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贵州泡菜中乳酸菌的分离鉴定及其在泡菜发酵中的应用 总被引:5,自引:0,他引:5
以贵州遵义市采集的不同家庭自制的11份发酵泡菜制品为材料,从中筛选产酸量较高的乳酸菌,通过形态观察、生理生化试验及分子生物学技术对其进行鉴定,并对其耐酸、耐胆盐、耐盐及抑菌性能进行测定,筛选性能优良的乳酸菌,最后将其应用到发酵泡菜中。结果表明,筛选得到11株产酸量较高的乳酸菌,产酸量均>1.89 g/L,经鉴定5株为植物乳杆菌(Lactobacillus plantarum),6株为副植物乳杆菌(Lactobacillus paraplantarum),其中菌株A50f7和A50b9的耐酸、耐胆盐、耐盐及抑菌性能优良。人工接种这两株乳酸菌发酵泡菜,能显著缩短泡菜发酵周期,改善泡菜的品质。 相似文献
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以江西省赣州客家常见传统发酵食品酸芋荷为样品,采用MRS-碳酸钙培养基筛选出具有明显溶钙圈、产酸量较大的15株细菌。通过生理生化特征分析及16S rRNA基因序列比对、构建系统发育树,鉴定为8株植物乳杆菌(Lactobacillus plantarum),5株短乳杆菌(Lactobacillus brevis),2株干酪乳杆菌(Lactobacillus casei)。对15株乳酸菌进行耐酸、耐胆盐、耐盐能力测定,筛选得到性能优良的乳酸菌菌株A03c4、A03d1。人工接种乳酸菌A03c4、A03d1发酵泡菜,缩短了发酵时间,改善了传统发酵泡菜的品质。本研究为乳酸菌泡菜发酵剂开发的菌种选育提供了依据。 相似文献
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通过比较不同比例植物乳杆菌与木糖葡萄球菌的复合发酵剂的生长活性、产酸能力、耐盐及耐亚硝酸盐特性,筛选最佳复配比例的混合发酵剂并制作发酵香肠。旨在探究复合发酵剂对发酵香肠理化品质及生物胺的影响。结果表明:植物乳杆菌与木糖葡萄球菌复合比为1:1时,具有较好的生长、产酸、耐盐及耐亚硝酸盐能力。接种1:1的植物乳杆菌与木糖葡萄球菌混合发酵剂制备的香肠pH值下降速率快于单一乳酸菌组和空白对照组;发酵结束混合组pH值降为4.95,显著低于对照组和单一组(P<0.05);pH值下降改变了蛋白质与水分结合能力、促使香肠Aw随之降低,使得混合组Aw低于单一组和对照组;相比香肠色泽,3组差异不显著(P>0.05)。成熟后期混合组尸胺和组胺检出量均低于单一组和对照组。由研究结果可知添加复合发酵剂有助于提高香肠安全性、缩短发酵成熟周期。 相似文献
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目的:探究青海、甘肃、新疆、西藏和内蒙古等5个西部牧区的传统发酵乳品中乳酸菌的胆盐解离能力,为筛选高胆盐解离能力的优良菌株提供理论依据。方法:利用高效液相色谱技术,分析分离自西部传统发酵乳品中的275株乳酸菌的胆盐解离能力,筛选出性能优良菌株,测定其产γ-氨基丁酸能力。结果:①筛选出具有胆盐解离能力的菌株83株,不同来源、种类的阳性株筛出率存在差异,其中西藏奶渣呈较高的阳性株筛分率,其中副干酪乳杆菌、植物乳杆菌、干酪乳杆菌和短乳杆菌表现最优。②阳性株对6种结合态胆盐解离能力存在显著差异(P0.05),其中对甘氨酸结合态胆盐的解离能力高于牛磺酸结合态胆盐。③区域间比较显示:不同地区阳性株对4项胆盐解离指标存在显著性差异,其中来源于新疆和西藏的阳性株胆盐解离能力显著高于青海和内蒙古的阳性株(P0.05);④乳种间比较显示:不同乳种阳性株对3项胆盐解离指标存在显著性差异,其中来源于奶渣中的阳性株对总胆盐解离能力显著高于酸马奶、酸牦牛奶中的阳性株(P0.05);⑤优良菌株间比较显示:不同菌种对5项胆盐解离指标存在显著性差异,短乳杆菌和植物乳杆菌对总胆盐的解离能力显著高于副干酪乳杆菌和干酪乳杆菌(P0.05)。⑥4种优良菌株产γ-氨基丁酸能力分析:短乳杆菌和植物乳杆菌有较高产γ-氨基丁酸能力,而副干酪乳杆菌和干酪乳杆菌不产γ-氨基丁酸。结论:胆盐解离能力因菌株来源和种类不同而存在差异,以新疆酸马奶、酸驼奶和西藏奶渣中的阳性株胆盐解离能力表现最优,其中短乳杆菌和植物乳杆菌显示较强的胆盐解离能力,并具有高产γ-氨基丁酸能力。 相似文献
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为了获得具有优良发酵特性的乳酸菌进行南瓜汁发酵,从不同品牌酸奶及泡菜浓浆中,通过MRS培养基利用稀释涂布平板法进行菌种分离,初步得到乳酸菌9株。通过对得到的菌株进行产酸能力、耐酸及耐胆盐能力测定筛选出St1、St3、St5、St8 4株乳酸杆菌。将筛选出的菌株接种于南瓜汁中发酵,得到的发酵液酸度适中、乳酸菌生长良好。因此,确定这4株菌作为后续发酵菌株。对优选的菌株进行生理生化及分子生物学鉴定,结果表明,这4株乳酸菌分别为:干酪乳杆菌、植物乳杆菌、植物乳杆菌植物亚种及鼠李糖乳杆菌。 相似文献
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为了筛选优良果蔬发酵用益生菌,从益生菌剂及土法发酵的酵素液体中分离并鉴定了9株益生菌,并对其耐酸、耐胆盐能力进行分析。经初筛选出4株性能优良的益生菌株,并对它们进行了产酶、产酸、自由基清除等益生特性的研究。结果表明:9株益生菌均具有一定的耐酸耐胆盐能力,其中菌株B1的耐酸能力最强,在pH为1.0条件下的存活率为(93.69±2.25)%;菌株B8的耐胆盐能力最强,在胆盐浓度1.5%的条件下的存活率为(81.74±1.52)%。综合耐酸耐胆盐能力及益生性能,最终获得了具有产淀粉酶、DPPH自由基清除(91.46%)及产酸(13.14 g/L)能力的副干酪乳杆菌(Lactobacillus paracasei)B6,可作为优良菌株进行研究与开发。 相似文献
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Bibiana A. Dos Santos Paulo C. B. Campagnol Adriano G. da Cruz Marcelo A. Morgano Roger Wagner Marise A. R. Pollonio 《Journal of food science》2015,80(5):S1093-S1099
The NaCl levels in dry fermented sausages were reduced by 50% or were substituted with KCl, CaCl2, or a blend of KCl and CaCl2 (1:1). The quality, safety, and the potential consumer market of dry fermented sausages were assessed. Neither 50% reduction of the NaCl content nor the substitution of 50% of the NaCl with KCl influenced the fermentation and maturation process. However, when CaCl2 was used as the substitute salt (50%), there was a significant decrease in pH, an increase in the water activity, and a decrease in lactic acid and micrococcus bacterial counts. Overall, the sensory acceptance decreased in dry fermented sausages with reduced sodium content. However, cluster analysis and internal preference mapping revealed potential for commercialization of samples with 50% of the NaCl content substituted with KCl or with a mixture of KCl and CaCl2 (1:1). 相似文献
