一株副干酪乳杆菌的分离、鉴定及其在酸粥发酵中的应用  

Isolation,Identification,and Application of Lactobacillus paracasei in Fermented Sour Porridge

作　　者：窦瑾 李巧 覃思绮 满媛媛 吴柳燕 田洪梅 姜明国 刘国芳 DOU Jin;LI Qiao;QIN Siqi;MAN Yuanyuan;WU Liuyan;TIAN Hongmei;JIANG Mingguo;LIU Guofang(School of Marine Sciences and Biotechnology,Guangxi Key Laboratory for Polysaccharide Materials and Modifications,Guangxi Minzu University,Nanning 530008,Guangxi,China)

机构地区：[1]广西民族大学海洋与生物技术学院,广西多糖材料与改性重点实验室,广西南宁530008

出　　处：《食品研究与开发》2024年第18期216-224,共9页Food Research and Development

基　　金：广西民族大学科学研究项目(2019KJQD14);广西自然科学基金项目(2020GXNSFBA297140)。

摘　　要：该试验从自然发酵酸粥中分离、鉴定在酸粥发酵中具有应用价值的菌株,并采用稀释涂布平板法从广西扶绥5份自然发酵酸粥中分离出79株隶属于3个属的5种乳酸菌,通过测定其生长特性、耐受性、抑菌性能和发酵粥样的理化指标,鉴定得到1株适于酸粥发酵的副干酪乳杆菌GX0002948。该菌株最适生长温度为37℃,具有耐高温、耐高盐、耐酸、耐胆盐的能力;该菌株的发酵液和上清液均能够抑制病原细菌结核分歧杆菌、大肠埃希氏菌、金黄色葡萄球菌的生长;该菌株通过人工接种用于发酵酸粥,各种理化指标、总蛋白含量、总氨基酸含量均优于自然发酵酸粥。综上,菌株副干酪乳杆菌GX0002948在酸粥发酵中具有应用和潜在的开发价值。A total of 79 strains of lactic acid bacteria belonging to 5 species of 3 genera were isolated from 5 natural fermented sour porridge samples in Fusui,Guangxi by the dilution⁃coating method.The growth charac⁃teristics,tolerance,antibacterial performance,and physicochemical indexes of the isolates were measured.A strain Lactobacillus paracasei GX0002948 suitable for sour porridge fermentation was identified.This strain showcased the optimal growth temperature of 37℃and tolerance to high temperatures,high salt,acids,and bile salt.The fermentation broth and supernatant of the strain inhibited the growth of pathogenic bacteria such as Mycobacterium tuberculosis,Escherichia coli,and Staphylococcus aureus.The sour porridge fermented by arti⁃ficial inoculation of this strain outperformed the naturally fermented sour porridge in terms of the physicochemi⁃cal indexes,total protein content,and total amino acid content.To sum up,L.paracasei GX0002948 demon⁃strates application potential in sour porridge fermentation.

关 键 词：酸粥 分离鉴定 副干酪乳杆菌 自然发酵 人工接种发酵 

分 类 号：TS201.3[轻工技术与工程—食品科学] TS210.4[轻工技术与工程—食品科学与工程]