凯里白酸汤乳酸菌的分离鉴定及菌种性能测定  

Isolation and Identification of Lactic Acid Bacteria from Kaili Rice Sour Soup and Determination of Bacterial Properties

作　　者：赵承鑫 李艾蒙 杨小云 田其明 钟定江 贾利蓉[1] ZHAO Cheng-xin;LI Ai-meng;YANG Xiao-yun;TIAN Qi-ming;ZHONG Ding-jiang;JIA Li-rong(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Majiang Mingyang Food Co.,Ltd.,Kaili 556000,China)

机构地区：[1]四川大学轻工科学与工程学院,成都610065 [2]麻江县明洋食品有限公司,贵州凯里556000

出　　处：《中国调味品》2022年第12期32-36,共5页China Condiment

基　　金：2020年度贵州省科技支撑计划项目(2020MA6DLJLK320422)。

摘　　要：从贵州凯里白酸汤中分离纯化菌株,经Sanger测序鉴定获得7株纯菌株,分析其中3株不同种乳酸菌的产酸能力及酸耐受性。实验结果表明,7株菌株中含有5株副干酪乳杆菌(Lactobacillus paracasei)、1株干酪乳杆菌(Lactobacillus casei)和1株植物乳杆菌(Lactobacillus plantarum);3株菌株(副干酪乳杆菌L7、干酪乳杆菌L17、植物乳杆菌L31)均具有良好的产酸能力,其中植物乳杆菌L31产酸能力最强,且产酸时间点集中,而副干酪乳杆菌L7和干酪乳杆菌L17产酸量及产酸速率相近,产酸时间长,更易控制产酸进度;菌株L7、L17、L31在pH 2.5的人工胃液中培养3 h的存活率分别为22.97%、37.50%、72.62%,其中菌株L31的耐酸性最强。Strains are isolated and purified from Kaili rice sour soup in Guizhou province and seven pure strains are identified by Sanger sequencing.The acid-production capacity and acid tolerance of three different lactic acid bacteria are analyzed.The results show that there are five strains of Lactobacillus paracasei,one strain of Lactobacillus casei and one strain of Lactobacillus plantarum in the seven strains;three strains(Lactobacillus paracasei L7,Lactobacillus casei L17 and Lactobacillus plantarum L31)all have good acid-production capacity.Among them,Lactobacillus plantarum L31 has the strongest acid-production capacity and concentrated acid-production time point,while Lactobacillus paracasei L7 and Lactobacillus casei L17 have similar acid production and acid-production rate.Their acid-production time is long and it is easier to control the acid-production progress;the survival rates of strains L7,L17 and L31 cultured in artificial gastric juice at pH 2.5 for 3 hours are 22.97%,37.50%and 72.62%respectively,among which,strain L31 has the strongest acid tolerance.

关 键 词：白酸汤 乳酸菌 分离鉴定 产酸能力 耐酸性 

分 类 号：TS201.3[轻工技术与工程—食品科学]