乳酸菌的筛选、鉴定及多菌系复合发酵藠头  

Screening and identification of lactic acid bacteria and Allium chinense fermentation by multi-bacterial system

作　　者：张戴 朱力 赵玲艳[1] 杨春芽 聂岷屿 邓放明[1] ZHANG Dai;ZHU Li;ZHAO Lingyan;YANG Chunya;NIE Minyu;DENG Fangming(College of Food Science and Technology,Hunan Agricultural University,Changsha 410128,China;Hunan Tailong Food Technology Co.,Ltd.,Changde 415400,China)

机构地区：[1]湖南农业大学食品科学技术学院,湖南长沙410128 [2]湖南台龙食品科技有限公司,湖南常德415400

出　　处：《中国酿造》2025年第4期71-79,共9页China Brewing

基　　金：国家现代农业特色蔬菜产业技术体系建设专项(CARS-24-E-02)。

摘　　要：为优化藠头发酵工艺和提升发酵藠头品质,该研究采用高通量测序分析传统自然发酵藠头及其发酵液细菌多样性和优势菌群,并从中筛选具有优良产酸、产香、产氨基酸态氮能力的乳酸菌,构建多菌系复合发酵体系,并考察筛选乳酸菌的抑菌效果。结果表明,厚壁菌门(Firmicutes)是传统发酵藠头及其发酵液的绝对优势菌门,明串珠菌属(Leuconostoc)及乳杆菌属(Lactobacillus)为主要优势菌属。初步筛选出25株乳酸菌,复筛得到产酸能力强的菌株D1-9、产香能力强的菌株D2-3及产氨基酸态氮能力强的菌株D1,菌株D1-9、D2-3、D1分别被鉴定为植物乳植杆菌(Lactiplantibacillus plantarum)、戊糖片球菌(Pediococcus pentosaceus)、戊糖乳杆菌(Lactobacillus pentosus),菌株D1-9、D2-3、D1培养24 h后总酸、乙偶姻及氨基酸态氮分别为18.60 g/L、47.16 mg/L、0.32 g/100 mL。3株菌混合培养时无拮抗作用且能互利共生,对食源性致病菌具有显著的抑菌效果。菌株D1、D1-9、D2-3混合比例为1∶1∶2时,发酵藠头的总酸、氨基酸态氮、乙偶姻含量及感官评分最高,分别为0.92 g/100 g、0.202 g/100 g、52.08 mg/L及88.40分。In order to optimize the fermentation process and enhance the quality of fermented Allium chinense,the bacterial diversity and dominant microbiota of traditional natural fermented A.chinense and its fermentation broth was analyzed using high-throughput sequencing.Lactic acid bacteria with excellent acid production,aroma generation,and amino nitrogen production capabilities were screened,the multi-bacterial complex fermentation system was constructed,and their antibacterial effects were investigated.The results showed that Firmicutes was the predominant phylum in traditional fermented A.chinense and its fermentation broth,with Leuconostoc and Lactobacillus as the dominant genera.A total of 25 lactic acid bacteria strains were initially screened,among which strains D1-9,D2-3 and D1 with strong acid production,acetoin production,and amino nitrogen produc-tion abilities were selected,respectively.These strains were identified as Lactiplantibacillus plantarum(D1-9),Pediococcus pentosaceus(D2-3),Lactobacillus pentosus(D1).After 24 h of cultivation,the total acidity,acetoin,and amino acid nitrogen contents of strain D1-9,D2-3,D1 reached 18.60 g/L,47.16 mg/L,and 0.32 g/100 ml,respectively.The three strains had no antagonistic effect and mutualism when cultured together,and had significant antibacterial effect on foodborne pathogenic bacteria.When the mixture culture ratio of strains D1,D1-9 and D2-3 was 1:1:2,the fermented A.chinense achieved the highest levels of total acidity(0.92 g/100 g),amino acid nitrogen(0.202 g/100 g),acetoin concentration(52.08 mg/L)and sensory evaluation score(88.40).

关 键 词：发酵藠头 乳酸菌筛选 细菌多样性 多菌系 

分 类 号：TS255.54[轻工技术与工程—农产品加工及贮藏工程]