传统酱油酿造过程中优势细菌的筛选及功能分析  

Screening and function analysis of dominant bacteria in traditional fermentation process of soy sauce

作　　者：庞超 耿涵 姚汐雨 石叶帆 朱丹 赵莹 于海 朱龙 梁永正 PANG Chao;GENG Han;YAO Xiyu;SHI Yefan;ZHU Dan;ZHAO Ying;YU Hai;ZHU Long;LIANG Yongzheng(College of Food Science and Engineering,Yangzhou University,Yomgzhou 225000,China;Jiangsu Tian Xiang Food Co.,Ltd.,Suqian 223800,China;Jiangsu Kang Wang Food Co.,Ltd.,Yangzhou 225000,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225000 [2]江苏天之香食品有限公司,江苏宿迁223800 [3]江苏康旺食品有限公司,江苏扬州225000

出　　处：《中国酿造》2018年第6期41-45,共5页China Brewing

基　　金：宿迁市科技项目(L201511);扬州市科技计划项目(YZ2015036);扬州大学大学生学术科技创新基金(X20171060)

摘　　要：以酱油酿造过程中发酵2个月的黄豆为试验材料,以蛋白酶活力、硫化氢和生物胺产生性能为评价指标,进行菌株筛选和鉴定,并对菌株的发酵性能及功能性进行分析。结果表明,筛选得到5株优势菌株(分别编号为菌株3~#、4~#、6~#、7~#、9~#),经形态学、生理生化特性及16S rDNA序列分析,鉴定菌株6~#、9~#为发酵乳杆菌(Lactobacillus fermus),菌株3~#、4~#、7~#为枯草芽孢杆菌(Bacillus subtilis)。通过耐盐性、生长曲线、抑菌性及氨基酸态氮含量分析,得知菌株6~#、9~#的耐盐及蛋白降解能力较强,其氨基酸态氮含量均>1.2 mg/g。菌株3~#、4~#、7~#的生长能力和抑菌性较强,其抑制大肠杆菌的透明圈直径分别为18.5 mm、16.0 mm、17.0 mm,抑制金黄色葡萄球菌的透明圈直径分别为15.0 mm、14.5 mm、14.0 mm。The soybean fermented for two months during soy sauce brewing process was selected as the test material. The strains were screened and identified with protease activity, hydrogen sulfide and the production performance of biogenic amines as evaluation indexes, and the fermentation performance and functionality of the strain were analyzed. The results showed that 5 dominant strains were selected, and the numbers were 3^#, 4^#, 6^#,7^#and 9^#, respectively. The morphological, physiological and biochemical characteristics and 16 S rDNA sequence analysis showed that strains 6^#and9^#were Lactobacillus fermus, and strains 3^#, 4^#and 7^#were Bacillus subtilis. The salt tolerance, growth curve, bacteriostasis tests and amino acid nitrogen tests showed that the salt tolerance and protein degradation ability of L. fermus 6^#and 9^#were stronger, and the content of amino nitrogen were both more than 1.2 mg/g. The growth ability and bacteriostasis of B. subtilis 3^#, 4^#and 7^#were stronger, and the antibacterial circle diameter of inhibiting E. coli were 18.5 mm, 16.0 mm and 17.0 mm, respectively. The antibacterial circle diameter of inhibiting S. aureus were 15.0 mm, 14.5 mm and14.0 mm, respectively.

关 键 词：传统发酵酱油 分离纯化 优势菌株 筛选 鉴定 

分 类 号：TS201.3[轻工技术与工程—食品科学]