鲊辣椒纯种发酵的菌株优选  

Screening Strains for Use in Pure Culture Fermentation for the Production of Zhalajiao, a Traditional Chinese Fermented Hot Pepper Product

作　　者：崔小利 王薇[1,2] 阚建全[1,2,3] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工及贮藏重点实验室,重庆400715 [3]农业部农产品贮藏保鲜质量安全风险评估实验室(重庆),重庆400715

出　　处：《食品科学》2014年第21期149-153,共5页Food Science

基　　金：国家重大星火计划重点项目(2011GA811001)

摘　　要：通过对市售鲊辣椒样品中微生物的分离、鉴定,确定鲊辣椒发酵过程中的主发酵菌;再购买常用的几种发酵菌,通过其在最适条件下的产酸性和还原糖利用率等对菌株进行初筛;在初筛的基础上,再在实际生产中用产酸性、氨基酸态氮的生成和发酵成品的感官评分实验对其进行复筛。结果表明:鲊辣椒自然发酵过程中的主发酵菌是乳酸菌,纯种发酵的合适菌种是植物乳杆菌。纯种发酵弥补了传统自然发酵稳定性差,生产周期长等不足,可为实现鲊辣椒产品的工业化生产提供参考。The dominant strains involved in the fermentation of a mixture of hot pepper with corn flour to produce Zhalajiao, a traditional Chinese fermented hot pepper product were isolated from commercial Zhalajiao samples and identified as lactic acid bacteria. Primary screening of seven species of lactic acid bacteria was conducted for acid production and reducing sugar utilization under optimal culture conditions, and their abilities to produce acid and amino acid nitrogen as well as sensory evaluation of the final products fermented with each strain were measured for secondary screening. Lactobacillus plantarum was suitable for the pure culture fermentation of Zhalajiao. The disadvantages of the traditional natural fermentation such as poor stability and long production period could be compensated by using the pure culture fermentation. This study may provide useful references for the industrial production of Zhalajiao.

关 键 词：鲊辣椒 纯种发酵 菌株筛选 

分 类 号：TS201.3[轻工技术与工程—食品科学]