食品科学 ›› 2019, Vol. 40 ›› Issue (2): 73-78.doi: 10.7506/spkx1002-6630-20171212-142

• 生物工程 • 上一篇    下一篇

自然发酵锦州小菜中乳酸菌的分离筛选

刘境1,孙慧君1,2,李默1,解梦汐1,乌日娜1,武俊瑞1,*   

  1. (1.沈阳农业大学食品学院,辽宁?沈阳 110866;2.辽宁省农业发展服务中心,辽宁?沈阳 110000)
  • 出版日期:2019-01-25 发布日期:2019-01-22
  • 基金资助:
    国家自然科学基金面上项目(31471713);辽宁省“百千万人才工程”人选科技活动支持项目; 沈阳市中青年科技创新人才支持计划项目(RC170212)

Isolation and Identification of Lactic Acid Bacteria from Naturally Fermented Jinzhou Pickle

LIU Jing1, SUN Huijun1,2, LI Mo1, XIE Mengxi1, WU Rina1, WU Junrui1,*   

  1. (1. College of Food Science, Shenyang Agricultural University, Shenyang 110866, China;2. Liaoning Agricultural Development Service Center, Shenyang 110000, China)
  • Online:2019-01-25 Published:2019-01-22

摘要: 通过探究自然发酵锦州小菜中乳酸菌的构成以及风味特征变化与微生物多样性之间的联系,为工业化生产提供依据。本研究对27?份自然发酵锦州小菜的总酸含量、氨基酸态氮含量、亚硝酸盐含量、Nacl含量及菌落总数进行测定,根据采样地点的不同对样品进行差异性分析。结果发现,由于不同的发酵地点、条件、工艺而导致发酵液的成分含量存在显著差异(P<0.05),样品风味特征变化与小菜发酵过程中微生物变化存在直接关系。选择7?份在样品成分含量中具有代表性特征的自然发酵锦州小菜进行乳酸菌分离筛选,分离出24?株乳酸菌疑似菌株,初步鉴定10?株为杆菌,14?株为球菌。进一步采用16S?rDNA序列分析对24?株菌进行分子鉴定,通过序列分析进行属种鉴定。结果表明:24?株菌均为乳酸菌,分别来自4?个属10?个种,10?株乳杆菌属(Lactobacillus),8?株肠球菌属(Enterococcus),3?株链球菌属(Streptococcus),3?株魏斯氏菌属(Weissella)。

关键词: 自然发酵锦州小菜, 成分含量, 乳酸菌, 16S?rDNA

Abstract: This study was aimed at the composition of lactic acid bacteria and the relationship between changes in the flavor characteristics and the microbial diversity in naturally fermented Jinzhou pickle for the purpose of laying the basis for its industrial production. The contents of total acid, amino nitrogen, nitrite and NaCl and the total number of colonies were determined in 27 samples, and the differences among samples from different locations were analyzed. All investigated chemical components of pickle brines significantly varied with producing areas, fermentation conditions and methods (P < 0.05). We also found a direct association between changes in the flavor characteristics and changes in the bacterial community during the fermentation process. A total of 24 strains suspected of being lactic acid bacteria were isolated from 7 representative samples in terms of the chemical components. All these strains were identified as lactic acid bacteria by 16S rDNA sequence analysis, including 10 strains of Lactobacillus, 8 strains of Enterococcus, 3 strains of Streptococcus, and 3 strains of Weissella.

Key words: naturally fermented Jinzhou pickle, chemical component content, lactic acid bacteria, 16S rDNA

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