵剂。通过对3 种发酵菌种发酵特性的研究可知,Leuconostoc mesenteroides较另两种生长周期短,稳定期维持时间短,很快进入衰退期。Lactobacillus plantarum菌较Lactobacillus pentosus、Leuconostoc mesenteroides耐酸,Leuconostoc mesenteroides对酸敏感。Leuconostoc mesenteroides最适生长温度为30 ℃,Lactobacillus plantarum、Lactobacillus plantarum两种菌的最适生长温度是37 ℃。15 ℃条件下Leuconostoc mesenteroides的光密度(OD600 nm)值很低,说明Leuconostoc mesenteroides较Lactobacillus plantarum、Lactobacillus pentosus对低温敏感。 相似文献
12.
Biochemical characterization of lactic acid bacteria isolated from spontaneous fermentation of 'Almagro' eggplants 总被引:4,自引:0,他引:4
A total of 149 strains of lactic acid bacteria isolated from the spontaneous fermentation of 'Almagro' eggplants were characterized and identified. Of the isolates, 148 were determined as belonging to the genus Lactobacillus. A coccoid, gram-positive database-negative isolate was obtained in the early stages of fermentation. The Lactobacillus strains were divided into six groups based on sugar fermentation patterns and other physiological and morphological characteristics, and were identified as Lactobacillus plantarum biotype 1 (54.4%), Lactobacillus brevis biotype 2 (19.5%), Lactobacillus fermentum (9.4%), Lactobacillus brevis biotype 3 (5.4%), Lactobacillus pentosus (4.7%) and nine strains, which were not included in the previous species, were grouped as Lactobacillus spp. (6.0%). Fermentation was initiated by Lactobacillus brevis biotype 2 and Lactobacillus fermentum. During the fermentation Lactobacillus plantarum became the predominant species. 相似文献
13.
对5份恩施地区泡萝卜中的乳酸菌进行了分离鉴定,同时对其分离株在以萝卜为原料的泡菜中的发酵特性进行了评价。结果表明:分离出18株乳酸菌菌株,分别为隶属于片球菌属(Pediococcus)的戊糖片球菌(P.pentosaceus)和隶属于乳酸杆菌属(Lactobacillus)的食品乳杆菌(L.alimentarius)、短乳杆菌(L.brevis)、副干酪乳杆菌(L.paracasei)、发酵乳杆菌(L.fermentum)和植物乳杆菌(L.plantarum),其中8株分离株为L.plantarum。通过质构分析发现,乳酸菌纯种发酵制备的多数泡萝卜样品硬度和脆性均明显高于自然发酵样品。通过电子鼻分析发现,W1C、W3C和W5C对多数乳酸菌纯种发酵泡萝卜水的响应值明显偏高。通过主成分分析发现,菌株L.paracasei HBUAS51063和L.plantarum HBUAS51053具有相对较佳的发酵特性。由此可见,恩施市泡萝卜中乳酸菌以L.plantarum为主,乳酸菌纯种发酵可提升多数泡萝卜的品质。 相似文献
14.
为了解韩国泡菜在制作过程中微生物的区系,分离鉴定其在腌制、发酵过程中的优势微生物。结果表明:韩国泡菜腌制过程中优势乳酸菌经鉴定为短乳杆菌(Lactobacillus brevis)、植物乳杆菌(Lactobacillusplantarum);优势酵母菌为近平滑假丝酵母(Candida parapsilosis)、粗状假丝酵母(Candida valida);韩国泡菜在发酵过程中的优势乳酸菌为植物乳杆菌(Lactobacillus plantarum)、弯曲乳杆菌(Lactobacillus curvatus)、短乳杆菌(Lactobacillus brevis)、肠膜明串珠菌肠膜亚种(Leuconostoc mesenteroides subsp. mesenteroides);优势酵母菌为近平滑假丝酵母(Candida parapsilosis)、粗状假丝酵母(Candida valida)、酿酒酵母(Saccharomyces cerevisiae)。 相似文献
15.
