发酵辣椒乳酸菌混合发酵菌群的构建  

Construction of mixed fermentation bacteria community of lactic acid bacteria from fermented pepper

作　　者：秦双霞 赵玲艳[1] 邓放明[1] QIN Shuangxia;ZHAO Lingyan;DENG Fangming(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128

出　　处：《中国酿造》2024年第7期117-125,共9页China Brewing

基　　金：国家现代农业产业技术体系建设专项(CARS-24-E-02);植物源益生菌菌种资源库建设及开发应用研究(AU-YJY-B-LX-20-014)。

摘　　要：从传统发酵蔬菜中分离筛选优良的产酸、产氨基酸态氮、降亚硝酸盐和产香乳酸菌,并通过16S rDNA序列分析、拮抗性和共生性研究构建混合发酵菌群,对其抑菌能力进行研究,并进行辣椒发酵试验验证。结果表明,筛选得到优良产酸乳酸菌H3D和6d-6,在添加10%食盐的MRS培养基中产酸量分别为5.40 g/L和4.50 g/L;优良产氨基酸态氮乳酸菌T216和3-2,产氨基酸态氮量分别为0.22 g/100 mL和0.18 g/100 mL;优良降亚硝酸盐乳酸菌63和T244,亚硝酸盐降解率均>67%;优良产香乳酸菌206和6-12,乙偶姻产量分别为24.30 mg/L和23.32 mg/L。经鉴定,菌株63、H3D、6d-16和3-2为植物乳植杆菌(Lactiplantibacillus plantarum),菌株206和6-12为戊糖片球菌(Pediococcus pentosaceus),菌株T244为食窦魏斯氏菌(Weissella cibaria),菌株T216为短乳杆菌(Lactobacillus brevis),这些菌株两两混合培养时均无拮抗性。最终选择菌株H3D、206、T216和T244进行混合培养,混合培养时4株菌能共生;对食源性致病菌具有良好的抑制作用。当混合菌群的接种比例为1∶1∶1∶1时,发酵辣椒的品质最好,与自然发酵辣椒相比,总酸、氨基酸态氮和乙偶姻含量分别提高36.11%、33.33%和107.12%,亚硝酸盐含量降低84.49%。Superior acid-producing,amino acid nitrogen producing,nitrite-reducing and aromatic lactic acid bacteria were isolated and screened from traditional fermented vegetables,and the mixed fermentation bacteria community was constructed by 16S rDNA sequence analysis,antagonism and symbiosis study.Its antibacterial ability was studied,and verified by pepper fermentation tests.The results showed that superior acid-producing lactic acid bacteria H3D and 6d-6 were screened,and the acid yields were 5.40 g/L and 4.50 g/L,respectively,in MRS medium supplemented with 10%salt.Superior amino acid nitrogen-producing lactic acid bacteria T216 and 3-2 amino acid nitrogen yields were 0.22 g/100 ml and 0.18 g/100 ml,respectively;The nitrite degradation rates of superior nitrite-reducing lactic acid bacteria 63 and T244 were more than 67%;The acetoin yield of superior aromatic lactic acid bacteria 206 and 6-12,were 24.30 mg/L and 23.32 mg/L,respectively.Strains 63,H3D,6d-16 and 3-2 were identified as Lactiplantibacillus plantarum,strains 206 and 6-12 were identified as Pediococcus pentosaceus,strains T244 were identified as Weissella cibaria,and strains T216 were identified as Lactobacillus brevis,and these strains were not antagonistic when cultured in pairs.Strains H3D,206,T216 and T244 were selected for mixed culture.The four strains could symbiosis in mixed culture and had a good inhibitory effect on foodborne pathogens.When the inoculation ratio of mixed bacteria was 1∶1∶1∶1,the fermented pepper was of the best quality.Compared with natural fermented pepper,the contents of total acid,amino acid nitrogen and acetoin increased by 36.11%,33.33%and 107.12%,respectively,and the content of nitrite decreased by 84.49%.

关 键 词：发酵辣椒 乳酸菌 筛选 鉴定 混合菌群 共生特性 

分 类 号：TS201.3[轻工技术与工程—食品科学]