云南传统腌制食品可培养乳酸菌多样性及其发酵特性研究  

Diversity and fermentation characteristics of culture-dependent lactic acid bacteria in Yunnan traditional preserved food

作　　者：张振宇[1,2] 杨海英 詹梦涛 陆小凯 杜刚 ZHANG Zhenyu;YANG Haiying;ZHAN Mengtao;LU Xiaokai;DU Gang(Key Laboratory of Chemistry in Ethnic Medicinal Resources,State Ethnic Affairs Commission&Ministry of Education,Yunnan Minzu University,Kunming 650500,China;Yunnan Institute of Drug,Kunming 650111,China;School of Chemistry and Environment,Yunnan Minzu University,Kunming 650500,China)

机构地区：[1]云南民族大学民族药资源化学国家民族事务委员会-教育部重点实验室,云南昆明650500 [2]云南省药物研究所,云南昆明650111 [3]云南民族大学化学与环境学院,云南昆明650500

出　　处：《中国酿造》2020年第4期53-56,共4页China Brewing

基　　金：国家自然科学基金项目(81860624);云南民族大学教学改革研究项目(2019)。

摘　　要：以云南传统腌制食品为研究对象,采用纯培养分离、形态学观察及分子生物学鉴定方法进行乳酸菌多样性考察,并对分离菌株进行了发酵特性初步研究。结果表明,云南传统特色腌制食品中可培养乳酸菌多样性强,从11个样本中分离得到10株优势乳酸菌,涵盖乳杆菌属(Lactobacillus)、明串球菌属(Leuconostoc)、肠球菌属(Enterococcus)的菌株,分别为短乳杆菌(Lactobacillus brevis)1097b、哈尔滨乳杆菌(Lactobacillus harbinensis)1119b、干酪乳杆菌(Lactobacillus casei)1128b、戊糖乳杆菌(Lactobacillus pentosus)1133b、植物乳杆菌(Lactobacillus plantarum)1116b、1125b、1126b、1127b、肠系膜明串珠菌(Leuconostoc mesenteroides)1089b、粪肠球菌(Enterococcus faecium)1129b;另外,不同分离源的乳酸菌发酵特性差异显著,乳酸发酵类型多样性丰富。Using Yunnan traditional preserved food as the research object, the diversity of lactic acid bacteria was investigated by isolation of pure culture, morphological observation and molecular biology identification technique, and the fermentation characteristics of the isolated strains were studied.The results showed that the diversity of culture-dependent lactic acid bacteria was high in Yunnan traditional preserved food, and 10 dominant lactic acid bacteria were isolated from 11 samples, including the strains of Lactobacillus, Leuconostoc and Enterococcus, which were Lactobacillus brevis 1097 b,Lactobacillus harbinensis 1119 b, Lactobacillus casei 1128 b, Lactobacillus pentosus 1133 b, Lactobacillus plantarum 1116 b, 1125 b, 1126 b and 1127 b,Leuconostoc mesenteroides 1089 b, Enterococcus faecium 1129 b. In addition, the fermentation characteristics of different sources of lactic acid bacteria were significantly different, and the lactic acid fermentation types were diverse.

关 键 词：传统腌制食品 乳酸菌 多样性 发酵特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]