酥油中增香型乳球菌的分离鉴定及其产香特性的初探  

Isolation and identification of flavoring Lactococcus from butter and preliminary study on aroma characteristics

作　　者：李瑶[1] 李宝坤[1] 卢士玲[1] 李开雄[1] 杨艳斌[1] 郑晓吉[1] 裴龙英 

机构地区：[1]石河子大学食品学院,石河子832003

出　　处：《食品科技》2014年第7期16-21,共6页Food Science and Technology

基　　金：国家自然科学青年基金项目(31201395);国家自然科学地区基金项目(30960001);石河子大学高层次人才启动项目(RCZX201223)

摘　　要：从15份酥油样品共分离出46株乳球菌。用酚试剂分光光度法测定单菌株发酵乳中的乙醛含量,用邻苯二胺法测定其双乙酰含量,以保加利亚乳杆菌和嗜热链球菌为标准菌株来筛选产香能力较强的乳球菌,得到19株乳球菌,其中产双乙酰能力较强的有3株,产乙醛能力较强的有16株。经过16S rDNA序列测定得到19株菌分别属于肠球菌属(Enterococcus)和链球菌属(Streptococcus)。从中选择3株菌,测定其在不同发酵条件下乙醛和双乙酰的含量变化,对其产香特性进行初步研究。From 15 parts melted butter 46 strains of Lactococcus were isolated. Determined the acetaldehyde and diacetyl compounds in the single strain fermented milk. To screen Lactobacillus those high levels of acetaldehyde and diacetyl by using L. delbrueckii subsp, bulgaricus and S. thermophilus for the standard strains, 19 strains of Lactobacillus was isolated, 3 strains producing high content of diacetyl and 16 strains have strong ability of acetaldehyde. By 16S rDNA gene sequence analysis method, 19 strains belonging to Enterococcus and Streptococcus. The changes of acetaldehyde and diacetyl contents during the cultivation of milk femented by 3 strains of bacteria, makes preliminary research on its aroma characteristics.

关 键 词：乳球菌 酚试剂分光光度法 邻苯二胺法 乙醛 双乙酰 16S RDNA 

分 类 号：TS201.3[轻工技术与工程—食品科学]