摘要
以新疆地区自然发酵的辣椒酱为材料,在厌氧条件下采用富集培养法、溶钙圈法对产酸乳酸菌进行初筛;通过测定菌株的产酸能力和NaCl耐受能力进行复筛;通过形态观察、生理生化试验及分子生物学技术对耐盐乳酸菌进行鉴定。结果表明,筛选得到7株产酸乳酸菌,其中,3株产酸能力强、耐盐性能好,分别为菌株B、SS、T,均可耐受7%NaCl。菌株B、SS及T均被鉴定为植物乳酸杆菌(Lactobacillus plantarum)。耐盐性乳酸菌的筛选对提高自然发酵辣椒酱的品质起着重要作用。
Using the natural fermented chili sauce in Xinjiang as material,the acid-producing lactic acid bacteria were firstly screened under anaerobic conditions by enrichment culture and calcium dissolving method,then secondly screened by determining the acid production capacity and NaCl tolerance,and lastly identified by morphological observation,physiological and biochemical tests and molecular biology techniques.The results showed that 7 strains of acid-producing lactic acid bacteria were obtained.Among them,3 strains had strong acid-producing ability and good salt tolerance,which were strains B,SS and T,and were all able to tolerate 7%NaCl.The strains B,SS and T were identified as Lactobacillus plantarum.The screening of salt-tolerance lactic acid bacteria played an important role in improving the quality of natural fermented chili sauce.
作者
武亚婷
杜木英
丁承焱
阚建全
程方方
殷娜
刘维兵
韩亚楠
何欢欢
尹小庆
武运
WU Yating;DU Muying;DING Chengyan;KAN Jianquan;CHENG Fangfang;YIN Na;LIU Weibing;HAN Yanan;HE Huanhuan;YIN Xiaoqing;WU Yun(College of Food Science and Pharmacy,Xinjiang Agricultural University,Urumqi 830052,China;Xinjiang Fruit Processing and Storage Engineering Technology Research Center,Urumqi 830052,China;College of Food Science,Southwest University,Chongqing 400715,China;Chinese-Hungarian Cooperative Research Centre for Food Science,Chongqing 400715,China)
出处
《中国酿造》
CAS
北大核心
2019年第12期43-47,共5页
China Brewing
基金
新疆维吾尔自治区重点科技专项(2016401001-2)
重庆市社会事业与民生保障科技创新专项(CSTC2017-shms-kjfp80053)
国家级大学生创新创业训练计划项目(201810758033)
关键词
发酵辣椒酱
耐盐乳酸菌
筛选
鉴定
fermented chili sauce
salt-tolerance lactic acid bacteria
screening
identification
