摘要
目的对酸汤中分离筛选的高产酸细菌进行鉴定,并研究其生物学特性。方法从白酸汤和红酸汤中分离出的细菌,通过16S rDNA基因序列分析进行分子生物学鉴定,并研究其产酸特性、生理生化特性、耐酸碱和耐盐能力,同时用牛津杯法以抑菌圈为指标,探究其抑制致病菌性能。结果筛选出4株高产酸乳酸菌和1株产酸醋杆菌,其中RS-5为甘草乳杆菌(Liquorilactobacillus nagelii),ST15-2和RS-8为布氏乳杆菌(Lentilactobacillus buchneri),ST20为发酵粘液乳杆菌(Limosilactobacillus fermentum),ST19为产液葡糖酸醋杆菌(Gluconacetobacter liquefaciens);RS-8、ST15-2、ST20和RS-5具有较高的产酸能力,产总酸均超过(103.54±6.19)g/L,RS-8产总酸量达到(159.12±12.24)g/L,经高效液相色谱法测定ST20、RS-5和ST15-2产乳酸较高,分别是10.21、9.76和7.11 mg/mL,RS-8和RS-5产柠檬酸较高,分别为4.87 mg/mL和3.93 mg/mL;RS-8、ST15-2和ST20具有较好的耐酸性、耐碱性和耐盐性;RS-5和ST20对大肠杆菌有显著抑制作用,ST15-2对金黄色葡萄球菌有显著抑制作用。结论RS-8、ST15-2、ST20和RS-5菌株高产酸且具有较好的耐酸碱和耐盐性能,有抑致病菌作用,具有一定工业化应用前景。
Objective To identify high-yielding acid bacteria isolated and screened from acid soup and study their biological characteristics.Methods Bacteria isolated from white sour soup and red sour soup were identified molecularly by 16S rDNA gene sequence analysis,and their acid-producing characteristics,physiological and biochemical properties,acid and alkali resistance,salt tolerance were investigated,while their inhibition of pathogenic bacteria performance was explored by using the Oxford cup method with the circle of inhibition as an indicator.Results Four strains of high acid-producing Lactobacillus and 1 acid-producing Acetobacter were screened,of which RS-5 was Liquorilactobacillus nagelii,ST15-2 and RS-8 were Lentilactobacillus buchneri,ST20 was Limosilactobacillus fermentum,and ST19 was Gluconacetobacter liquefaciens.RS-8,ST15-2,ST20,and RS-5 had high acid-producing capacity,and all of them produced more than(103.54±6.19)g/L of total acid.The total acid production of RS-8 reached(159.12±12.24)g/L.The lactic acid production of ST20,RS-5 and ST15-2 was higher determined by high performance liquid chromatography,which was 10.21,9.76 and 7.11 mg/mL,respectively,and the citric acid production of RS-8 and RS-5 was higher,which was 4.87 mg/mL and 3.93 mg/mL,respectively;RS-8,ST15-2 and ST20 had better acid,alkali and salt resistance;RS-5 and ST20 showed significant inhibition of Escherichia coli,and ST15-2 showed significant inhibition of Staphylococcus aureus.Conclusion RS-8,ST15-2,ST20 and RS-5 have high acid production and good acid and alkali resistance and salt resistance,have the effect of inhibiting pathogenic bacteria,and have a certain prospects for industrial application.
作者
朱霞
杨第芹
潘宇
叶雨
龙艳丽
杨熟英
ZHU Xia;YANG Di-Qin;PAN Yu;YE Yu;LONG Yan-Li;YANG Shu-Ying(Guizhou Biotechnology Research and Development Base Co.,Lid.,Guiyang 550025,China)
出处
《食品安全质量检测学报》
CAS
2024年第18期271-280,共10页
Journal of Food Safety and Quality
基金
科研机构创新能力建设专项资金项目(黔科合服企[2023]012)
开发类科研院所技术开发研究专项资金项目(黔科合资[2024]001)
贵州省重大科技成果转化项目(黔科合成果[2022]重点002号)。
关键词
酸汤
产酸细菌
分离筛选
抑菌特性
sour soup
acid-producing bacteria
isolation and screening
bacteriostatic properties
