发酵米粉中优良细菌的分离筛选及鉴定  

Isolation and identification of excellent bacteria in fermented rice noodles

作　　者：熊香元 张立钊 陈力力[1,2] 龚慧可 周玥[1,2] 任佑华[1,2] XIONG Xiangyuan;ZHANG Lizhao;CHEN Lili;GONG Huike;ZHOU Yue;REN Youhua(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Provincial Key Laboratory of Food Science and Biotechnology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科技学院,湖南长沙410128 [2]食品科学与生物技术湖南省重点实验室(湖南农业大学),湖南长沙410128

出　　处：《食品与发酵工业》2020年第14期142-147,共6页Food and Fermentation Industries

基　　金：国家高技术研究发展计划(863计划)(2013AA102107);湖南省自然科学基金_青年基金项目(2018JJ3224)。

摘　　要：该文以米粉发酵液为样品进行发酵米粉优良菌株的分离筛选及鉴定研究。从米粉发酵液样品中分离118株产乳酸细菌,首先通过产酸能力为指标筛选出产酸能力较强的35株菌株,再利用主成分分析方法,通过测定菌株产淀粉酶、蛋白酶、脂肪酶活性,最终得到7株性能优良的菌株。这7株菌株大米发酵液p H为4. 21~4. 50,淀粉酶活性为97. 74~210. 43 U/m L,蛋白酶活性为3. 97~9. 34 U/m L,脂肪酶活性为0~2. 15 U/m L。通过形态学特征观察、生理生化试验和16S r DNA序列分子鉴定,确定R133、R02、R1212、R1310、R13为戊糖片球菌(Pediococcus pentosaceus),R29为发酵乳杆菌(Lactobacillus fermentum),R112枯草芽孢杆菌(Bacillus subtilis)。这7株菌株具有制备米粉专用发酵剂良好的应用前景。The isolation,screening and identification of excellent strains from rice noodle fermentation broths were studied. First,118 strains with lactic acid production capacity were isolated. Thirtyfive strains with strong acid production ability were screened by pH determination,and then seven strains with excellent performance were obtained by measuring the activity of amylase,protease and lipase with principal component analysis method. After fermentation of these seven strains,the p H was4. 21-4. 50,the amylase and protease activity were 97. 74-210. 43 U/m L and 3. 97-9. 34 U/m L respectively,and the lipase activity ranged between 0-2. 15 U/m L. Based on morphological observation,physiological and biochemical tests and 16 S r DNA sequence analysis,R133,R02,R1212,R1310,R13 were identified as Pediococcus pentosaceus,R29 as Lactobacillus fermentum and R112 as Bacillus subtilis. These seven strains have good application prospects as rice noodle starter.

关 键 词：发酵米粉 筛选 鉴定 细菌 酶活性 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]