锦州腌渍小菜中耐盐乳酸菌的筛选与产酸性能研究  

Screening of salt-tolarent acid-producing lactic acid bacteria in Jinzhou pickled cucumber and study on its acid production property

作　　者：曲玲童[1] 牛文静[1] 孙征[1] 马欢欢[1] 刘邑娥[1] 马驰[1] 白凤翎[1] 

机构地区：[1]渤海大学化学化工与食品安全学院,辽宁省食品安全重点实验室,"食品贮藏加工及质量安全控制工程技术研究中心"辽宁省高校重大科技平台,辽宁锦州121013

出　　处：《中国酿造》2012年第6期83-87,共5页China Brewing

基　　金："十二五"国家科技支撑计划(2012BAD29B06);辽宁省食品安全重点实验室开放课题(LNSAKF2011011)

摘　　要：从锦州腌渍小菜中分离获得28株耐盐性乳酸菌,对其在不同盐浓度条件下产酸能力进行分析,结果表明,从初步鉴定的20株乳酸菌中筛选出6株菌株,最终得到高产耐盐乳酸菌菌株L7。采用正交试验方法优化试验条件,结果发现选择提供乳糖为碳源,大豆蛋白胨为氮源的生长环境,发酵时间为20h,发酵温度为32℃,盐浓度为7%在此条件下菌株L7的产酸能力可由1.48%提高至1.60%。耐盐产酸性能的优良菌株筛选为改善锦州腌渍小菜的品质具有一定的理论和应用价值。The 28 salt-resistant lactic acid bacteria strains were isolated from Jinzhou pickled cucumber and Their acid production capacity under dif-ferent NaC1 concentrations were analyzed. The results indicated that the 6 strains were screened from the 20 preliminarily screened strains, and the high salt-resistant with high acid production with strain L7 was obtained. The experimental conditions of acid-producing ability for strain L7 were op- timized with L9 （33） orthogonal test. And the results showed that the optimum fermentation conditions were as follows： lactose as the best carbon source and soya peptone as the best nitrogen source, the acid production of strain L7 increased from 1.48% to 1.60% when fermented at 32℃, for 20 h with salt-concentration 7%. The results had significance on theory and application for improved Jinzhou pickled cucumber quality.

关 键 词：锦州小菜 乳酸菌 分离鉴定 产酸性能 

分 类 号：TS201.3[轻工技术与工程—食品科学]