宁夏自然发酵泡菜中乳酸菌的分离鉴定及其在枸杞汁发酵中的应用  

Isolation and Identification of Lactic Acid Bacteria from Naturally Fermented Pickles from Ningxia and Its Application in Goji Berry Juice Fermentation

作　　者：李旭阳 刘慧燕 潘琳 胡明珍 方海田[1] 王彤 王艳萍 LI Xuyang;LIU Huiyan;PAN Lin;HU Mingzhen;FANG Haitian;WANG Tong;WANG Yanping(College of Food and Wine,Ningxia University,Ningxia Key Laboratory of Food Microbiology Application Technology and Safety Control,Yinchuan 750021,China)

机构地区：[1]宁夏大学食品与葡萄酒学院,宁夏食品微生物应用技术与安全控制重点实验室,宁夏银川750021

出　　处：《食品工业科技》2021年第23期126-134,共9页Science and Technology of Food Industry

基　　金：宁夏回族自治区重点研发计划项目(2017BY069);宁夏食品微生物应用技术与安全控制重点实验室平台建设项目(2018B0008,2019YDDF0062)。

摘　　要：以宁夏银川市采集的家庭自制的3份发酵泡菜制品为材料,从中筛选产酸量较高的乳酸菌,通过形态观察、生理生化试验及分子生物学方法对其进行鉴定,并对其耐酸、耐胆盐及发酵性能进行测定,筛选性能优良的乳酸菌,最后将其应用到发酵枸杞汁中。结果表明,筛选得到5株产酸量较高的乳酸菌,经鉴定分别为植物乳杆菌(Lactobacillus plantarum NXU;9010)、鼠李糖乳杆菌(Lactobacillus rhamnosus NXU;9023)、戊糖乳杆菌(Lactobacillus pentosus NXU;9006)、瑞士乳杆菌(Lactobacillus helveticus NXU;9022)和副干酪乳杆菌(Lactobacillus paracasei NXU;9004)。其中菌株瑞士乳杆菌NXU;9022的耐酸、耐胆盐及生长性能较好,在6 h左右优先进入生长对数期,其在pH为2时的存活率约为92%,在牛胆盐含量百分比为0.9%时的存活率约为18%。NXU;9022发酵后使枸杞汁中多糖含量提高约29%,多酚含量约为原来的91%,感官评分最高。能显著提高自由基清除率和改善发酵枸杞汁的风味品质。采用非靶向代谢组学对NXU;9022发酵前后枸杞汁的挥发性成分进行分析,其中显著性差异代谢产物有20种,脂类物质含量上调,呈香味及甜味物质含量上调。表明该菌株具有良好的发酵特性,可进一步开发利用作为发酵产品的生产菌株。Using 3 home-made fermented pickles from Yinchuan city of Ningxia as material, lactic acid bacteria with high acid production were selected,and identified through morphological observation, physiological and biochemical tests and molecular biology techniques, and their acid resistance, bile salt resistance,salt tolerance and fermentation ability were determined.The lactic acid bacteria with excellent performance were screened and finally applied to fermented Goji berry juice. The results showed that 5 strains of lactic acid bacteria with high acid production were obtained,one strains was identified as Lactobacillus plantarum NXU_ 19010,one strain was identified as Lactobacillus rhamnosus NXU_ 19023,one strain was identified as Lactobacillus pentosus NXU_ 19006, one strain was identified as Lactobacillus helveticus NXU_ 19022,one strain was identified as Lactobacillus paracasei NXU_ 19004.Among them, Lactobacillus helveticus NXU_ 19022 had good acid resistance, bile salt resistance and growth performance, at about 6 h, it began to be logarithmic growth phase, thesurvival rate was about 92% at pH2 and the survival rate was about 18% when the bile salt content was0.9%. the polysaccharide content of fermented Goji berry juice by NXU_ 19022 increased by 29%, and the polyphenol content fermented Goji berry juice decreased to 91%, the sensory score was the best and could significantly improve the free radical scavenging rate and flavor quality of fermented Goji berry juice. Analyzed the volatile components of unfermented and fermentad Goji berry juice by the non-targeted metabonomics analysis technology, a total of 20 metabolites were identified as differential metabolites. The content of lipids, aroma and sweet substances increased. The results showed that the strain had good fermentation characteristics and could be further developed and utilized as a production strain of fermentation products.

关 键 词：乳酸菌 泡菜 分离 鉴定 枸杞汁 发酵性能 

分 类 号：Q93[生物学—微生物学]