纯种乳酸菌接种发酵辣椒综合品质特性研究  

Comprehensive quality characteristics of fermented chili by pure lactic acid bacteria

作　　者：王雪雅[1] 吴华丽 丁筑红[3] 蓬桂华[1] 孙小静[1] 彭邦远[3] 张洪礼[3] 尹智华[3] 

机构地区：[1]贵州省辣椒研究所,贵州贵阳550006 [2]贵州省独山县农村工作局,贵州独山558200 [3]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2016年第9期119-124,共6页China Brewing

基　　金：黔农科院院专项(〔2016〕022号)

摘　　要：为了获得高产γ-氨基丁酸(GABA)且综合性能优良的乳酸菌,以10株乳酸菌作为出发菌株对发酵辣椒进行纯种接种发酵,采用逼近理想解排序(TOPSIS)法分别从发酵产酸、抑菌性、亚硝酸盐积累以及生成γ-氨基丁酸能力等方面进行多因素综合评价。结果表明,发酵乳杆菌与食果糖乳杆菌的产酸速度较好,最终产酸量分别为0.020 8 g/100 g、0.020 3 g/100 g;乳链球菌和戊糖乳杆菌对大肠杆菌和金黄色葡萄球菌的抑菌作用最明显,其抑菌圈直径d=11 mm;乳酸片球菌产亚硝酸盐能力最弱,最终含量为1.7 mg/kg;食果糖乳杆菌与乳酸片球菌产GABA能力强,分别为1.97 mmol/L、1.86 mmol/L。采用TOPSIS法对10株菌种进行多因素综合评价,最终得到发酵乳杆菌与食果糖乳杆菌为综合品质特性较好的发酵优良菌株。In order to obtain lactic acid bacteria （LAB） with high yield γ-aminobutyric acid （GABA） and good combination properties, using ten LAB strains as original strain, the chili was fermented by pure lactic acid bacteria. The multi-factor comprehensive evaluation of acidogenic fermentation, antibacterial activity, nitrite accumulation and γ-aminobutyric acid generating capacity were analyzed by technique for order preference by technique for order preference by similarity to ideal solution （TOPSIS）. The results showed that the acid production speed of Lactobacillus fermentum and Lactobacillus frutivorans were better, and the acid yield were 0.020 8 g/100 g and 0.020 3 g/100 g, respectively. Antibacterial activities of Streptococcus lactis and Lactobacillus pentosus on Escherichia coli and Staphylococcus aureus were the most obvious, and the diameter of antibacterial circle was 11mm. The capacity of nitrite production of Pediococcus acidilactici was the weakest, and the nitrite content was 1.7 mg/kg. The GABA yield of P. acidilacti and L. fructivorans was the highest, and the GABA yields were 1.97 mmol/L and 1.86 mmol/L, respectively. The multi-factor comprehensive evaluations of 10 strains were analyzed by TOPSIS. Finally, the L. fermentum and P. acidilacti with good comprehensive quality characteristics were excellent fermentation strains.

关 键 词：发酵辣椒 Γ-氨基丁酸 乳酸菌 

分 类 号：S182[农业科学—农业基础科学] TS205.5[轻工技术与工程—食品科学]