酸菜中一株产气芽孢杆菌的分离鉴定及耐受性研究  

Isolation,Identification and Tolerance of a Strain of Aerogenic Bacillus in Sauerkraut

作　　者：刘力 金怀慷 孔磊 韦劲欢 杨灿 高惠芳 LIU Li;JIN Huai-kang;KONG Lei;WEI Jin-huan;YANG Can;GAO Hui-fang(Honghe Hopen Food Co.,Ltd.,Honghe 651400,China;Key Laboratory of Fermented Vegetables in Yunnan Province,Honghe 651400,China)

机构地区：[1]红河宏斌食品有限公司,云南红河651400 [2]云南省发酵蔬菜重点实验室,云南红河651400

出　　处：《中国调味品》2025年第3期120-124,共5页China Condiment

基　　金：云南省科技人才与平台计划项目(202205AG070001);云南省生物种业和农产品精深加工专项(202102AE090025,202202AE090017);云南省基础研究专项(202401AS070025)。

摘　　要：文章以酸菜为原料,对其中一株产气芽孢杆菌进行分离鉴定和产气验证,并构建基因发育树;再利用酸菜中可使用的防腐剂进行抑菌试验和耐受性测试。序列分析系统发育树构建结果表明,酸菜中产气芽孢杆菌为贝莱斯芽孢杆菌(Bacillus velezensis)。6种防腐剂抑菌试验结果显示,焦亚硫酸钠的抑菌效果最佳,脱氢乙酸钠、苯甲酸钠次之,而Nisin(乳酸链球菌素)的抑菌效果最差。耐受性测试结果显示,NaCl浓度低时抑制效果不明显,当NaCl浓度高于14 g/100 g时菌株几乎不再生长;菌株在低酸性环境下生长良好,而在高酸性环境下生长受到抑制,几乎不生长;菌株在95℃下处理30 min还能继续生长,说明该菌株具有耐热性。该研究可为酸菜的生产加工提供一定的参考依据和理论指导,对酸菜制品的产业化发展具有重要意义。In this paper,with sauerkraut as the raw material,a strain of aerogenic Bacillus is isolated,identified and verified for gas production,and a gene phylogenetic tree is constructed.The preservatives that can be used in sauerkraut are used to conduct antibacterial test and tolerance test.The results of phylogenetic tree constructed by sequence analysis show that aerogenic Bacillus in sauerkraut is Bacillus velezensis.The antibacterial test results of six preservatives show that sodium metabisulfite has the best antibacterial effect,followed by sodium dehydroacetate and sodium benzoate,and Nisin has the worst antibacterial effect.The tolerance test results show that the inhibition effect is not obvious when the NaCl concentration is low,and the strain almost no longer grows when the NaCl concentration is higher than 14 g/100 g.The strain grows well in low acidic environment,while the growth is inhibited in high acidic environment and the strain almost does not grow.The strain treated at 95℃for 30 min can continue to grow,indicating that the strain has heat resistance.This study can provide a certain reference basis and theoretical guidance for the production and processing of sauerkraut,and is of vital significance for the industrialization development of sauerkraut products.

关 键 词：芽孢杆菌 分离鉴定 耐受性 抑菌效果 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]