庆阳地区自然发酵辣椒酱优势菌种筛选及鉴定  

Screening and identification of fermentation microorganisms from traditional chili sauce in Qingyang

作　　者：梁单[1] 杨富民[1] 潘玲[1] 宋勇强[1] 陈海龙[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《甘肃农业大学学报》2014年第6期162-167,共6页Journal of Gansu Agricultural University

摘　　要：以甘肃庆阳地区自然发酵的辣椒酱为材料,采用平板透明圈、分解亚硝酸盐试验对发酵优势菌种进行初筛,通过产酸能力、产亚硝酸盐量进行复筛,并通过发酵菌株耐盐、耐温、耐酸、产酸等耐受性试验对自然发酵辣椒酱优势菌种进行了分离、筛选及鉴定.结果表明:初筛获得18株菌株中6株可产生透明圈,其中Q3菌株透明圈直径最大、产酸能力好,发酵液pH值、亚硝酸盐含量可降至4.63、0.54mg/kg;Q3菌落呈圆形,乳白色,表面光滑呈凸面,边缘整齐,黏滑,不透明;革兰氏染色、糖发酵、甲基红试验呈阳性,过氧化氢酶、运动性、明胶液化、硫化氢、吲哚反应呈阴性;16SrRNA鉴定属植物乳酸杆菌(Lactobacillus plantarum).Using naturally chili sauce from Qingyang City,Gansu Province,as fermented materials,with preliminary screening test on nitrite breakdown,second on acid producing capacity and nitrite production, then,conducting experiment on salt tolerance,temperature resistance,acid-resisting and acid-generating of fermentation strains,and determining the contents of amino acid nitrogen in fermentation broth through plate transparent circle method,at last the physiological and biochemical identification on dominant strains, as well as the identification were made.The results showed that eighteen strains were obtained,six of which could produce transparent circle,where the Q3 strains transparent circle bigger,better ability to pro-duce acid,the pH valueof the fermentation broth could be made down to 4.63,while the ability to better ni-trite decomposition could nitrite content of the fermentation liquid drops to 0.54 mg/kg.Colonies of Q3 were round,white,smooth,their surface were convex,neat edge,slimy,opaque.The results of Gram stain, sugar fermentation,methyl red test were all positive,and results of catalase,motility,gelatin liquefaction, hydrogen sulfide,indole reaction were all negative,combined with 16S rRNA identification means to identi-fy the dominant fermentation bacteria was Lactobacillus plantarum.

关 键 词：发酵辣椒酱 菌株筛选 16S rRNA鉴定 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]