金鲳鱼发酵菌株筛选及其生物学特性与风味形成评价  

Screening of Fermentation Strains of Trachinotus ovatus and Biological Characteristic and Flavor Formation Evaluation

作　　者：苏伟明 胡梦杰 沈会连 林琰佳 邓旗 刘楚祺 钟赛意 刘颖 SU Weiming;HU Mengjie;SHEN Huilian;LIN Yanjia;DENG Qi;LIU Chuqi;ZHONG Saiyi;LIU Ying(College of Food Science and Technology,Guangdong Ocean University,Guangdong Provincial Key Laboratory of Aquatic Product Processing and Safety,Guangdong Province Engineering Laboratory for Marine Biological Products,Zhanjiang 524088,China;Collaborative Innovation Center of Seafood Deep Processing,Dalian Polytechnic University,Dalian 116034,China)

机构地区：[1]广东海洋大学食品科技学院,广东省水产品加工与安全重点实验室,广东省海洋生物制品工程实验室,广东湛江524088 [2]海洋食品精深加工关键技术省部共建协同创新中心,大连工业大学,辽宁大连116034

出　　处：《食品工业科技》2023年第4期148-154,共7页Science and Technology of Food Industry

基　　金：广东省重点领域研发计划(2020B1111030004);2019年度广东省大学生创新创业训练计划项目(CXXL2019047);广东省高等学校科技创新团队项目(2021KCXTD021);2020年度湛江市科技发展专项资金竞争性分配项目(200915134541577)。

摘　　要：为了有效控制发酵鱼的品质及其保质期,从传统发酵金锠鱼中筛选适合作发酵剂的菌株。以过氧化氢酶阳性、耐盐性、抗菌性及不产生组胺为筛选指标,采用稀释分离法分离目标菌株,并对其生物学特性、发酵风味与口感进行评价。结果显示,从发酵金锠鱼中分离到的38株菌株中,筛选出的两株潜在发酵菌株(zh-b和zh-f)经形态鉴定与16S rRNA分析鉴定为戊糖片球菌(Pediococcus pentosaceus)和植物乳杆菌(Lactobacillus planta-ruma),其最适温度分别为20与30℃,最适pH为5、6。两株菌对金黄色葡萄球菌与大肠标杆菌均具有抗菌活性,但植物乳杆菌抗菌活性更好,且产酸能力明显高于戊糖片球菌。电子鼻对发酵产物进行测定,发现戊糖片球菌产生的甲基类、硫化物、氮氧化合物、醇类或醛酮类和有机芳香硫化物响应值(64.10、57.98、44.75、40.22和19.93)高于植物乳杆菌(5.50、34.11、10.68、0和8.95),是香气成分的主要贡献者。电子舌测定发现,两株菌均具有产生鲜味、鲜回味的能力,且戊糖片球菌的味值分别为14.32、6.64,明显高于植物乳杆菌产生鲜味、鲜回味(3.20、2.90),但只有植物乳杆菌产生酸味。另外,两株菌也产生非常少量的苦味。研究为两株菌作为发酵剂用于规模化生产发酵金鲳鱼提供依据。To effectively control quality and shelf life of fermented fish,strains,which can be used as starter culture,were separated and screened from traditional fermented Trachinotus ovatus.Using catalase positive,salt tolerance,antibacterial properties and histamine-free as the valuation indexes,the target strains were isolated by dilution separation method,and strains biological characteristics,flavor and tastes of metabolites were evaluated.The experimental results showed that two potential fermented strains(zh-b and zh-f)were screened from 38 strains,which were isolated from the fermented Trachinotus ovatus.According to molecular biological identification,two strains were Pediococcus pentosaceus and Lactobacillus plantaruma,and their most appropriate temperatures were 20 and 30℃,the optimal pH was 5 and 6,respectively.Both strains had antibacterial activity against Staphylococcus aureus and Escherichia coli,but the Lactobacillus plantarum showed the better antibacterial activity,and the acid production capacity was far higher than that of Pediococcus pentosaceus.Fermentation products were determined by electronic nose,it was and found that methyl groups,sulfides,nitrogen oxides,alcohols or aldehydes and ketones and organic aromatic sulfides produced by Pediococcus pentosaceus(64.10,57.98,44.75,40.22 and 19.93)were higher than those of Lactobacillus plantarum(5.50,34.11,10.68,0.00 and 8.95),which was a major contributor to aroma components.The electronic tongue test showed that both strains had the ability to produce umami and fresh aftertaste,and the taste values of Pediococcus pentosaceus were 14.32 and 6.64,which were significantly higher than those of Lactobacillus plantarum,which produced umami and fresh aftertaste(3.20 and 2.90),but only Lactobacillus plantarum produced a sour taste.In addition,both strains also produced a very small amount of bitterness.The research would provide a basis for the large-scale production of fermented Trachinotus ovatus using the two strains as a mixed starter.

关 键 词：金鲳鱼 发酵菌株 乳酸菌 生物学特性 抗菌活性 风味 

分 类 号：TS201.3[轻工技术与工程—食品科学]