果蔬发酵乳酸菌的筛选、鉴定及发酵性能分析  

Screening,Identification and Fermentation Characteristics of Lactic Acid Bacteria for Fermentation of Fruits and Vegetables

作　　者：王璐 王伟伟[2] 王艳霞 张瑶[1] 宋元达[1] WANG Lu;WANG Weiwei;WANG Yanxia;ZHANG Yao;SONG Yuanda(School of Agricultural Engineering and Food Science,Shandong University of Technology,Zibo 255000,China;Zibo Central Hospital,Zibo 255020,China)

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255000 [2]淄博市中心医院,山东淄博255020

出　　处：《食品科学》2020年第10期166-171,共6页Food Science

基　　金：淄博市校城融合项目(2017ZBXC169);山东省重点研发计划项目(2018GSF121013)。

摘　　要：采用MRS初筛培养基(pH 2.0)和复筛培养基(10%氯化钠、30%葡萄糖)从沂源山地苹果产区自然发酵苹果原浆样品中分离筛选出2株耐酸、耐盐、耐高糖乳酸菌,经生理生化及分子生物学鉴定分别为植物乳杆菌S3-10和干酪乳杆菌R10。通过测定菌体干质量、活菌数、pH值和酸度等指标对2株乳酸菌在MRS培养基和果蔬原浆中的发酵性能进行分析,发现2株菌具有生长繁殖旺盛、产酸速率快的特性,其中植物乳杆菌S3-10生长量和产酸量显著高于干酪乳杆菌R10。菌株S3-10和R10的果蔬发酵性能优异,在发酵果蔬汁、开发功能益生产品方面有广阔应用前景。In this study,two acid-tolerant,salt-tolerant and high glucose-tolerant strains were isolated from naturally fermented apple puree samples from the apple-producing area of Yiyuan Mountain in Shandong province through primary screening using MRS medium at pH 2.0 and secondary screening using MRS medium supplemented with 10%sodium chloride and 30%glucose.They were identified to be Lactobacillus plantarum S3-10 and L.casei R10 by physiological,biochemical and molecular biology characterization.The fermentation performances of the strains in MRS medium and fruit and vegetable puree were studied by measuring the dry cell mass,viable cell count,pH value and acidity.Results showed that the two strains had the characteristics of vigorous growth and rapid acid production.The growth and acid production of L.plantarum S3-10 were significantly higher than those of L.casei R10.Both strains display excellent fermentation performance,and have broad application prospects in fermenting fruit and vegetable juices and and developing functional probiotic products.

关 键 词：乳酸菌 果蔬发酵 筛选 鉴定 发酵性能 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]