黄酒米浆水中抗菌乳酸菌的筛选及特性分析  

Screening and Characteristic Analysis of Antibacterial Lactic Acid Bacteria from Rice Pulp of Huangjiu

作　　者：刘彩琴[1] 陆胤[1] 王石磊[1] 王楠[1] 陈虹[1] LIU Cai-qin;LU Yin;WANG Shi-lei;WANG Nan;CHEN Hong(College of Biology and Environment Engineering,Zhejiang Shuren University,Hangzhou 310015,China)

机构地区：[1]浙江树人大学生物与环境工程学院,浙江杭州310015

出　　处：《食品工业科技》2020年第9期114-118,共5页Science and Technology of Food Industry

基　　金：浙江省基础公益研究项目(GN20C200067);浙江树人大学黄酒学院项目,浙江树人大学“中青年学术团队”项目。

摘　　要：为了筛选黄酒米浆水中具有抗菌特性的乳酸菌,通过初筛和复筛实验分离、纯化了具有抗菌特性的乳酸菌,通过形态学观察、生理生化反应对菌株进行分类,通过有机酸干扰排除试验对所产抑菌物质进行初步分析。结果表明,从黄酒米浆水中筛选出36株对蜡样芽孢杆菌和大肠杆菌具有抑菌作用的乳杆菌,根据生理生化特征初步判断为植物乳杆菌、微小乳杆菌、鸟乳杆菌不解棉籽糖亚种乳杆菌、鼠李糖乳杆菌、马乳酒样乳杆菌、卷曲乳杆菌、嗜酸乳杆菌等。这些乳酸菌产生的抑菌物质非乳酸菌发酵产生的乳酸、乙酸和盐酸。本研究结果为黄酒米浆水中抑菌物质的开发及研究提供了基础。In order to screen the lactic acid bacteria(LAB)with antibacterial properties in rice pulp of Huangjiu,antibacterial LAB were isolated and purified by preliminary screening and re-screening experiments.Morphological observation,physiological and biochemical reaction were used to classify the strains.The antibacterial substances were preliminarily analyzed by excluding acid interference test.The results showed that the screened 36 lactobacllus inhibited the growth of Bacillus cereus and Escherichia coli.According to their physiological and biochemical characteristics,they were identified as L.plantarum,L.minor,L.aviarius subsp.araffinosus,L.rhamnosus,L.kefiranofaciens,L.crispatus,L.acidlophilus,etc.The antibacterial substances produced by these LAB were not lactic acid,acetic acid and hydrochloric acid.The results provided a basis for further research of antibacterial substances in rice pulp of Huangjiu.

关 键 词：乳酸菌 黄酒米浆水 抑菌 筛选 

分 类 号：TS261.1[轻工技术与工程—发酵工程]