昆明酸浆米粉优势乳酸菌筛选及发酵性能研究  

Screening of Dominant Lactic Acid Bacteria and Fermentation Performance from Kunming Physalis Alkekengi Rice-Noodle

作　　者：刘慧[1] 周茉[1] 熊利霞[1] 高秀芝[1] 张红星[1] 

机构地区：[1]北京农学院食品科学学院,北京102206

出　　处：《中国粮油学报》2011年第5期1-6,共6页Journal of the Chinese Cereals and Oils Association

基　　金：北京市教育委员会科技发展计划(KM201010020016);北京市自然科学基金(5092008);北京市重点建设学科资助(PXM2009_014207_078172)

摘　　要：从昆明酸浆米粉中首次筛选适合于米粉发酵的优势乳酸菌菌株,研究不同培养温度对优势菌分离纯化效果的影响,探讨发酵性能。采用高通量筛选技术及应用产酸能力、发酵活力与酸浆米粉的感官评价程序,筛选发酵优势菌株,并利用微量生化反应对优势菌进行分类鉴定。结果表明:在37℃分离培养条件下乳酸杆菌较占优势,获得发酵性能优良的乳酸杆菌R1、R9、R11菌株。鉴定菌种结果:R1菌株为大双歧杆菌(Bifidobacterium magnum)、R9菌株为鼠李糖乳杆菌(Lactobacillus rhamnosus)、R11菌株为米酒乳杆菌米酒亚种(Lactobacillus sakei ss sakei)。其中R9菌株产酸能力最强,发酵活力最高,使酸浆米粉韧性高;R1菌株使酸浆米粉的米香风味最佳;R11菌株使酸浆米粉口感爽滑。可利用此3株发酵性能优良的乳酸杆菌人工制备酸浆米粉复合发酵剂,进一步开发研制优良品质的酸浆米粉。In this paper, dominant Lactic acid bacteria were screened and were fitting to form Kunming Physalis alkekengi rice-noodle for the first time. The different culture temperature on the effect of separation and purification for dominant bacteria were studied, and the fermentation performance of dominant bacteria was researched as well. The dominant bacteria strains were screened by high throughput screening technology and the procedures of acid production, fermentation activity and the sensory evaluation for Physalis alkekengi rice-noodle. The dominant bacteria strains were classified and identified by trace biochemical reactions. The results showed that： Lactic acid bacteria had a dominant position at 37℃ under the conditions of isolation and culture, and Lactobacillus R1, R9 and Rl1 strains were obtained excellent fermentation performance. The result of strain identification： Strain R1 was big Bifidobacterium magnum, strain R9 was LactobaciUus rhamnosus, and strain Rll was LactobaciUus sakei ss sakei. Strain R9 had the strongest capability of producing acid and had the most fermentation activity to make the high toughness of Physalis alkekengi ricenoodle. Strain Rx made the best rice flavor of Physalis alkekengi rice-noodle. Strain Rlt made the Physalis alkekengi rice-noodle slippery taste. The three Lactobaeillus had excellent fermentation performance and could be used to make Physalis alkekengi rice-noodle complex microbial agents artificially, so as to further develop the good quality Physalis alkekengi rice-noodle.

关 键 词：昆明酸浆米粉乳酸菌 分离鉴定发酵性能 

分 类 号：Q939.9[生物学—微生物学]