香糟大黄鱼的红酒糟中优势菌生长动力学研究  

Studies on Growth Kinetics of Dominant Strains in Red Vinasse from Vinasse Large Yellow Croaker

作　　者：张秀洁 郭全友 杨絮[2] 郑尧 郑昇阳 李丹 Zhang Xiujie;Guo Quanyou;Yang Xu;Zheng Yao;Zheng Shengyang;Li Dan(College of Life Science,Ningde Normal University,Ningde 352100;Fujian 2East China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Shanghai 200090;College of Food Science and Technology,Shanghai Ocean University,Shanghai 201306)

机构地区：[1]宁德师范学院生命科学学院,福建宁德352100 [2]中国水产科学研究院东海水产研究所,上海200090 [3]上海海洋大学食品学院,上海201306

出　　处：《中国食品学报》2023年第10期73-80,共8页Journal of Chinese Institute Of Food Science and Technology

基　　金：国家自然科学基金面上项目(31871872);中央级公益性科研院所基本科研业务费专项资金项目(2021M01)。

摘　　要：研究发酵过程中微生物在不同环境因子下的生长动力学,对发酵鱼产业发展及产品质量提高具有重要意义。红酒糟为福建特产香糟大黄鱼的发酵原料。以源自红酒糟中优势菌株短乳杆菌和酿酒酵母为研究对象,研究环境因子对发酵菌株的影响,测定不同NaCl、pH和乳酸条件下的生长曲线,分析环境因子对香糟大黄鱼优势菌株生长动力学参数的影响,并用Gompertz模型评估发酵菌株耐受性。结果表明,短乳杆菌耐受质量分数6%NaCl。此外,短乳杆菌具有良好的耐酸性,pH值为6时,生长速率最高,能更好地启动发酵。酿酒酵母在NaCl质量分数为1%~6%时生长良好,在NaCl质量分数为10%时较明显地被抑制。酿酒酵母在pH 3~7条件下,发酵不受影响,可快速启动发酵。在低浓度乳酸条件下生长无较大差异,在质量分数6%时才有较明显的抑制作用。Research on the growth kinetics of microorganisms in fermentation under different environmental factors is significance for the development of the fermented fish industry and the improvement of the quality of fermented products.Lactobacillus brevis and Saccharomyces cerevisiae,the dominant strains from red vinasse,were used to study the effects of environmental factors on the fermentation strains.The growth curves were determined under different NaCl,pH and lactic acid conditions to analyze the effects of the environmental factors on the growth kinetic parameters of the dominant strains,and the tolerance of the fermentation strains was evaluated by the Gompertz model.The results showed that Lac tobacillus brevis tolerated a mass fraction of 6%NaCl.in addition,Lactobacillus brevis had a high acid tolerance,with the highest growth rate at pH 6 for better initiation of the fermentation.Saccharomyces cerevisiae grew well at 1% to 6%NaCl and was more significantly inhibited at 10%NaCl.The fermentation of Saccharomyces cerevisiae was unaffected at pH 3-7 and fermentation could be initiated quickly.There was no major difference in growth at low concentrations of lactic acid,and a more pronounced inhibition was only observed at 6% lactic acid.

关 键 词：红酒糟 短乳杆菌 酿酒酵母 生长动力学 Gompertz模型 

分 类 号：TS261.9[轻工技术与工程—发酵工程] TS254.4[轻工技术与工程—食品科学与工程]