一株高产酸乳酸菌的分离鉴定及生物学特性研究  

Study on isolation and characterization of high acid-producing lactic acid bacteria

作　　者：孔彦卓 尹乐斌[1,2] 雷志明 张昌运[1] 张臣飞[1] 赵良忠 KONG Yan-zhuo YIN Le-bin LEI Zhi-ming ZHANG Chang-yun ZHANG Chen-fei ZHAO Liang-zhong(Department of Biological and Chemical Engineering, Shaoyang University, Shaoyang 422000 Soybean Processing Techniques of the Application and Basic Research Base in Hunan Province, Shaoyang 422000)

机构地区：[1]邵阳学院生物与化学工程系,邵阳422000 [2]豆制品加工技术湖南省应用基础研究基地,邵阳422000

出　　处：《中国食品添加剂》2017年第9期88-94,共7页China Food Additives

基　　金：湖南省大学生研究性学习和创新性实验计划项目(项目编号:2016[96]);湖南省科技计划项目"湖湘青年英才"(2016RS3035);湖南省教育厅青年项目(13B110);豆制品加工技术湖南省应用基础研究基地(2013TP4068)

摘　　要：利用MRS选择性培养基从豆清发酵液中分离筛选乳酸菌。经初筛得到5株乳酸菌,通过比较不同乳酸菌在同一条件下的p H和产乳酸量复筛得到一株产酸较高、p H较低的优势产酸乳酸菌,对其编号为M-6。根据菌株的形态学观察、生理生化试验以及16S r RNA基因序列分析鉴定,初步将该菌株鉴定为肠膜明串珠菌(Leuconostoc mesenteroides strain M-6)。对其进行生物学特性研究,发现菌株M-6的最适生长温度在30℃,适宜p H范围为5.5~8.5,菌株在该温度下发酵20 h后菌液OD600nm高达1.2917,p H低至4.16(总酸),且菌株M-6有一定的耐盐受性,当Na Cl浓度大于3%时,菌株生长受到明显抑制。因分离得到的肠膜明串珠菌M-6具有较强的产酸能力,可利用其发酵制备豆腐凝固剂,在豆制品生产领域具有良好的应用前景。In the experiment, the MRS selective medium was used to isolate lactic acid bacteria from naturally fermented soybean broth. Five kinds of lactic acid bacteria were isolated. Comparing the pH value and the amount of lactic acid produced by these strains under same conditions, a lactic acid bacterium named strain M-6, which had high acid-producing capability and low pH, was screened out. After morphological observation, physiological and biochemical test and combined with 16S rRNA gene sequence analysis identification, this strain was identified as leuconostoc mesenteroides strain M-6. After studied on biological characteristics, it was discovered that, the optimum growth temperature of strain M-6 was at 30℃, and optimum pH range was 5.5 - 8.5. After 20 hours fermentation, the OD600nm value reached 1.2917 and the pH value reached 4.16. Strain M-6 had a certain salt tolerance, but when the concentration of NaC1 was greater than 3%, the growth of strain M-6 was significantly inhibited. As the leuconostoc mesenteroides strain M-6 has a strong acid-producing capability, its fermentation products can be used as a tofu coagulant, which has a good potential in soybean production industry.

关 键 词：豆清发酵液 乳酸菌 肠膜明串珠菌 豆腐凝固剂 生物学特性 

分 类 号：Q939.117[生物学—微生物学]