自然发酵泡洋姜中乳酸菌的分离鉴定及其评价  

Isolation,identification and evaluation of lactic acid bacteria in naturally fermented pickled jerusalem artichokes

作　　者：姚华 阚欢 YAO Hua;KAN Huan(College of Life Science,Southwest Forestry University,Kunming 650224;Chengdu Institute of Product Quality Inspection Co.,Ltd.,Chengdu 610100)

机构地区：[1]西南林业大学生命科学学院,昆明650224 [2]成都产品质量监督检验研究院有限责任公司,成都610100

出　　处：《中国食品添加剂》2025年第4期57-65,共9页China Food Additives

摘　　要：以四川眉山地区和广安地区自然发酵的泡洋姜为对象,对其中的菌株进行筛选鉴定及评价。两地区泡洋姜中共分离出87株菌,经模拟胃液初筛后得到胃环境耐受性能良好的8株菌,分别是2株副干酪乳杆菌,4株植物乳杆菌,2株短乳杆菌,且均无溶血活性。菌株在25~35℃之间生长性能良好,其中M24植物乳杆菌有良好的耐盐性、疏水性和自凝集力,M20植物乳杆菌有良好耐亚硝酸盐性、耐酸性,M2短乳杆菌有良好的产酸性,G34副干酪乳杆菌有良好的疏水性。Taking the naturally fermented pickled jerusalem artichoke in Meishan area and Guang’an area as the objects,the strains in the fermented pickled jerusalem artichoke were screened,identified and evaluated.A total of 87 strains of bacteria were isolated from the fermented pickled jerusalem artichoke in the two regions.Following preliminary screening using simulated gastric juice,8 strains of bacteria with good tolerance to gastric conditions were identified,consisting of 2 strains of Lactobacillus paracasei,4 strains of Lactobacillus plantarum,and 2 strains of Lactobacillus brevis,respectively,and none of them had hemolytic activity.These 8 strains demonstrated good growth performance between 25-35℃,in which strain M24(Lactobacillus plantarum)exhibited good salt tolerance,hydrophobicity and self-aggregation ability,strain M20(Lactobacillus plantarum)showed excellent nitrite resistance and acid resistance,strain M2(Lactobacillus brevis)showed good acid production capacity,and strain G34(Lactobacillus paracasei)had notable hydrophobicity.

关 键 词：泡洋姜 乳酸菌 筛选鉴定 生长特性 益生性能 

分 类 号：TS202.3[轻工技术与工程—食品科学]