不同乳酸菌抑制酸菜腐败菌——库德里阿兹威毕赤酵母的研究  

Study on Inhibition of Different Lactic Acid Bacteria on Sauerkraut Spoilage Fungus-Pichia kudriavzevii

作　　者：陀小莉 马晔 代志鹏 赵凯[1] 范洪臣[1] TUO Xiao-li;MA Ye;DAI Zhi-peng;ZHAO Kai;FAN Hong-chen(School of Food Engineering,Harbin University of Commerce,Harbin 150076,China)

机构地区：[1]哈尔滨商业大学食品工程学院,哈尔滨150076

出　　处：《中国调味品》2025年第3期90-97,共8页China Condiment

摘　　要：库德里阿兹威毕赤酵母(Pichia kudriavzevii)是一种常见的东北酸菜腐败菌,导致东北酸菜成膜、变软和产生异味等质量缺陷。从自然发酵的东北酸菜中分离出7株乳酸菌,对Pichia kudriavzevii HSDF-pks-2022(pks)进行抑制和发酵影响的研究。通过对比pks的抑菌圈大小,从7株乳酸菌中筛选出5株抑制腐败菌pks明显的乳酸菌,分别为Levilactobacillus brevis HSDF-lbn-2022(lbn)、Lactobacillus sakei HSDF-lso-2022(qj)、Leuconostoc mesenteroides HSDF-lmo-2022(cm)、Loigolactobacillus coryniformis HSDF-lco-2022(rs)、Lactiplantibacillus xiangfangensis HSDF-lxo-2022(xf);通过乳酸菌和腐败菌在酸菜中共发酵,根据发酵液产pH、有机酸、腐败菌活菌数、生物膜形成量和生物胺情况,从5株乳酸菌中筛选出qj,其抑制pks的效果最好、pH最低(3.34)、有机酸含量最高(62.10 mg/mL)、腐败菌活菌数最少(5.00×10^(6)CFU/mL)、腐败菌生物膜形成量最少(0.021 g)、生物胺种类和含量也较少。不同的乳酸菌抑制pks的能力不同,qj有显著的抑制效果,该研究为发酵食品生物法抑制东北酸菜腐败提供了借鉴。Pichia kudriavzevii is a common spoilage fungus in northeast sauerkraut,it causes quality defects of northeast sauerkraut such as film formation,softening and odor production.Seven strains of lactic acid bacteria are isolated from naturally fermented northeast sauerkraut,their inhibition and fermentation effects on Pichia kudriavzevii HSDF-pks-2022(pks)are studied.By comparing the size of the inhibition zone of pks,five strains with significant inhibition of spoilage fungus pks are screened from the seven strains of lactic acid bacteria.These strains are Levilactobacillus brevis HSDF-lbn-2022(lbn),Lactobacillus sakei HSDF-lso-2022(qj),Leuconostoc mesenteroides HSDF-lmo-2022(cm),Loigolactobacillus coryniformis HSDF-lco-2022(rs)and Lactiplantibacillus xiangfangensis HSDF-lxo-2022(xf)respectively;by co-fermentation of lactic acid bacteria and spoilage fungus in sauerkraut,according to the pH,oganic acid,the number of variable spoilage fungus,the formation amount of biofilm and biogenic amine of fermentation broth,qj is screened out from the five strains of lactic acid bacteria,its inhibition effect on pks is the best,pH is the lowest of 3.34,organic acid content is the highest of 62.10 mg/mL,the number of viable spoilage fungus is the lowest of 5.00×10^(6)CFU/mL,the formation amount of spoilage fungus biofilm is the lowest of 0.021 g,and the types and content of biogenic amines are also relatively small.Different lactic acid bacteria have varying abilities to inhibit pks,and qj has a significant inhibitory effect.This study has provided references for fermented food biological method to inhibit the spoilage of northeast sauerkraut.

关 键 词：清酒乳杆菌 腐败菌 库德里阿兹威毕赤酵母 酸菜 

分 类 号：TS201.3[轻工技术与工程—食品科学]