发酵辣椒中降解亚硝酸盐菌种筛选、鉴定及发酵性能分析  

Screening, Identification and Fermentation Performance Analysis of Nitrite Degrading Strains in Fermented Pepper

作　　者：刘林新 王修俊 张二康[1,2] 于沛 杨丽平 聂黔丽 陈颜红 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州 贵阳 [2]贵州省发酵工程与生物制药重点实验室,贵州 贵阳

出　　处：《微生物前沿》2020年第3期103-119,共11页Advances in Microbiology

摘　　要：以贵州自然发酵辣椒为原料,从中筛选分离出优势菌株制备成复合菌剂研究其发酵性能。试验分离筛选出80株疑似乳酸菌菌株,以亚硝酸盐(NIT)降解能力及生长活力、产酸能力为指标筛得两株优势菌,进行16S rDNA鉴定,并和研究团队前期筛得的一株生长习性相近的植物乳杆菌LP-7501S进行复配,评价综合发酵性能。结果表明,自然发酵辣椒中两株优势菌株鉴定为发酵乳杆菌,分别命名为LF-8001和LF-8002;其生长能力和产酸能力优于其他菌株且NIT降解率达到95.86%和98.69%;当LF-8001:LF-8002:LP-7501S以3:3:2复配时,用于发酵辣椒后NIT含量为0.25 mg/kg,综合发酵性能远高于单一菌株,品质优良。本研究可为开发具有高降解NIT复合直投式发酵剂提供科学支撑。Using Guizhou naturally fermented pepper as raw material, the dominant strains were screened and isolated from it to prepare a compound inoculum to study its fermentation performance. 80 strains of suspected lactic acid bacteria were isolated and screened out. Two dominant strains were screened using nitrite (NIT) degradation ability, growth activity and acid production capacity as indicators, and the 16SrDNA identification was carried out, and they were grown with the first strain obtained by the research team. Lactobacillus plantarum LP-7501S with similar habits was compounded to evaluate the comprehensive fermentation performance. The results showed that the two dominant strains in naturally fermented pepper were identified as Lactobacillus fermentum, named LF-8001 and LF-8002 respectively;their growth ability and acid production ability were better than other strains, and the NIT degradation rate reached 95.86% and 98.69%;when LF-8001:LF-8002:LP-7501S is compounded at 3:3:2, the NIT content after fermenting pepper is 0.25 mg/kg, the comprehensive fermentation performance is much higher than that of a single strain, and the quality is excellent. This research can provide scientific support for the development of high-degradable NIT compound direct-investment starter.

关 键 词：发酵乳杆菌 筛选鉴定 贵州发酵辣椒 直投式发酵剂 16SrDNA 

分 类 号：TS2[轻工技术与工程—食品科学与工程]