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发酵香肠是指将搅碎的猪肉(或牛、羊肉等)、动物脂肪、盐、糖、发酵剂和香辛料等混合后灌进肠衣,经过微生物发酵而成的香肠制品。因其具有独特的风味和较高的营养价值,深受国内外消费者的青睐。风味作为发酵香肠的重要品质属性之一,其形成与发展与发酵过程中微生物群落的代谢活动密切相关。本文对发酵香肠发酵、成熟过程中风味物质的形成和发展以及与微生物代谢相关的反应进行了概述,总结了几种主要微生物对发酵香肠风味品质形成的作用及影响机制,并对其未来研究进行展望,以期为发酵香肠风味品质的研究提供参考。 相似文献
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Three different NIR equipment were evaluated based on their ability to predict superficial water activity (a(w)) and moisture content in two types of fermented sausages (with and without moulds on surface), using partial least squares (PLS) regression models. The instruments differed mainly in wavelength range, resolution and measurement configuration. The most accurate equipment was used in a new experiment to achieve robust models in sausages with different salt contents and submitted to different drying conditions. The models developed showed determination coefficients (R(2)(P)) values of 0.990, 0.910 and 0.984, and RMSEP values of 1.560%, 0.220% and 0.007% for moisture, salt and a(w) respectively. It was demonstrated that NIR spectroscopy could be a suitable non-destructive method for on-line monitoring and control of the drying process in fermented sausages. 相似文献
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该研究以蛋白酶、脂肪酶活性和抑菌活性筛选肉用发酵菌株,通过分子生物学技术对其进行鉴定,并将其应用于低盐发酵香肠中,通过感官、理化及微生物指标分析评价其应用效果。结果表明,筛选鉴定得到两株适用于肉类发酵、安全且具有蛋白酶及抑菌活性的菌株,分别为植物乳杆菌(Lactiplantibacillus plantarum)BR-12和木糖葡萄球菌(Staphylococcus xylose)H-1,其中菌株BR-12还具有脂肪酶活性,两菌株间无拮抗作用。菌株BR-12与H-1按2∶1和1∶5的比例接种制备的低盐发酵香肠pH下降迅速,肠杆菌数与挥发性盐基氮含量较低,感官评分较高,硬度适中,弹性好,呈特有的玫瑰红色,且两菌株接种比例为2:1时,品质更好,说明菌株BR-12和H-1复配发酵有利于提高产品安全性,改善低盐发酵香肠滋气味,可用于低盐香肠发酵。 相似文献
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Stahnke LH 《Meat science》1995,41(2):193-209
Sausages, with added Staphylococcus xylosus, were fermented at different temperatures and with different added levels of salt, glucose, nitrite, nitrate and Pediococcus pentosaceus in accordance with a six factor fractional design. The volatile compounds from the sausages were collected by dynamic headspace sampling and quantified and identified by gas chromatography and gas chromatography-mass spectrometry. The effects of temperature and different ingredients on the levels of individual volatiles were tested using multiple linear regression and analysis of variance. The study showed that sausages fermented under modern production conditions (high temperature, addition of glucose, nitrite, Pediococcus pentosaceus) in contrast to 'old-fashioned' sausages (added nitrate and fermented at low temperature) are likely to contain higher amounts of volatile acids, but lower levels of ethyl esters, certain short chain aldehydes as well as lipid autoxidation products. Several nitriles, nitro-alkanes and one organic nitrate were identified for the first time in fermented sausages. Reaction mechanisms for those compounds and other classes of compounds are proposed and discussed in detail. 相似文献