山西老陈醋优良芽孢菌与醋酸菌、乳酸菌的相互作用  

Interaction of Excellent Bacillus, Acetic Acid Bacteria and Lactic Acid BacteriaIsolated from Cupei of Shanxi Aged Vinegar

作　　者：贾瑞娟 陈旭峰 胡开燕 郭宏萍 许女[1,2] Jia Ruijuan;Chen Xufeng;Hu Kaiyan;Guo Hongping;Xu Nü(College of Food Science and Engineering,Shanxi Agricultural University,Taigu 030801,Shanxi;Ministerial and Provincial Co-Innovation Centre for Endemic Crops Production with High-quality and Efficiency in Loess Plateau,Taigu 030801,Shanxi)

机构地区：[1]山西农业大学食品科学与工程学院,山西太谷030801 [2]黄土高原特色作物优质高效生产省部共建协同创新中心,山西太谷030801

出　　处：《中国食品学报》2021年第9期57-70,共14页Journal of Chinese Institute Of Food Science and Technology

基　　金：黄土高原特色作物优质高效生产省部共建协同创新中心基金项目(SBGJXTZX-03-01);山西省重点研发计划项目(201903D221037)。

摘　　要：对分离自山西老陈醋酿造过程中的54株芽孢菌产乙偶姻、多酚、酯及不挥发性酸性能进行测定,结果显示解淀粉芽孢杆菌1539产多酚(750.96μg/mL)及不挥发性酸(2.93 g/L)的能力最强,枯草芽孢杆菌803产乙偶姻和酯的性能最强,分别为0.92 mg/mL和9.63 g/100 mL。将二者以体积比为1∶10的接种比例进行共培养,乙偶姻、多酚、总酯及不挥发性酸含量显著高于纯培养,分别为3.65 mg/mL,197.52μg/mL,8.79 g/100 mL,8.26 g/L;其中,草酸、丙酮酸、酒石酸和乳酸几种食醋中主要的不挥发性酸,分别提高了89.78%,88.32%,22.92%,32.98%,并且挥发性香气的种类和含量也显著高于纯培养。再将解淀粉芽孢杆菌1539和枯草芽孢杆菌803(体积比为1∶10)与巴氏醋杆菌33、植物乳杆菌19等体积比例接种进行共培养,结果表明多种菌株共培养下的乙酸乙酯、异戊酸乙酯、1-辛烯-3-醇、癸醛等山西老陈醋的特征挥发性香气成分含量显著高于各菌株纯培养。本试验为山西老陈醋发酵专用复配菌剂的开发提供了基础研究数据支持。The producing ability of acetoin,polyphenol,ester and non-volatile acid of 54 Bacillus strains isolated from cupei of Shanxi aged vinegar was determined.Two excellent strains of Bacillus amyloliquefaciens 1539 and Bacillus subtilis 803 were screened,with higher polyphenols(750.96μg/mL),non-volatile acids(2.93 g/L),ester(0.92 mg/mL)and acetoin(9.63 g/100 mL)producing ability.The results showed that when the Bacillus amyloliquefaciens 1539 and Bacillus subtilis 803 were co-cultured at 1∶10,the production of acetoin,polyphenols,total ester and non-volatile acid were significantly higher than those of pure culture.The main non-volatile acids of vinegar like oxalic acid,pyruvate,tartaric acid and lactic acid were increased by 89.78%,88.32%,22.92%and 32.98%,respectively.Additionally,the variety and content of volatile aroma components were also significantly increased.When the combination of Bacillus strains(Bacillus amyloliquefaciens 1539∶Bacillus subtilis 803 was 1∶10,V∶V)were co-cultured with Acetobacter pasteurianus 33 and Lactobacillus plantarum 19,the contents of volatile aroma components such as ethyl acetate,ethyl isovalerate,1-octene-3-ol,furfural were distinctly increased.This study provided important data support for the development of the mixed starter of Shanxi aged vinegar fermentation.

关 键 词：山西老陈醋 芽孢菌 醋酸菌 乳酸菌 相互作用 

分 类 号：TS264.22[轻工技术与工程—发酵工程]