摘要
为解析湖北省夷陵地区鲊广椒中乳酸菌多样性及对其分离株发酵特性进行评价,采集了5个样品,利用纯培养的方法,根据菌落形态、过氧化氢酶试验和革兰氏染色特征,选择菌落形态差别较明显的17株菌,通过16S rDNA序列分析对其进行了种属鉴定,同时采用电子鼻和电子舌相结合的方法对其制备鲊广椒的品质进行了评价。结果表明:从5个鲊广椒样品中共分离出17株Lactobacillus(乳酸杆菌属)细菌,分别为L. farciminis(蜡状乳杆菌)、L. alimentarius(敏捷乳杆菌)、L. paracasei(副干酪乳杆菌)、L. formosensis(福尔摩沙乳杆菌)和L. plantarum(植物乳杆菌),且L. plantarum(植物乳杆菌)为优势菌。通过电子鼻分析发现传感器W1C、W3C和W5C对所有Lactobacillus分离株制备的鲊广椒样品响应值明显偏高。通过电子舌分析发现多数Lactobacillus分离株制备的鲊广椒样品酸味、鲜味和丰度(鲜味的回味)明显提升。由此可见,L. plantarum(植物乳杆菌)为湖北省夷陵地区鲊广椒中的优势细菌,使用Lactobacillus进行纯种发酵有利于鲊广椒品质的提升。
In order to reveal of lactic acid bacterial diversity of Zhaguangjiao samples collected from Yiling of Hubei province and evaluation of fermentation characteristics of isolates,5 samples were collected and 17 strains with differences in sharp,catalase test and Gram strain characteristic were selected,and the classified status of bacteria were determined by classification research of 16S rDNA sequences.Meanwhile,the product quality of Zhaguangjiao samples fermented by these strains were evaluated by electronic nose and electronic tongue.The results indicated that 17 Lactobacillus strains,which were isolated from 5 Zhaguangjiao samples,were identified as L.farciminis,L.alimentarius,L.paracasei,L.formosensis and L.plantarum,respectively.It was worth mentioning that L.plantarum was domain bacterial species in Zhaguangjiao samples.The testing of electronic nose indicated that the response value of sensor W1C,W3C and W5C were higher in all Zhaguangjiao samples fermented by Lactobacillus strains.The testing of electronic tongue indicated that relative intensity of sourness,umami and richness were more abundant in the Zhaguangjiao samples fermented by major Lactobacillus strains.Thus,L.plantarum was domain bacterial species in Zhaguangjiao samples collected from Yiling of Hubei province,and the Zhaguangjiao samples fermented by Lactobacillus with better quality.
作者
向凡舒
王玉荣
葛东颖
代凯文
张振东
郭壮
XIANG Fanshu;WANG Yurong;GE Dongying;DAI Kaiwen;ZHANG Zhendong;GUO Zhuang(Northwest Hubei Research Institute of Traditional Fermented Food,College of Chemical Engineering and Food Science,Hubei University of Arts and Science,Xiangyang441053;Dangyang Municipal Food and Drug Administration,Yichang444100)
出处
《食品科技》
CAS
北大核心
2019年第4期23-29,共7页
Food Science and Technology
基金
湖北省食品药品监督管理局科研项目(201802013)
湖北文理学院"我梦见--大学生助勤帮困基金"项目(2018)
关键词
鲊广椒
乳酸杆菌
分离鉴定
品质评价
Zhaguangjiao(minced and seasoned pepper with rice powder)
Lactobacillus
isolation and identification
quality evaluation
