高海拔酸菜中乳酸菌筛选与发酵特性研究  

Screening and Fermentation Characteristics of Lactic Acid Bacteria from Sauerkraut

作　　者：冶成君[1] YE Cheng-jun(Academy of Animal Science and Veterinary Medicine of Qinghai University,Xining 810016)

机构地区：[1]青海大学畜牧兽医科学院,西宁810016

出　　处：《青海畜牧兽医杂志》2021年第5期11-19,共9页Chinese Qinghai Journal of Animal and Veterinary Sciences

摘　　要：以青海高海拔自然发酵酸菜为研究对象进行优良乳酸菌的筛选及发酵特性研究,进行了形态鉴定,产酸性、耐盐性和耐亚硝酸盐的测定及还原牦牛乳发酵实验。结果分离筛选出了6株传代性能良好的乳酸菌B2-1、B2-2、B2-4、J3-4、H4-1、H4-5,均为单球菌;经发酵特性研究发现,在耐盐性生长实验测定中菌株B2-1在NaCl浓度为5%时,吸光度仍达到8.31,所有菌株吸光度值随着NaCl浓度的升高而下降;在耐亚硝酸盐性生长实验测定中,6株菌株均具有良好的耐受力,其中菌株J3-4耐受性最好,在NaNO 2浓度为150mg/L下,吸光度达到21.27;菌株B2-1的液体培养基pH值最低为3.59;菌株H4-1、H4-5发酵还原牦牛乳后凝乳状态最好,感观评价分数菌株H4-1最高为32分、菌株B2-1次之为30分,发酵牦牛乳的pH值中菌株B2-1最低为4.27、菌株H4-1的pH值为4.51,发酵牦牛乳持水力菌株H4-1最高达97%,菌株B2-1的持水力为90%。经综合评定菌株B2-1适用于牦牛乳奶酪发酵剂的开发,菌株H4-1适用于牦牛乳酸奶发酵剂的开发,菌株J3-4适用于发酵肉制品和酸菜发酵剂的开发。In this paper,the naturally fermented pickled cabbage in Qinghai province was selected as the research object to screen excellent lactic acid bacteria and study on fermentation characteristics.We implemented morphological identification,acid production,salt tolerance and nitrite tolerance determination and fermentation experiment of reduction yak milk.The results showed that 6 strains of lactic acid bacteria B2-1,B2-2,B2-4,J3-4,H4-1 and H4-5 with good passage performance were screened out,and all of them were monococcus.The results showed that the absorbance of strain B2-1 could still reach 8.31 when the concentration of NaCl was 5%,and the absorbance of all strains decreased with the increasing of NaCl concentration.In the nitrite resistance growth test,all the 6 strains had good tolerance,among them,strain J3-4 had the best tolerance,and the absorbance reached 21.27 at 150 mg/L NaNO 2concentration.The pH value of strain B2-1 in liquid medium was the lowest of 3.59.Strains H4-1 and H4-5 had the best coagulating state after fermentation and reduction of yak milk.The sensory evaluation score of strain H4-1 were as high as 32 points,and that of strain B2-1 was second with 30 points.Among the pH values of fermented yak milk,strain B2-1 was lowest with 4.27 points,and strain H4-1 was as high as 4.51 points.After comprehensive evaluation,strain B2-1 was suitable for the development of yak milk and cheese starter,strain H4-1 was suitable for the development of yak lactic milk starter,and strain J3-4 was suitable for the development of fermented meat products and pickled cabbage starter.

关 键 词：高海拔 自然发酵 酸菜 乳酸菌 筛选 发酵特性 发酵剂 

分 类 号：S816.11[农业科学—饲料科学]