优良果蔬发酵乳酸菌的筛选、鉴定及发酵性能研究

食品科学 ›› 0, Vol. ›› Issue (): 0-0.

• 生物工程 • 下一篇

优良果蔬发酵乳酸菌的筛选、鉴定及发酵性能研究

王璐¹,王伟伟²,王艳霞¹,张瑶¹,宋元达¹

1. 山东理工大学
2. 淄博市中心医院

收稿日期:2019-04-21 修回日期:2020-03-27 出版日期:2020-05-25 发布日期:2020-05-15
通讯作者: 张瑶 E-mail:zhangyao@sdut.edu.cn
基金资助:
淄博市校城融合项目;山东省重点研发计划项目;山东省高等学校科技计划项目

Screening, Identification and Fermentation Characteristics of Lactic Acid Bacteria for Excellent Fermentation of Fruits and Vegetables

¹, ¹, ¹,Yao ZHANG ¹

Received:2019-04-21 Revised:2020-03-27 Online:2020-05-25 Published:2020-05-15
Contact: Yao ZHANG E-mail:zhangyao@sdut.edu.cn

摘要/Abstract

摘要： 本研究采用乳酸菌培养基（MRS Medium,MRS)初筛培养基（pH 2.0）和复筛培养基（氯化钠10%，30%葡萄糖）从沂源山地苹果产区自然发酵苹果原浆样品中分离筛选出2株耐酸、耐盐、耐高糖乳酸菌，经生理生化及分子生物学鉴定分别为植物乳杆菌S3-10和干酪乳杆菌R10。通过测定菌体干重、活菌数、pH值和酸度等指标对2株乳酸菌在MRS培养基和果蔬原浆中的发酵性能进行研究，发现2株菌具有生长繁殖旺盛、产酸速度快的特性，其中植物乳杆菌S3-10生长量和产酸量显著高于干酪乳杆菌R10。菌株S3-10和R10的果蔬发酵性能优异，在发酵果蔬汁、开发功能益生产品方面有广阔应用前景。

关键词: 乳酸菌, 果蔬发酵, 筛选, 鉴定, 发酵性能

Abstract: In this study, two acid-tolerant, salt-tolerant and high glucose-resisting strains were isolated from naturally fermented apple puree samples from the apple-producing areas of Yiyuan mountain by using MRS primary screening medium (pH 2.0) and rescreening medium (10% sodium chloride, 30% glucose). They were proved to be Lactobacillus plantarum S3-10 and Lactobacillus casei R10 after physiological, biochemical and molecular biology identification. The fermentation performance of two strains of lactic acid bacteria in MRS medium and fruit and vegetable puree was studied by measuring the dry cell weight, viable cell count, pH value and acidity. Results showed that the two strains had the characteristics of strong growth and rapid acid production. The growth and acid production of Lactobacillus plantarum S3-10 were significantly higher than that of Lactobacillus casei R10. The strains S3-10 and R10 have excellent fermentation performance, and have broad application prospects in fermenting fruit and vegetable juices and developing functional probiotic products.

Key words: lactic acid bacteria, fruit and vegetable fermentation, screening, identification, fermentation characteristics

中图分类号:

TS255.1

王璐王伟伟王艳霞张瑶宋元达. 优良果蔬发酵乳酸菌的筛选、鉴定及发酵性能研究[J]. 食品科学, 0, (): 0-0.

Yao ZHANG. Screening, Identification and Fermentation Characteristics of Lactic Acid Bacteria for Excellent Fermentation of Fruits and Vegetables[J]. FOOD SCIENCE, 0, (): 0-0.

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优良果蔬发酵乳酸菌的筛选、鉴定及发酵性能研究

Screening, Identification and Fermentation Characteristics of Lactic Acid Bacteria for Excellent Fermentation of Fruits and Vegetables

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