南宁地区米酒曲源乳酸菌在糯米汁中氨基酸和有机酸代谢特征研究  

Metabolic characteristics of amino acid and organic acid in glutinous rice juice fermented by lactic acid bacteria isolated from rice wine koji in Nanning aera

作　　者：葛东颖 何梦雪 张振东[1] 钟小丹 颜娜 郭壮[1] GE Dongying;HE Mengxue;ZHANG Zhendong;ZHONG Xiaodan;YAN Na;GUO Zhuang(Hubei Provincial Engineering and Technology Research Center for Food Ingredients,Hubei University of Arts and Science,Xiangyang 441053,China;Granny Mi Biotechnology Hubei Co.,Ltd.,Xiaogan 432003,China)

机构地区：[1]湖北文理学院湖北省食品配料工程技术研究中心,湖北襄阳441053 [2]湖北米婆婆生物科技股份有限公司,湖北孝感432003

出　　处：《中国酿造》2020年第9期53-57,共5页China Brewing

基　　金：湖北省自然科学基金计划项目(2016CFB527);湖北省荆楚卓越工程师协同育人计划项目(201657)。

摘　　要：该研究采用纯培养技术对广西南宁地区米酒曲中乳酸菌多样性进行了解析,旨在揭示其分离株在糯米汁中产氨基酸和有机酸的特征。结果表明,11个样品共分离出20株乳酸菌,分别被鉴定为戊糖片球菌(Pediococcus pentosaceus)、融合魏斯氏菌(Weissella confuse)、类肠膜魏斯氏菌(Weissella paramesenteroides)、屎肠球菌(Enterococcus faecium)、台湾乳球菌(Lactococcus taiwanensis)、植物乳杆菌(Lactobacillus plantarum)和戊糖乳杆菌(Lactobacillus pentosus),其中戊糖片球菌(P.pentosaceus)占分离株的35%,为南宁地区米酒曲中的优势乳酸菌。选取除屎肠球菌(E.faecium)外的16株乳酸菌分离株进行糯米汁纯种发酵,结果发现所有菌株均不产氨基酸,乳酸为糯米汁中主要有机酸。主成分分析(PCA)结果表明,融合魏斯氏菌(W.confuse)HBUAS53367产有机酸的能力较强,可用于后续进一步研究。The diversity of lactic acid bacteria in rice wine koji collected from Nanning,Guangxi province was analyzed by pure culture technique,and the metabolic characteristics of amino acids and organic acids in glutinous rice juice fermented by parts of these isolates were also revealed.The results indicated that 20 strains of lactic acid bacteria were isolated from 11 samples,which were identified as Pediococcus pentosaceus,Weissella confuse,Weissella paramesenteroides,Enterococcus faecium,Lactococcus taiwanensis,Lactobacillus plantarum and Lactobacillus pentosus.Meanwhile,P.pentosaceus accounted for 35%of the isolates,which were the dominant strains of rice wine koji samples.16 lactic acid bacteria isolates,except for E.faecium,were selected for pure breed fermentation of glutinous rice juice.The results showed that all strains had no ability to produce amino acids,and the main organic acids in fermented glutinous rice juice were lactic acid.The results of principal component analysis(PCA)indicated that W.confuse HBUAS53367 had relatively strong ability to produce organic acid,which could be used for further study.

关 键 词：米酒曲 乳酸菌 分离鉴定 有机酸 氨基酸 代谢特征 

分 类 号：TS201.3[轻工技术与工程—食品科学]