Starter cultures of lactic acid bacteria (Lactobacillus brevis, Lactobacillus cellobiosus, Lactobacillus fermentum, Lactobacillus plantarum and Pediococcus pentosaceus) and yeasts (Candida pelliculosa, Candida tropicalis, Issatchenkia orientalis and Saccharomyes cerevisiae) isolated from native togwa were tested singly or in combination for their ability to ferment maize-sorghum gruel to produce togwa. All species of bacteria showed an ability to ferment the gruel as judged by lowering the pH from 5.87 to 3.24-3.49 and increasing the titratable acidity from 0.08% to 0.30-0.44% (w/w, lactic acid) in 24 h. Yeasts used singly showed little activity within 12 h, but lowered the pH to 3.57-4.81 and increased the acidity to 0.11-0.21% in 24 h. Yeasts in co-culture with lactic acid bacteria (LAB) had a modest effect on the final acidity (P<0.05). The number of lactic acid bacteria and yeasts increased while the Enterobacteriaceae decreased with fermentation time. The pH was lowered and lactic acid produced significantly (P<0.05) fastest in natural togwa fermentation and in samples fermented by L. plantarum or L. plantarum in co-culture with I. orientalis. The content of fermentable sugars was reduced during fermentation. Most volatile flavour compounds were produced in samples from fermentation by P. pentosaceus and I. orientalis in co-culture with either L. plantarum or L. brevis. 相似文献
16.
通过微生物分离和鉴定从浙东传统腌冬瓜中得到4株优势菌,分别为植物乳杆菌(Lz151)、发酵乳杆菌(Lz152)、棒状乳杆菌(Lz153)和戊糖乳杆菌(Lz154),通过酶学分析方法对4株乳酸菌的产生乳酸脱氢酶、亚硝酸盐还原酶、酯酶和转氨酶的特性进行研究。实验表明,4株乳酸菌都有乳酸脱氢酶、亚硝酸盐还原酶、酯酶和转氨酶活性,植物乳杆菌和发酵乳杆菌有较高的乳酸脱氢酶活力,分别达到122.34 U/m L和113.56 U/m L;发酵乳杆菌和戊糖乳杆菌有较高的亚硝酸盐还原酶活性,分别为17.62 U/m L和13.42 U/m L,而棒状乳杆菌具有最低的亚硝酸盐还原酶活力,为4.74 U/m L;植物乳杆菌和棒状乳杆菌比其他两种乳酸菌有较高的酯酶活性,达到11.53 U/m L和13.78 U/m L。此外,植物乳杆菌和戊糖乳杆菌有较高的转氨酶活性,分别为25.37 U/m L和23.19 U/m L。4株乳酸菌产酶的最适温度和p H存在菌种间差异,而且同一株菌产生各种酶的最适条件也不同,分离乳酸菌分别在30℃、35℃、40℃产各种酶的能力最高,而发酵乳杆菌、植物乳杆菌的最适产酶p H分别为6.0、7.0。 相似文献
17.
Identification of lactic acid bacteria from spontaneous fermentation of 'Almagro' eggplants by SDS-PAGE whole cell protein fingerprinting 总被引:2,自引:0,他引:2
In order to complete the previously performed phenotypic identification [Sánchez et al., 2000. Int. J. Food Microbiol. 59 (2000) 9], whole cell protein patterns obtained using Sodium Dodecyl Sulphate Polyacrylamide Gel Electrophoresis (SDS-PAGE) of 149 lactic acid bacteria (LAB) strains, isolated from 'Almagro' eggplants spontaneous fermentation, were analysed. Phenotypic identification of those strains had revealed the presence of the species Lactobacillus (Lb) plantarum, Lb. pentosus, Lb. brevis biotype 2, Lb. brevis biotype 3, Lb. fermentum, Lactobacillus spp. and Aerococcus viridans. The SDS-PAGE technique generated complex and stable patterns that were easy to interpret and compare with those of the 17 reference strains used in this study. After numerical analysis of the resulting electrophoretic protein patterns, six well-delineated clusters were discriminated that, with some exceptions, correlated well with the different groups phenotypically found. Only two strains showed unique protein patterns without meaningful homology to any of the reference strains used for this study and remained unidentified. 相似文献
18.
