黄酒发酵过程中乳酸菌的分离、鉴定及生物学特性研究  

Study on isolation,identification and biological properties of lactic acid bacteria from the fermentation of Chinese rice wine

作　　者：冯浩[1] 毛健[1] 黄桂东[1] 姬中伟[1] 张敏[1] 

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品工业科技》2013年第16期224-227,244,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(20836003)

摘　　要：为研究乳酸菌在黄酒发酵过程中的作用,从黄酒不同发酵时期的发酵醪液中分离得到三株乳酸菌,并对其进行鉴定和生物学特性研究。结果表明,MJ0301为植物乳杆菌(Lactobacillus plantarum),FH0201和HJ112为希氏乳杆菌(Lactobacillus hilgardii)。在产乳酸方面,MJ0301产乳酸能力最强,速度最快;HJ112次之,FH0201最弱。在耐酸性方面,三株菌在pH2.0的高酸性环境下均不能生存;在pH2.5的酸性环境下,三株菌虽然能够生存,但活菌数的数量级仅在104CFU/mL;在pH大于3.0的环境下,三株菌生长良好。在耐盐性方面,MJ0301在8%(w/v)的NaCl中依然表现出较强的耐受性,FH0201和HJ112在7%(w/v)的NaCl中虽然活菌数有所下降,但数量级依然在107CFU/mL。三株菌具有的良好产乳酸和耐酸能力对黄酒的顺利发酵起着重要的作用,而良好的耐盐性能为研究其潜在的益生功能奠定了一定的基础。In order to research the roles of lactic acid bacteria during the fermentation of Chinese rice wine,lactic acid bacteria isolated from the different fermentation periods of Chinese rice wine were identified and their biological properties were also studied. The results showed that MJ0301 was Lactobacillus plantarum,FH0201 and HJ112 belonged to Lactobacillus hilgardii. MJ0301 produced the most lactic acid within the least time, followed by HJ112,and FH0201 was the weakest. All of the three strains could not survive under the condition of pH 2.0,but could survive at the condition of pH 2.5,while the total plant counts were only 10 4 CFU/mL,they were well-grown at the condition of pH3.0. In terms of salt tolerance,MJ0301 showed strong tolerance to 8% （w/v） NaCl,the viable counts of FH0201 and HJ112 were slightly decreased when the concentration of NaCl was 7% （w/v）,while the total plant counts remained 10 7 CFU/mL. The lactic acid bacteria played an important role in the fermentation of Chinese rice wine because of the strong lactic acid production and high acid tolerance. The high tolerance to salt will be good for research of the potential probiotics.

关 键 词：乳酸菌 分离 鉴定 生物学特性 黄酒 

分 类 号：TS201.3[轻工技术与工程—食品科学]