摘要
为缓解红酸汤工业化生产中主要原料辣椒脱盐工序带来的营养风味流失及水污染问题,从传统发酵辣椒制品中筛选出1株耐盐乳酸菌L-14,经鉴定为植物乳杆菌(Lactobacillus plantarum),在80 g/L NaCl条件下培养24 h活菌数达(8.20±0.118)lg CFU/mL,产酸量为(7.770±0.033)g/L。对其进行二轮紫外诱变以提高其耐盐产酸性,并比较突变菌株与原始菌株在耐酸、耐胆盐、耐人工模拟胃肠液、耐盐(NaCl)等耐受能力,得到1株突变菌株L14U2-3,在80 g/L NaCl条件下培养24 h产酸量为(8.989±0.095)g/L,较原始菌株提高15.69%,且连续传代10代产酸量无显著差异。突变菌株L14U2-3较原始菌株L-14,在pH 2.0时培养3 h存活率提高4.09%;在3 g/L胆盐下处理24 h活菌数提高5.32%;经胃肠液处理后,2株菌活菌数分别为(6.73±0.10)、(6.68±0.11)lg CFU/mL,无区别;在80 g/L NaCl下培养24 h菌株L14U2-3的活菌数为(8.89±0.003)lg CFU/mL,耐盐能力提高8.41%。研究结果表明,突变菌株L14U2-3产酸及耐酸、耐胆盐、耐盐能力均优于原始菌株L-14,可作为高盐发酵红酸汤发酵剂,为红酸汤工业化生产提供新途径。
To alleviate the loss of nutrients,flavor and water pollution caused by desalination process of the main raw material pepper in the industrial production of red sour soup.A salt-tolerant lactic acid bacteria L-14 was screened from the traditional fermented pepper products,and it was identified as Lactobacillus plantarum.The bacteria reached(8.20±0.118)lg CFU/mL after 24 h of culture at 80 g/L NaCl concentration,and the acid production was(7.770±0.033)g/L.Two rounds of UV mutagenesis were carried out to improve its salt tolerance and acid production,and the tolerance abilities of the mutant strain and the original strain in acid tolerance,bile salt tolerance,artificial simulated gastrointestinal fluid tolerance and salt(NaCl)tolerance were compared.The acid production of a mutant strain L14 U2-3 at 80 g/L NaCl concentration for 24 h was(8.989±0.095)g/L,which was 15.69%higher than that of the original strain,and there was no significant difference in the acid production of 10 generations of continuous passage.Compared with the original strain L-14,the survival rate of mutant L14 U2-3 increased by 4.09%at pH 2.0 for 3 h;The number of viable bacteria increased by 5.32%after 24 h treatment with 3 g/L bile salt;After treatment with gastrointestinal fluid,the viable counts of the two strains were(6.73±0.10)and(6.68±0.11)lg CFU/mL,respectively,without difference;the viable count of strain L14 U2-3 cultured at 80 g/L NaCl for 24 h was(8.89±0.003)lg CFU/mL,and the salt tolerance was increased by 8.41%.The mutant strain L14 U2-3 had better acid production,acid tolerance,bile salt tolerance and salt tolerance than the original strain L-14,which could be used as a high-salt fermentation starter for red sour soup and provide a new way for the industrial production of red sour soup.
作者
贺晓洁
赵良忠
李明
周晓洁
车丽娜
刘婷
江振桂
刘汁琪
林碧莲
龚周亮
HE Xiaojie;ZHAO Liangzhong;LI Ming;ZHOU Xiaojie;CHE Lina;LIU Ting;JIANG Zhengui;LIU Zhiqi;LIN Bilian;GONG Zhouliang(College of Food Science and Chemical Engineering,Shaoyang University,Shaoyang 422000,China;Hunan Provincial Key Laboratory of Soybean Products Processing and Safety Control,Shaoyang 422000,China;Guangzhou Jiaming Food Technology Co.,Ltd,Guangzhou 510000,China;Hunan Ken Gene Technology Co.Ltd,Changsha 410000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2022年第1期84-90,共7页
Food and Fermentation Industries
基金
湖南省研究生科研创新项目(CX20190975)
湖南省科技创新计划资助项目(2019TP1028、2019SK2122、2019NK4229)
贵州省科技支撑项目(黔科合支撑[2020]1Y150号)
贵州传统发酵食品工程技术中心项目(黔科合平台人才(2018)5251)。
关键词
耐盐乳酸菌
筛选
诱变育种
耐受性
红酸汤
salt-tolerant lactic acid bacteria
screening
mutation breeding
tolerance
red sour soup
