传统老酵头对面团中金黄色葡萄球菌的抑制作用研究  

Inhibition Effect of Traditional Sourdough Starter(Jiaotou)on Staphylococcus Aureus in Dough

作　　者：索标 王瑞 常玉婷 冻梓杰 宋淼 黄忠民[1,2] 艾志录 SUO Biao;WANG Rui;CHANG Yuting;DONG Zijie;SONG Miao;HUANG Zhongmin;AI Zhilu(College of Food Science and Technology,Henan Agricultural University,Zhengzhou 450002,Henan;Key Laboratory of Staple Grain Processing,Ministry of Agriculture and Rural Affairs,Zhengzhou 450002,China;National R&D Center for Frozen Rice&Wheat Products Processing Technology,Zhengzhou 450002,China;Henan Engineering Laboratory of Quick-Frozen Flour-Rice Food and Prepared Food,Zhengzhou 450002,China)

机构地区：[1]河南农业大学食品科学技术学院,河南郑州450002 [2]农业农村部大宗粮食加工重点实验室,河南郑州450002 [3]国家速冻米面制品加工技术研发专业中心,河南郑州450002 [4]速冻面米及调制食品河南省工程实验室,河南郑州450002

出　　处：《食品科技》2021年第6期151-156,共6页Food Science and Technology

基　　金：河南省重点研发与推广专项(182102110025);国家自然科学基金项目(31601572)。

摘　　要：以金黄色葡萄球菌(Staphylococcus aureus)为研究对象,研究不同地区老酵头对面团中食源性致病菌的抑制效果。收集山东新泰(XT)、河南商丘(SQ)和陕西西安(XA)3个地区的传统老酵头制作面团,测定老酵头面团在不同发酵时间对金黄色葡萄球菌抑制曲线,采用Illumina MiSeq高通量测序技术,分析了这3个地区老酵头所制备的发酵面团中的细菌多样性。研究结果表明,不同地区传统老酵头对面团中金黄色葡萄球菌具有显著的抑制作用,其中河南商丘地区的传统老酵头抑菌效果最好。在属水平上,山东新泰以魏斯氏菌(Weissella)为主,河南商丘和陕西西安的优势菌株均为乳杆菌(Lactobacillus)。该结果初步揭示传统老酵头中的微生物对发酵面团中的食源性致病菌有明显抑制作用,对于工业化生产的中国传统老酵头馒头的安全控制具有一定的应用意义。To study the inhibitory effect and mechanism of sourdough starter collected from different regions on foodborne pathogenic bacteria in dough.The study used Staphylococcus aureus a s t he representative target.Three kind of sourdough starter were collected from Xintai,Shandong province(XT),Shangqiu,Henan province(SQ),and Xi’an,Shanxi province(XA),prior to dough preparation.The inhibition curve of sourdough starter dough against S.aureus was determined at different fermentation time points,while the Illumina MiSeq throughput sequencing technology was used to analyze the bacterial diversity in the fermented dough prepared by sourdough starter.As shown in the results,the sourdough starter presented a significantly inhibitory effect on S.aureus in the dough,and the SQ sourdough starter had the highest antibacterial effect.At the genus level,XT sourdough starter is dominated by Weissella,while the dominant strains in SQ and XA are both Lactobacillus.The present study primarily clarified the dough fermented with traditional sourdough starter has a significant inhibitory effect on foodborne pathogens,and the result had an application potential for the safety control of traditional Chinese fermented steamed bread.

关 键 词：传统老酵头 金黄色葡萄球菌 抑菌作用 生物多样性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]