霉鱼源清酒乳杆菌的分离筛选及其在霉鱼发酵中的应用  

Isolation and identification of Lactobacillus sakei of traditional fermented bighead carp and its application in inoculated fermentation

作　　者：曾金秀 尹红梅 张权 尹紫冉 宁舒娴 张露[2,3] 温庆辉[1] 涂宗财[3,4] ZENG Jinxiu;YIN Hongmei;ZHANG Quan;YIN Ziran;NING Shuxian;ZHANG Lu;WEN Qinghui;TU Zongcai(College of Health,Jiangxi Normal University,Nanchang 330022,China;College of Life Science,Jiangxi Normal University,Nanchang 330022,China;National R&D Center for Freshwater Fish Processing,Jiangxi Normal University,Nanchang 330022,China;State Key Laboratory of Food Science and Resources,Nanchang University,Nanchang 330047,China)

机构地区：[1]江西师范大学健康学院,江西南昌330022 [2]江西师范大学生命科学学院,江西南昌330022 [3]江西师范大学,国家淡水鱼加工技术研发专业中心,江西南昌330022 [4]南昌大学,食品科学与资源挖掘全国重点实验室,江西南昌330047

出　　处：《食品与发酵工业》2024年第6期56-62,I0003,I0004,共9页Food and Fermentation Industries

基　　金：国家重点研发计划(2022YFD2100902);国家现代农业产业技术体系资助(CARS-45)。

摘　　要：从传统霉鱼中分离筛选到一株清酒乳杆菌,并命名为1-3,在MRS液体培养基中的最佳培养条件为pH 8,温度25℃。该菌可耐受0.10 g/mL NaCl,对沙雷氏菌、金黄色葡萄球菌和嗜麦芽窄食单孢菌具有抑制作用。为探究该菌株纯种发酵生产霉鱼的可行性,将该菌株应用于接种发酵霉鱼,其色泽和质构与自然发酵霉鱼无显著性差异。电子鼻结果表明,接种发酵比自然发酵霉鱼对硫化物响应度高,对甲基类的响应度低。自然发酵与接种发酵霉鱼中分别检出41种和54种挥发性风味物质,自然发酵霉鱼中醇类物质相对含量最高,显著高于接种发酵霉鱼;接种发酵霉鱼中挥发性物质以芳香类为主,为(35.23±0.98)%;其酯类物质更为丰富。菌株1-3接种发酵霉鱼各类风味物质较为均衡,造就霉鱼酯香、甜香等多层次风味特征,该菌株具有进一步工业化生产纯种发酵霉鱼的开发潜力。One Lactobacillus sake strain was isolated from traditional fermented bighead carp(Aristichthys nobilis)and was named 1-3.The optimal culture condition in MRS Liquid medium was pH 8 and 25℃.The bacterium can tolerate 10%NaCl concentration and has inhibitory effect on Serratia liquefaciens,Staphylococcus aureus,and Stenotrophomonas maltophilia.To explore the feasibility of producing fermented bighead carp by inoculated fermentation,the strain was applied to fermented bighead carp.Results showed that there was no significant difference in color and texture between fermented bighead carp produced by natural and inoculated fermentation.The results of electronic nose showed that fermented bighead carp produced by inoculated fermentation was more responsive to sulfides and less responsive to methyl groups than which produced by natural fermentation.Respectively,41 and 54 kinds of volatile flavor substances were detected in fermented bighead carp produced by natural and inoculated fermentation.For the fermented bighead carp produced by natural fermentation,the relative content of alcohol substance was significantly higher than that of fermented bighead carp produced by inoculated fermentation.On the contrary,the content of esters substance was higher in fermented bighead carp produced by inoculated fermentation,aromatic compounds were the main volatile substances which accounting for(35.23±0.98)%.L.sakei 1-3 can be applied to produce fermented bighead carp,which gave it multi-level flavor characteristics such as ester flavor,sweet flavor,etc.L.sakei 1-3 has the potential for further industrial production of fermented bighead carp.

关 键 词：霉鱼 清酒乳杆菌 分离鉴定 接种发酵 挥发性风味物质 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]