食品科学 ›› 2021, Vol. 42 ›› Issue (10): 58-64.doi: 10.7506/spkx1002-6630-20200210-083

• 生物工程 • 上一篇    下一篇

腐乳丁酸及产丁酸菌发酵特性分析

马艳莉,段哲,梁静静,李素萍,丁玉峰   

  1. (1.南阳理工学院 河南省工业微生物资源与发酵技术重点实验室,河南 南阳 473004;2.河北农业大学食品科技学院,河北 保定 071000)
  • 出版日期:2021-05-25 发布日期:2021-06-02
  • 基金资助:
    国家自然科学基金青年科学基金项目(31601462);河南省高等学校重点科研项目(21A550010); 河南省工业微生物资源与发酵技术重点实验室开放课题(HIMFT20190307;HIMFT20190308)

Analysis of Butyric Acid in Sufu and Fermentation Characteristics of Butyric Acid-Producing Bacteria Isolated from Sufu

MA Yanli, DUAN Zhe, LIANG Jingjing, LI Suping, DING Yufeng   

  1. (1. Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology, Nanyang Institute of Technology, Nanyang 473004, China; 2. College of Food Science and Technology, Hebei Agricultural University, Baoding 071000, China)
  • Online:2021-05-25 Published:2021-06-02

摘要: 研究不同类型腐乳丁酸含量及青方腐乳发酵过程丁酸变化规律,进一步分析青方腐乳中分离鉴定产丁酸菌的部分发酵特性。结果表明:青方腐乳丁酸含量远高于其他类型腐乳,达到25.4 mg/g(干质量),丁酸主要在青方腐乳后酵前30 d产生,与后酵过程中特定微生物密切相关;青方腐乳乳酸含量较低,且后酵过程呈下降趋势,可在特定微生物作用下转化为丁酸;青方腐乳中分离鉴定的丁酸梭菌BP01培养过程较快进入对数生长期,培养18 h进入生长稳定期,终产物pH值为5.8,能利用乳酸作为碳源,且在葡萄糖和乳酸同时存在作为碳源时,发酵终产物丁酸含量显著增加;BP01菌株抑制大肠杆菌能力最强,对金黄色葡萄球菌和蜡样芽孢杆菌也有抑制作用,能够耐受一定浓度的食盐,并表现出一定的温度适应性,有应用于青方腐乳发酵潜力。研究结果证明青方腐乳富含丁酸,其含量远高于目前已报道的其他食品资源,丁酸梭菌有应用于青方腐乳发酵的潜力。

关键词: 青方腐乳;丁酸;短链脂肪酸;丁酸梭菌;发酵特性

Abstract: This study investigated bgutyric acid contents in different types of sufu and the pattern of change in butyric acid content during grey sufu fermentation, and it also evaluated fermentation characteristics of butyric acid-producing bacteria isolated and identified from grey sufu. The results showed that the butyric acid content of grey sufu was 25.4 mg/g dry sample, much higher than that of other kinds. Butyric acid was mainly produced during the first 30 days of post-fermentation, which was closely related to specific microorganisms in the post-fermentation process. The lactic acid content of grey sufu was low and gradually decreased during post-fermentation, which could be converted into butyric acid by specific microorganisms. Clostridium butyricum BP01 quickly entered the logarithmic growth stage and then the stationary phase after 18 hours of cultivation. The pH of the final product was 5.8, and the strain could utilize lactic acid as a carbon source, and the butyric acid content of the final product increased significantly when glucose and lactic acid were used as a mixed carbon source. The strain had the strongest ability to inhibit Escherichia coli followed by Staphylococcus aureus and Bacillus cereus. It could tolerate a certain concentration of NaCl, and had certain temperature adaptability, indicating its potential to be applied in grey sufu fermentation. These results showed that grey sufu was rich in butyric acid, which was much higher than any other food resource reported so far.

Key words: grey sufu; butyric acid; short chain fatty acid; Clostridium butyricum; fermentation characteristics

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