青方腐乳中丁酸梭菌分离鉴定及与乳酸菌共培养研究  

Isolation and Identification of Clostridium butyricumin Grey Sufu and Its Co-culture with Lactic Acid Bacteria

作　　者：马艳莉 段哲[1] 梁静静 李素萍 丁玉峰 刘亚琼 MA Yan-li;DUAN Zhe;LIANG Jing-jing;LI Su-ping;DING Yu-feng;LIU Ya-qiong(Key Laboratory of Industrial Microbial Resources and Fermentation Technology in Henan Province,Nanyang Institute of Technology,Nanyang 473004,China;College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China)

机构地区：[1]南阳理工学院河南省工业微生物资源与发酵技术重点实验室,河南南阳473004 [2]河北农业大学食品科技学院,河北保定071000

出　　处：《中国调味品》2020年第9期64-68,共5页China Condiment

基　　金：国家自然科学基金(31601462);河北省高等学校科学技术研究项目(BJ2017016);河南省工业微生物资源与发酵技术重点实验室开放课题(IMRFT20180308,HIMFT20190308)。

摘　　要：青方腐乳是中国特有的传统调味品,风味独特,营养丰富,前期研究发现其富含丁酸及益生菌丁酸梭菌,该研究在前期实验基础上从青方腐乳中分离鉴定丁酸梭菌,并研究其与乳酸菌共培养特性,以期为益生菌在青方腐乳中的应用奠定基础。结果表明,使用亨盖特厌氧法从青方腐乳中分离得到12株菌,其中两株菌(BP01和BP02)高产丁酸,发酵48h培养液中丁酸含量分别为6.48mmol/L和3.27mmol/L,分子生物学鉴定表明BP01菌株为丁酸梭菌;共培养实验发现,丁酸梭菌和乳酸菌具有互利共生关系,丁酸梭菌BP01可防止乳酸过度积累,促进乳酸菌LB01生长,使其发酵24h的活菌数提高30.7%;乳酸菌LB01可促进丁酸梭菌BP01生长,共培养24h发酵液中丁酸含量明显上升,由单独培养的6.5mmol/L增加为10.2mmol/L。Grey sufu is a unique traditional condiment in China,which has unique flavor and rich nutrition.It is found that grey sufu is rich in butyric acid and the probiotics Clostridium butyricum from the previous studies.In this study,on the basis of previous experiments,Clostridium butyricum is isolated and identified from grey sufu,and its co-culture characteristics with lactic acid bacteria are studied in order to lay a foundation for the application of probiotics in grey sufu.The results show that 12 strains of bacteria are isolated from grey sufu using Hungate anaerobic method,two of them(BP01 and BP02)are high-yield butyric acid,and the butyric acid content in 48 hfermentation medium is 6.48 mmol/L and 3.27 mmol/L respectively.The molecular biological identification shows that BP01 strain is Clostridium butyricum.The co-culture experiment shows that the two strains have a mutually beneficial symbiotic relationship,and Clostridium butyricum BP01 could prevent the excessive accumulation of lactic acid,promote the growth of Lactobacillus LB01 and the number of viable bacteria is increased by 30.7%after fermentation for 24 h.Lactobacillus LB01 could promote the growth of Clostridium butyricum BP01,and the content of butyric acid in the fermentation broth is increased significantly after co-culture for 24 h,from 6.5 mmol/L cultured alone to 10.2 mmol/L.

关 键 词：青方腐乳 丁酸梭菌 分离鉴定 乳酸菌 共培养 

分 类 号：TS264.25[轻工技术与工程—发酵工程]