豌豆酸浆中淀粉絮凝菌的筛选及其絮凝性质分析  

Screening and Flocculating Property Analysis of Starch Flocculating Bacteria in Pea Sour Pulp

作　　者：刘娇 李源 王佳瑶 张莉力 顾英 许云贺 LIU Jiao;LI Yuan;WANG Jiayao;ZHANG Lili;GU Ying;XU Yunhe(School of Food and Health,Jinzhou Medical University,Jinzhou 121000)

机构地区：[1]锦州医科大学食品与健康学院,锦州121000

出　　处：《食品工业》2023年第7期130-136,共7页The Food Industry

基　　金：辽宁省应用基础研究计划(2022JH2/101300148);辽宁省教育厅2021年度科学研究面上项目(LJKZ0801)。

摘　　要：采用高通量测序技术分析酸浆组和沉淀淀粉组中的微生物区系。结果显示,酸浆组中的物种总数、丰富度及多样性更高;酸浆组的优势菌门是变形菌门,优势菌属为醋酸杆菌属;沉淀淀粉组的优势菌门是厚壁菌门,优势菌属为乳酸杆菌属。结合形态学特征和基于16S rDNA分子生物学法鉴定,絮凝优势菌为哈尔滨施莱弗乳杆菌,并命名为Schleiferilactobacillus harbinensis LJ5。该菌最佳生长时间为24 h,此时活菌数为8.31±0.03 lg CFU/mL。絮凝活性成分为菌体细胞本身,絮凝因子对温度较为敏感。胰蛋白酶和胃蛋白酶对发酵液絮凝活性的抑制作用较强,絮凝活性物质可能为蛋白类的物质。Na+对发酵液的絮凝活性促进作用最强,可选Na+作为助凝剂。试验结果为纯种微生物发酵豌豆酸浆工业化生产豌豆淀粉及研发淀粉专用微生物絮凝剂奠定理论基础和技术参考。High throughput sequencing technology was used to analyze the microflora in acid pulp group and precipitated starch group.The results showed that the total number,richness and diversity of species in acid pulp group were higher.Proteobacteria and Acetobacter were the dominant bacteria in the acidobacteria group.The dominant bacterium in the precipitant starch group was Firmicutes,and the dominant bacterium was Lactobacillus.Based on morphological characteristics and 16S rDNA molecular biology,the dominant flocculating bacterium was identified as Schleiferilactobacillus harbinensis and named Schleiferilactobacillus harbinensis LJ5.The optimal growth time of the bacteria was 24 h,and the number of viable bacteria was 8.31±0.03 lg CFU/mL.The active component of flocculation was the bacterial cell itself,and the flocculation factor was sensitive to temperature.Trypsin and pepsin had strong inhibitory effect on the flocculation activity of fermentation fluid,and the active substance of flocculation might be protein-like substances.Na+had the strongest promoting effect on flocculation activity of fermentation fluid,and Na+could be selected as coagulant aid.The experimental results laid a theoretical foundation and technical reference for the industrial production of pea starch by purebred microbial fermentation of pea pulp and the development of special microbial flocculant for starch.

关 键 词：豌豆酸浆 哈尔滨施莱弗乳杆菌 絮凝 淀粉 

分 类 号：TS201.3[轻工技术与工程—食品科学]