除膻菌株分离鉴定及其对膻味脂肪酸降解能力的研究  

Isolation and identification of mutton odour removing strains and their degradation ability on odour fatty acids

作　　者：李秋桐 母应春 苏伟 LI Qiutong;MU Yingchun;SU Wei(School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China;Guizhou Provinc Key Laboratory of Agricultural and Animal Products Processing&Storage,Guiyang 550025,China)

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025 [2]贵州省农畜产品贮藏与加工重点实验室,贵州贵阳550025

出　　处：《中国酿造》2019年第8期50-55,共6页China Brewing

基　　金：贵州省重大科技专项计划项目（黔科合重大专项字[2016]3002号）;贵州省科技计划项目（黔科合平台人才[2018]5781号）;遵义市工程技术研究中心项目（遵市科台人才[2017]13号）

摘　　要：为了分离筛选出能作用于膻味脂肪酸的微生物,从火腿和土壤中分离出11株菌,这11株菌均能对羊油脂进行水解。通过形态学、生理生化特征鉴定及16S rRNA基因序列和ITS基因序列分子生物学鉴定,确定为6株细菌和5株霉菌。分别将11株菌接种到加入4-甲基辛酸和4-乙基辛酸的液体培养基进行发酵,发现4-甲基辛酸的减少量达到30%~70%,4-乙基辛酸减少量达到10%~70%。这11株菌对膻味脂肪酸具有不同程度的降解作用,该研究结果可为微生物羊肉除膻提供理论基础。In order to isolate and screen microorganisms capable of acting on mutton odour fatty acid,11 strains capable of hydrolyzing sheep fat were isolated from ham and soil.Among them,six strains of bacteria and five strains of mold were identified by morphological,physiological and biochemical characteristics and molecular biological identification based on 16S rRNA gene sequences and ITS gene sequences.The 11 strains were inoculated separately into the liquid medium containing 4-methyloctanoic acid and 4-ethyloctanoic acid for fermentation.The results showed that the reduction of 4-methyloctanoic acid reached 30%-70%,and the reduction of 4-ethyloctanoic acid reached 10%-70%.The 11 strains had different degrees of degradation on odour fatty acid,which provided a theoretical basis for the removal of mutton odour by microorganisms.

关 键 词：羊油 脂肪酶产生菌 鉴定 膻味脂肪酸 降解 

分 类 号：Q938.15[生物学—微生物学]