发酵黑木耳酱菜益生乳酸菌菌株的筛选  

Screening of the Probiotic Lactobacillus for Fermented Pickles from Black Fungus

作　　者：张明[1] 李新胜[1] 马超[1] 王朝川[1] 孟晓峰[1] 吴茂玉[1] Zhang Ming;Li Xinsheng;Ma Chao;Wang Chaochuan;Meng Xiaofeng;Wu Maoyu(Jinart Fruit Research Institute,China Supply and Marketing Cooperatives,Jinan 250014)

机构地区：[1]中华全国供销合作总社济南果品研究院,济南250014

出　　处：《中国食品学报》2018年第11期97-102,共6页Journal of Chinese Institute Of Food Science and Technology

基　　金：泰山产业领军人才项目(LJNY2015004)

摘　　要：以从四川泡菜母液中自行分离筛选的8株乳酸菌株为试验菌株,通过考察菌种生长速度,耐胃酸、耐胆盐、耐食盐性能,对辣椒、大蒜、生姜、花椒浸提液耐受能力,以及发酵木耳性能等指标,研究得到生长速度快,耐受人体胃肠道极端环境,在高浓度香辛料条件下正常生长,发酵木耳性能较好的4株乳酸菌株。以Z3、Z4、Z8、Z11作为木耳酱菜发酵的备选菌株,活化培养48 h后酸度值分别为1.6×10-2°T,1.85×10-2°T,2.0×10-2°T和2.1×10-2°T;4株备选菌株在pH1.5,0.3%牛胆盐、8%NaCl等模拟人体胃肠道和实际生产极端环境中耐受性良好;4株备选菌株在15%鲜姜、15%鲜蒜、6%辣椒、3%花椒等高浓度香辛料环境中生长良好;在木耳酱菜发酵过程中,木耳粒度越大越有利于乳酸菌发酵,4株备选菌株在30℃条件下静置发酵整片状木耳4 d,发酵液pH值分别达3.35,3.22,3.28和3.45。本试验结果为进一步开发黑木耳酱菜产品提供理论依据。The eight test strains of lactic acid bacteria screening separate from the mother liquor of Sichuan pickles,by examining the growth of bacteria, resistant to gastric acid, bile salt, salt performance, pepper, garlic, ginger, pepper extract, as well as fungus fermentation performance indicators, Got the 4 Lactobacillus strains that fast growth, the human gastrointestinal tract can with stand extreme conditions, at high concentrations spice conditions can grow normally,and lactic acid fermentation better performance fungus. The results showed that Z3, Z4, Z8, Z11 as an alternative strain of fungus dish fermentation, after activation for 48 h acidity values were 1.6×10^-2°T, 1.85×10^-2°T, 2.0×10^-2°T and 2.1×10^-2°T; In pH1.5, 0.3% bile salt, 8% NaCl equivalent analog human gastrointestinal tract and actual production is well tolerated extreme environments; In 15% fresh ginger, 15% fresh garlic, 6% chili, and 3% pepper high concentration of spices environment grows well; In the Fungus pickles fermentation process, the fungus granularity more conducive to lactic acid fermentation, after standing at 30 ℃, fermentation whole flaky fungus 4 d, the broth pH reach 3.35, 3.22, 3.28 and 3.45 respectively. Provide a theoretical basis for the further development of black fungus pickles products.

关 键 词：益生乳酸菌 黑木耳酱菜 菌株筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学]