食品科学 ›› 2021, Vol. 42 ›› Issue (2): 158-163.doi: 10.7506/spkx1002-6630-20191020-207

• 生物工程 • 上一篇    下一篇

传统发酵泡菜中乳酸菌种群组成及优良菌株产酸耐酸特性分析

罗强,李幸洋,陈炼红,张明,刘巧,张大伟,罗璠   

  1. (1.西南民族大学生命科学与技术学院,青藏高原动物遗传资源保护与利用国家教育部重点实验室,四川 成都 610041;2.西南民族大学青藏高原研究院,四川 成都 610041)
  • 出版日期:2021-01-18 发布日期:2021-01-27
  • 基金资助:
    西南民族大学研究生创新项目(CX2019SZ151);“十三五”国家重点研发计划重点专项(2018YFD0502404)

Composition of Lactic Acid Bacteria in Traditional Chinese Pickles and Analysis of Acid Production and Acid Tolerance Characteristics of Excellent Strains

LUO Qiang, LI Xingyang, CHEN Lianhong, ZHANG Ming, LIU Qiao, ZHANG Dawei, LUO Fan   

  1. (1. Key Laboratory of Qinghai-Tibetan Plateau Animal Genetic Resource Reservation and Exploitation of Ministry of Education,College of Life Science and Technology, Southwest Minzu University, Chengdu 610041, China; 2. Institute of Qinghai Tibet Plateau, Southwest Minzu University, Chengdu 610041, China)
  • Online:2021-01-18 Published:2021-01-27

摘要: 采用传统分离纯化方法从中国北方4 个不同地区的20 份传统自然发酵泡菜样品中,分离得到435 株疑似乳酸菌,通过16S rDNA序列分析对株菌进行种属鉴定,结果显示分离到的所有菌株均为乳酸菌,其中乳杆菌属6 个种共394 株,分别为莫氏乳杆菌(Lactobacillus modestisalitolerans)、清酒乳杆菌(L. sakei)、棒状乳杆菌(L. coryniformis)、植物乳杆菌(L. plantarum)、短乳杆菌(L. brevis)和徳氏保加利亚乳杆菌(L. delbrueckii subsp. bulgaricus),肠球菌属共38 株以及2 株肠膜明串珠菌(Leuconostoc mesenteroides)和1 株暹罗片球菌(Pediococcus siamensis)。各地区泡菜样品的微生物菌群组成有差异,其中辽宁和河南的泡菜样品中微生物种群最为丰富,共分离到6 个种,吉林的泡菜样品中产酸菌数量最多。进一步通过乳酸菌24 h产酸曲线测定和耐受模拟人工胃液(pH 2.0)实验,从产酸能力较强菌株中分离到9 株菌在pH 2.0条件下处理3 h存活率在70%以上。研究结果为传统泡菜品质改良及优质菌种资源开发提供理论依据与技术支持。

关键词: 自然发酵泡菜;乳酸菌;微生物种群;产酸性质;耐酸性质

Abstract: Using the traditional separation and purification method, we isolated a total of 435 strains suspected of being lactic acid bacteria from 20 samples of naturally fermented pickles collected from 4 different regions of northern China. We used 16S rDNA sequence homology analysis for species identification. The results showed that all the isolates belonged to lactic acid bacteria, including 394 strains of Lactobacillus modestisalitolerans, L. sakei, L. coryniformis, L. plantarum, L. brevis and L. delbrueckii, 38 strains of Enterococcus, 2 strains of Leuconostoc mesenteroides, and 1 strain of Pediococcus siamensis. The composition of microbial flora in pickle samples from different regions was different. Among them, the most abundant microbial flora was found in samples from Liaoning and Henan provinces, consisting of six species. The number of acid-producing bacteria found in pickle samples from Jilin was the highest. Nine of these strains were found to have a strong ability to produce acid over 24 h, and their survival rates were above 70% after 3 h of exposure to simulated gastric juice (pH 2.0). This study provides a theoretical guidance and technological support for the quality improvement of traditional pickles and the development of high-quality strain resources.

Key words: naturally fermented pickles; lactic acid bacteria; microbial population; acidogenic properties; acid resistance

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