笃斯越橘恒温自然发酵的主要微生物初步鉴定及应用  

Preliminary Identification and Application of Main Microorganisms Involved in Natural Fermentation of Vaccinium uliginosum L. at a Constant Temperature

作　　者：隋双 周赛楠 王萍[1] SUI Shuang;ZHOU Sai-nan;WANG Ping(School of Forestry,Northeast Forestry University,Harbin 150040,China)

机构地区：[1]东北林业大学林学院,黑龙江哈尔滨150040

出　　处：《现代食品科技》2018年第9期102-110,149,共10页Modern Food Science and Technology

基　　金：中央高校基本科研业务费专项资金项目(2572017CY02);哈尔滨市应用技术研究与开发项目(2017RAYXJ012)

摘　　要：以笃斯越橘恒温自然发酵液为研究对象,使用平板分离技术,对发酵液中的微生物组成进行分析。通过形态学鉴定及生理生化鉴定对分离菌株进行分析,结果为:笃斯越橘恒温自然发酵液中微生物主要为乳酸菌、酵母菌、醋酸菌及霉菌;菌株A1、A2为乳酸菌,其中菌株A1为乳杆菌属,菌株A2为链球菌属;菌株B1为酵母菌,菌株B1为克鲁维酵母属。将笃斯越橘恒温自然发酵液作为起始发酵种子接种于已灭菌的人工发酵基质进行发酵,总酚及黄酮含量对比发酵前分别提高了38.10%、5.69%,花色苷及原花青素含量对比发酵前分别降低了30.22%、31.26%,·OH清除率及总抗氧化能力对比发酵前分别提高了3.74%、39.22%,种子发酵液的抗氧化能力显著高于阳性对照组(p<0.01)。种子发酵终产物的乙醇含量为0.98%,为低醇发酵物。本试验为笃斯越橘加工提供了一种新的思路。The broth derived from the natural fermentation of Vaccinium uliginosum L. at a constant temperature was used as the research object, and the microbial composition was analyzed using the plate separation technique. The isolated strains were analyzed via morphological identification and physiological and biochemical identification. The results were as follows： The microorganisms in the natural fermentation broth of Vaccinium uliginosum L. were mainly lactic acid bacteria, acetic acid bacteria, yeast and molds; the strains A1 and A2 were lactic acid bacteria, with the strain A1 being Lactobacillus and the strain A2 being Streptococcus; the strain B1 was a yeast, and the strain B1 was Kluyveromyces. The broth derived from the constant temperature natural fermentation of Vaccinium uliginosum L. was inoculated as the starting fermentation seed into the sterilized artificial fermentation substrate for fermentation. The total phenolic content and total flavonoid content were increased by 38.10% and 5.69%, respectively, and the anthocyanin and procyanidin contents were reduced by 30.22% and 31.26%, respectively, and the ·OH scavenging capacity and the total antioxidant capacity were increased by 3.74% and 39.22%, respectively, compared with those before fermentation. The antioxidant capacity of the seed broth was significantly higher than that of the positive control group（P〈0.01）. The ethanol content in the final product of seed fermentation was 0.98%, indicating a low alcohol fermentation product. This experiment provided a new approach for processing Vaccinium uliginosum L.

关 键 词：笃斯越橘 微生物分析 种子发酵 抗氧化 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]