摘要
该研究采用辣椒素筛选培养基进行辣椒素降解菌株筛选,并通过形态学观察及分子生物学技术进行筛选菌株鉴定后应用于糍粑辣椒发酵中,考察筛选菌株接种发酵对糍粑辣椒中辣椒素类物质含量及风味物质的影响。结果表明,共筛选出6株辣椒素降解菌株,其在辣椒素筛选培养基中辣椒素降解率在3.13%~28.34%。鉴定结果表明,筛选菌株B10、JP01、GJ02、GJ03、7B-5和28L-C分别为短小芽孢杆菌(Bacillus pumilus)、枯草芽孢杆菌(Bacillus subtilis)、解淀粉芽孢杆菌(Bacillus amyloliquefaciens)、贝莱斯芽孢杆菌(Bacillus velezensis)、甲基营养芽孢杆菌(Bacillus methylotrophicus)、澄清状芽孢杆菌(Clostridium clariflavum)。其中,菌株28L-C和7B-5辣椒素降解能力较强,均可显著降低糍粑辣椒中辣椒素类物质含量(P<0.05)。菌株28L-C和7B-5强化发酵糍粑辣椒样品中重要香气、重要差异化合物分别为18种、10种。
In this study,capsaicin-degrading strains were screened by the capsaicin screening medium,and applied to the fermentation of Ciba pepper after identification by morphological observation and molecular biological technology,to investigate the effects of inoculation and fermentation of screening strains on the contents of capsaicin and flavor substances in Ciba pepper.The results showed that 6 capsaicin-degrading strains were screened,and the degradation rate of capsaicin in the capsaicin screening medium was 3.13%-28.34%.The identification results showed that the screened strains B10,JP01,GJ02,GJ03,7B-5 and 28L-C were Bacillus pumilus,Bacillus subtilis,Bacillus amyloliquefaciens,Bacillus velezensis,Bacillus methylotrophicus,and Clostridium clariflavum,respectively.Among them,strains 28L-C and 7B-5 had stronger capsaicin-degrading ability,and both could significantly reduce the capsaicin content in Ciba pepper(P<0.05).There were 18 kinds of important aroma compounds and 10 kinds of important difference compounds in enhancement fermentation of Ciba pepper samples by strain 28L-C and 7B-5,respectively.
作者
王泽亮
范智义
王美丽
李龙
杨礼学
邓维琴
李洁芝
陈功
张其圣
WANG Zeliang;FAN Zhiyi;WANG Meili;LI Long;YANG Lixue;DENG Weiqin;LI Jiezhi;CHEN Gong;ZHANG Qisheng(Sichuan Food Fermentation Industry Research and Design Institute Co.,Ltd.,Chengdu 611130,China;Guanghan Mindele Food Co.,Ltd.,Guanghan 618300,China)
出处
《中国酿造》
CAS
北大核心
2023年第7期147-153,共7页
China Brewing
基金
四川省科技厅区域创新合作项目(22QYCX0159)。
关键词
糍粑辣椒
降解辣椒素菌株
筛选
应用
Ciba pepper
capsaicin-degrading strains
screening
application
