传统酸面团中优势乳酸菌的分离及性能研究  

Study on Separation and Performance of Dominant Lactic Acid Bacteria in Traditional Sourdough

作　　者：王丽群[1] WANG Liqun(Food Processing Institute,Heilongjiang Academy of Agricultural Sciences,Harbin Heilongjiang 150086)

机构地区：[1]黑龙江省农业科学院食品加工研究所,黑龙江哈尔滨150086

出　　处：《现代农业科技》2021年第16期211-213,共3页Modern Agricultural Science and Technology

基　　金：黑龙江省政府博士后资助项目(LBH-Z15195);黑龙江省“百千万”工程科技重大专项资助项目(2019ZX08B02-2);黑龙省农业科学院科技攻关项目(2021YYYF040);国家水稻产业技术体系项目(CARS-01-45)。

摘　　要：以自然发酵的传统酸面团为研究对象,对其中的优势乳酸菌进行分离及鉴定,并评价其产酸性能。结果表明:共筛选到7株乳酸菌,经形态学及16S rDNA序列分析鉴定为面包乳杆菌1株、短乳杆菌1株、植物乳杆菌3株、白面粉乳杆菌2株;供试乳酸菌的产酸能力具有菌种及菌株特异性,其中植物乳杆菌L2-2产酸能力最强,37℃发酵24 h发酵液pH值可达3.81。Taking naturally fermented traditional sourdough as the research object,its dominant lactic acid bacteria were isolated and identified,and the acid production performance of lactic acid bacteria were evaluated.The results showed that,a total of 7 lactic acid bacteria were screened,these tested strains were identified as 1 strain of Lactobacillus crustorum,1 strain of Lactobacillus brevis,3 strains of Lactobacillus plantarum,2 strains of Lactobacillus siliginis by the morphological properties and 16S rDNA sequencing;the acid production ability of the tested lactic acid bacteria were specific to species and strains.Among them,Lactobacillus plantarum L2-2 had the strongest ability to produce acid,and the pH value of the fermentation broth reached 3.81 after fermentation at 37℃for 24 hours.

关 键 词：酸面团 乳酸菌 分离 鉴定 性能 

分 类 号：TS201.3[轻工技术与工程—食品科学]