果菜类蔬菜混合发酵菌种筛选及其发酵特性研究  

Screening of mixed fermentation strains of fruits and vegetables and research on their fermentation characteristics

作　　者：黎蓓蓓 冯书珍 李德军[2] 何长征[1] 何寻阳[2] LI Beibei;FENG Shuzhen;LI Dejun;HE Changzheng;HE Xunyang(College of Horticulture,Hunan Agricultural University,Changsha 410125,China;Institute of Subtropical Agroecology,Chinese Academy of Sciences,Changsha 410125,China;Department of Medicine,Guangxi University of Science and Technology,Liuzhou 545006,China)

机构地区：[1]湖南农业大学园艺学院,湖南长沙410125 [2]中国科学院亚热带农业生态研究所,湖南长沙410125 [3]广西科技大学医学部,广西柳州545006

出　　处：《食品与发酵工业》2025年第1期158-166,共9页Food and Fermentation Industries

基　　金：中国科学院乡村振兴项目(KFJ-XCZX-202303);广西产研院重大产业技术创新项目(CYY-HT2023-JSJJ-0038)。

摘　　要：不同类型的发酵菌株对发酵蔬菜风味的形成有不同的影响。为评估发酵蔬菜中菌株的发酵特性,筛选适用于蔬菜发酵的优良菌种,从果菜类蔬菜混合发酵样品中分离31株菌株,通过形态学初步筛选乳酸菌、酵母菌等,应用分子生物学方法(细菌16S rRNA和真菌ITS序列分析)进行鉴定,评估菌株的生长能力、产酸能力、耐受性(耐盐、耐酸、耐亚硝酸盐)和亚硝酸盐降解能力,利用熵值法对菌株性能进行综合评价,并对发酵蔬菜样品进行感官评分。结果表明筛选出链格孢菌(L1)、阿根廷乳酸杆菌(L4)、乳酸杆菌(L5)、短乳杆菌(L8)和假酵母菌(L10)5株菌,能显著提高发酵蔬菜的感官品质;其中,L4菌株在生长速度、产酸能力、耐盐性以及亚硝酸盐降解能力方面表现较好,发酵24 h的OD_(600)值达到1.9,pH值达到3.84,最高可耐受10%的盐浓度,亚硝酸盐降解率为97.87%。熵值法综合评价结果显示,菌株L4具有最优发酵性能,是一株理想的蔬菜发酵菌,可用于生产低亚硝酸盐含量且风味优良的发酵蔬菜产品。该研究为丰富蔬菜发酵菌菌种资源及菌株的进一步开发与利用奠定了基础。Different types of fermentation strains have different effects on the formation of fermented vegetable flavor.In order to evaluate the fermentation characteristics of strains in fermented vegetables and screen the excellent strains suitable for vegetable fermentation,31 strains were isolated from the mixed fermentation samples of fruit and vegetables.Lactobacillus,yeast and other strains were preliminarily screened by morphology.Molecular biological methods(bacterial 16S rRNA and fungal ITS sequence analysis)were used for identification.The growth ability,acid production ability,tolerance(salt tolerance,acid tolerance,nitrite tolerance)and nitrite degradation ability of the strains were evaluated.The entropy method was used to comprehensively evaluate the performance of the strains,and the sensory score of the fermented vegetable samples was performed.Five strains,including Alternaria alternata.(L1),Lactiplantibacillus argentoratensis(L4),Lactobacillus sp.(L5),Lactobacillus brevis(L8),and Pseudozyma sp(L10)were screened out,which could significantly improve the sensory quality of fermented vegetables.Among them,L4 strain had better performance in growth rate,acid production ability,salt tolerance and nitrite degradation ability.The OD_(600) value of fermentation for 24 h reached 1.9,the pH value reached 3.84,the highest tolerance to 10%salt concentration,and the nitrite degradation rate was 97.87%.The synthetic evaluation results of entropy method showed that L4 had the best fermentation performance,which was an ideal vegetable fermentation strain,and could be used to produce fermented vegetable products with low nitrite content and good flavor.This study lays a foundation for enriching the vegetable fermentation strains and further development and utilization of the strains.

关 键 词：蔬菜发酵 亚硝酸盐降解 菌种筛选 感官评价 熵值法 

分 类 号：TS255.3[轻工技术与工程—农产品加工及贮藏工程] TS201.3[轻工技术与工程—食品科学与工程]