研究四川自然发酵泡菜中的优势乳酸菌及其不同发酵条件下对泡菜品质的影响,以从四川家庭制作的泡菜中筛选出的两株具有良好的产酸能力和独特风味的乳酸菌作为研究对象,通过16S rRNA序列分析对其进行鉴定,鉴定结果表明Pickle-1为Lactobacillus fermentum,Pickle-2为Lactobacillus plantarum。通过人工接种两株乳酸菌发酵萝卜实验,分析两株菌的接种比例、接种量、发酵温度、加盐量4个因素的不同水平对泡菜感官品质、产酸速率、乳酸菌含量、亚硝酸盐含量的影响。结果表明:不同因素对不同指标的影响有差异,其中发酵温度对感官评分、乳酸菌活菌数以及产酸速率影响都最大,菌液比例对亚硝酸盐含量影响最大。 相似文献
19.
Microbiological and fermentation characteristics of togwa,a Tanzanian fermented food 总被引:7,自引:0,他引:7
Mugula JK Nnko SA Narvhus JA Sørhaug T 《International journal of food microbiology》2003,80(3):187-199
Selected microbiological and metabolic characteristics of sorghum, maize, millet and maize-sorghum togwa were investigated during natural fermentation for 24 h. The process was predominated by lactic acid bacteria (LAB) and yeasts. The mesophiles, lactic acid bacteria, and yeasts increased and the Enterobacteriaceae decreased to undetectable levels within 24 h. The isolated microorganisms were tentatively identified as Lactobacillus plantarum, Lactobacillus brevis, Lactobacillus fermentum, Lactobacillus cellobiosus, Pediococcus pentosaceus, Weissella confusa, Issatchenkia orientalis, Saccharomyces cerevisiae, Candida pelliculosa and Candida tropicalis. The pH decreased from 5.24-5.52 to 3.10-3.34. Maltose increased initially and then decreased, fructose decreased and glucose levels increased during the first 12 h of fermentation. The organic acids detected during fermentation included DL-lactic, succinic, formic, pyruvic, citric, pyroglutamic and uric acid. Lactate was the predominant acid and increased significantly with time. The volatile organic compounds (VOC) detected included acetaldehyde, 2-methyl-propanal, 2-methyl-butanal, 3-methyl-butanal, ethanol, 2-methyl-1-propanol, 2-methyl-1-butanol, 3-methyl-1-butanol, diacetyl and acetoin. Ethanol was the predominant VOC and it increased significantly with time. 相似文献
20.
Huch Née Kostinek M Hanak A Specht I Dortu CM Thonart P Mbugua S Holzapfel WH Hertel C Franz CM 《International journal of food microbiology》2008,128(2):258-267
Two Lactobacillus strains, Lactobacillus plantarum BFE 6710 and Lactobacillus fermentum BFE 6620, were used to start cassava fermentations in a pilot study under field production conditions in Kenya, to determine their potential to establish themselves as predominant lactobacilli during the fermentation. Predominant strains from three fermentations were isolated throughout the 48 h fermentation period. The use of these strains in high numbers clearly resulted in 1 to 2 log higher lactic acid bacteria (LAB) counts over the course of the fermentation when compared to the uninoculated control. 178 predominant LAB isolates were grouped based on their phenotypic characteristics, and were characterised to strain level by RAPD-PCR, followed by PFGE strain typing. Overall, L. plantarum strains represented the majority of the isolates, followed by Weissella confusa and Lactococcus garvieae strains. The results of RAPD-PCR and PFGE strain typing techniques indicated that L. plantarum BFE 6710 was successful in asserting itself as a predominant strain. In contrast, L. fermentum BFE 6620 failed to establish itself as a predominant organism in the fermentation. The success of the L. plantarum strains to predominate in the cassava fermentation demonstrates the potential for development of Lactobacillus starter cultures to industrialise the Gari production process. 相似文献