东北传统酱腌菜中耐盐乳酸菌的筛选、鉴定及其发酵特性研究  

Screening,identification and fermentation characteristics of salt-tolerant lactic acid bacteria in traditional pickled vegetables of Northeast

作　　者：顾娜泥 武文玉 刘水琳 白凤翎 吕欣然 励建荣 檀茜倩 崔方超 俞张富 沈荣虎 GU Nani;WU Wenyu;LIU Shuilin;BAI Fengling;LYU Xinran;LI Jianrong;TAN Xiqian;CUI Fangchao;YU Zhangfu;SHEN Ronghu(Food Safety Key Lab of Liaoning Province,National&Local Joint Engineering Research Center of Storage Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,School of Food Science and Engineering,Bohai University,Jinzhou 121013,China;Dalian Customs District Technology Center,Dalian 116000,China;Hangzhou Xiaoshan Agriculture Development Co.,Ltd.,Hangzhou 311215,China)

机构地区：[1]渤海大学食品科学与工程学院生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁省食品安全重点实验室,辽宁锦州121013 [2]大连海关技术中心,辽宁大连116000 [3]杭州萧山农业发展有限公司,浙江杭州311215

出　　处：《中国酿造》2024年第8期31-37,共7页China Brewing

基　　金：辽宁省教育厅面上项目(JYTMS20231621)

摘　　要：该研究利用溶钙圈法及耐盐性能分析从东北传统酱腌菜中分离筛选耐盐乳酸菌,采用形态学观察、生理生化试验及16S rRNA序列分析对筛选菌株进行鉴定,并进一步通过测定菌株的产酸、降解亚硝酸盐、抗氧化、抑菌、产香及产β-葡萄糖苷酶等能力,评价耐盐乳酸菌的发酵特性。结果表明,从7种酱腌菜中分离到6株乳酸菌,其中菌株GNL2和GNL3在16.0%NaCl条件下生长良好,具有良好的耐盐性,经鉴定均为植物乳植杆菌(Lactiplantibacillus plantarum)。与菌株GNL2相比,菌株GNL3具有较好的发酵特性,其产酸性能较好,发酵液的pH为3.75,亚硝酸盐降解率为99.80%,β-葡萄糖苷酶活力为0.76 U/mL,完整细胞提取物的1,1-二苯基-2-三硝基苯肼(DPPH)自由基清除率为80.60%,无细胞提取物的超氧阴离子自由基清除率为78.70%,丁二酮和乙醛合成能力分别为11.13 mg/L和16.02 mg/L。结果表明,菌株GNL3可应用于东北传统酱腌菜生产中,为实现传统酱腌菜高品质规模化生产提供优质菌种资源。In this study,salt-tolerant lactic acid bacteria were isolated and screened from traditional pickled vegetables of Northeast using the calcium solubilizing circle method and salt-tolerance performance analysis,the screened strains were identified using morphological observation,physiological and biochemical tests and 16S rRNA sequencing analysis,and the fermentation characteristics of the salt-tolerant lactic acid bacteria were further evaluated by determining the ability of the strains in acid production,nitrite degradation,antioxidant,bacteriostatic,aroma production andβ-glucosidase production,and so on.The results showed that 6 strains of lactic acid bacteria were isolated from 7 pickled vegetables.Among them,the strains GNL2 and GNL3 with good salt tolerance could grow well under the conditions of 16%NaCl,and both of them were identified as Lactiplantibacillus plantarum.Compared with the strain GNL2,the strain GNL3 had better fermentation characteristics,with better acid-producing properties,the pH of fermentation broth was 3.75,the nitrite degradation rate was 99.73%,theβ-glucosidase activity was 0.75 U/ml,the scavenging rate of 1,1-diphenyl-2-picrylhydrazyl(DPPH)radical of the intact cellular extracts was 80.60%,the scavenging rate of superoxide anion radical of cell-free extract was 78.70%,and the synthesis capacity of butanedione and acetaldehyde was 11.13 mg/L and 16.02 mg/L,respectively.The results indicated that the strain GNL3 could be applied in the production of traditional pickled vegetables in Northeast,and it could provide a high-quality bacterial resource for the realization of high-quality and large-scale production of traditional pickled vegetables.

关 键 词：乳酸菌 筛选 鉴定 耐盐性 发酵性能 

分 类 号：Q93-331[生物学—微生物学] TS255[轻工技术与工程—农产品加工及贮藏工程]