自然发酵糯玉米中细菌多样性分析及纯菌种对其加工特性的影响  

Analysis of Bacterial Diversity in Naturally Fermented Waxy Corn and Effects of Pure Fermentation on Its Processing Characteristics

作　　者：张大力 冯艳鹤 刘炳利 潘聪 封玲 郑明珠 ZHANG Dali;FENG Yanhe;LIU Bingli;PAN Cong;FENG Ling;ZHENG Mingzhu(National Engineering Laboratory for Wheat and Corn Further Processing,College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]吉林农业大学食品科学与工程学院,小麦和玉米深加工国家工程实验室,吉林长春130118

出　　处：《食品科学》2018年第18期109-114,共6页Food Science

基　　金：“十三五”国家重点研发计划重点专项(2016YFD0400401)。

摘　　要：目的:研究自然发酵糯玉米中细菌的菌群组成,以及其中乳酸菌对糯玉米粉加工特性的影响。方法:以地方特色的糯玉米为原料,采用MiSeq技术对自然发酵菌液中细菌16S rDNA的V3~V4区进行测序分析,获得自然发酵液中的细菌多样性。对其中的1株优势菌株进行筛选鉴定,比较纯菌种发酵和自然发酵对糯玉米粉的糊化特性和质构特性的影响。结果:自然发酵液菌中乳杆菌(Lactobacillus)为优势菌,经形态学特征、生理生化特征及16S rDNA基因序列分析鉴定其为发酵乳杆菌(Lactobacillus fermentum)。经过纯种发酵后糯玉米粉的峰值黏度、衰减值和最终黏度显著提高,回生值显著降低;经过蒸制后硬度、黏附性、胶着性和咀嚼性显著增高从而改善糯玉米粉质特性。Objective:To study the bacterial diversity of waxy corn during natural fermentation and the influence of lactic acid bacterial fermentation on processing properties of waxy corn meal.Methods:The V3–V4 variable region of bacterial 16S rDNA genes from naturally fermented waxy corn was sequenced using MiSeq platform and the bacterial diversity was evaluated.One dominant strain was screened out and identified.Additionally,the effects of pure strain and natural fermentations on the pasting and textural properties of waxy corn meal were compared as well.Results:Lactobacillus fermentum was identified as the dominant bacteria by morphological,physiological and biochemical characteristics and 16S rDNA gene sequence analysis.Pure fermentation significantly increased the peak viscosity,final viscosity and breakdown value and significantly reduced setback value;furthermore,steaming significantly increased hardness,adhesiveness,and chewiness,thereby improving the farinographic properties of waxy corn meal.

关 键 词：糯玉米 多态性分析 16S rDNA 糊化特性 质构特性 

分 类 号：TS213.4[轻工技术与工程—粮食、油脂及植物蛋白工程]