兰州浆水优势发酵菌株鉴定及其发酵性能评价  

Isolation,identification of dominant strains in a naturally fermented Lanzhou Jiangshui and evaluation on their fermentation characteristics

作　　者：徐斯雅 贠建民[1] 郭伟红 屈玉玲 张紊玮[1] 艾对元[1] 赵风云[1] XU Siya;YUN Jianmin;GUO Weihong;QU Yuling;ZHANG Wenwei;AI Duiyuan;ZHAO Fengyun(College of Food Science and Engineering,Gansu Agricultural University,Lanzhou 730070,China)

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与发酵工业》2024年第21期102-111,共10页Food and Fermentation Industries

基　　金：甘肃省科技重大专项(21ZD4NA016)。

摘　　要：为充分挖掘自然发酵浆水中的优质微生物资源,该试验通过经典的平板分离培养法对兰州浆水中的微生物区系组成进行了分析,通过生长特性与产酸性能测定筛选出优势发酵菌株,并对其进行浆水的模拟发酵验证。研究结果显示,从自然发酵浆水中分离出的7株乳酸菌中,M6的生长特性与产酸性能最佳,其在MRS培养液中48 h产酸量为22.6 g/L;分离出的3株酵母菌中,J2的产酯能力最强,其在豆芽汁培养液中48 h产乙酸乙酯含量为263.77μg/mL。经生理生化及分子生物学鉴定,M6为植物乳杆菌(Lactobacillus plantarum)、J2为毕赤酵母(Pichia kudriavzevii)。模拟浆水发酵试验表明,混合菌株发酵浆水口感酸爽,且风味接近于原有浆水;通过气相色谱-质谱联用技术在样品中共检出挥发性物质87种,其中,乙酸乙酯、双戊烯、乙醇、苯乙醇、乙酸等兰州浆水的主体呈味物质较原浆水均有所提供。说明筛出的2株菌株M6和J2是兰州浆水中的典型优势菌株,其对浆水发酵过程形成独特风味有重要的贡献。To fully exploit the high-quality microbial resources in naturally fermented Jiangshui,the composition of microbial flora in Lanzhou Jiangshui was analyzed by the classical plate separation culture method.The dominant strains were screened by measuring their growth characteristics and acid-producing properties,and the simulated Jiangshui fermentation was carried out.Results showed that 7 strains of lactic acid bacteria and 3 strains of yeasts were respectively isolated from natural Jiangshui,among them,M6 had the best growth characteristics and acid production capacity,and its acid production reached 22.6 g/L in MRS at 48 h,and J2 had the strongest ester production capacity,its ethyl acetate content was 263.77μg/mL in bean sprouts extract medium.M6 and J2 were respectively identified as Lactobacillus plantarum and Pichia pastoris by physiological,biochemical identification,and ITS sequencing.The results of Jiangshui simulated fermentation tests demonstrated that the taste of the Jiangshui fermented by the mixed strains was sour and refreshing,its flavor was close to that of the original Jiangshui.A total of 87 volatile substances were detected in the samples by GC-MS.Among them,the characteristic aroma component contents of Lanzhou Jiangshui,such as,ethyl acetate,dipentene,ethanol,phenylethanol,and acetic acid were more than that of the original Jiangshui.It indicated that the two strains M6 and J2 were typical dominant strains in Lanzhou Jiangshui fermentation,which played an important role in forming flavor during Jiangshui fermentation.

关 键 词：浆水 优势菌株 筛选 模拟发酵 品质评价 

分 类 号：TS201.3[轻工技术与工程—食品科学]