摘要
为了研究蒲城椽头馍种子面团中的主要菌种酵母菌和乳酸菌的多样性,随机采取椽头馍传承人、西关椽头馍生产作坊、蒲城椽头馍厂、高阳村、九堂、石龙村、兴蒲清真食品厂及2个体户9份椽头馍种子面团进行分离、纯化、鉴定,得出酵母菌检出量在7.05×102~1.5×106CFU/g (干基),乳酸菌为1.08×103~1.94×106 CFU/g (干基)。通过26S r DNA D1/D2区和ITS区分析,54株酵母菌隶属于酿酒酵母,异常威克汉姆酵母,库德里阿兹威(氏)毕赤酵母,锁掷孢酵母。其中酿酒酵母在除高阳村外的8份样品中均有检出,且在系统发育树上聚集在一个由42株菌构成的大分支上,即优势酵母菌。7株乳酸菌通过16S rRNA序列分析,隶属于瑞士乳杆菌,戊糖片球菌,在西关椽头馍生产作坊和个体户2鉴定出5株瑞士乳杆菌,占71%,为优势菌。结果表明:蒲城椽头馍种子面团中酵母菌、乳酸菌具有一定的多样性,酿酒酵母和瑞士乳杆菌为其中的优势菌。
Chuantou steamed bread sourdough were sampled from Chuantou steamed bread heritage, Chuantou steamed bread production workshop in xiguan, Chuantou steamed bread factory, Gaoyang village, Nine hall, Shilong village, Xing Pu halal food factory and 2 self-employed and investigated the diversity of yeast and lactic acid bacteria by plate separation, purification and identification. The contents of yeast in the sourdoughs were from 4.03 ×102 to 1.8×106 CFU/g(dry base), while the lactic acid bacteria were from 1.08×103 to 1.94×106 CFU/g(dry base). Based on the results of 26 S rDNA D1/D2 region and Internal Transcribed Spacer(ITS) sequence amplification and sequencing, 54 yeast isolates were identified as Saccharomyces cerevisiae, Wickerhamomyces anomalus, Pichia kudriavzevii and Sporidiobolus pararoseus, respectively. S. cerevisiae in the 8 samples except Gaoyang village were detected, and the phylogenetic tree was gathered in a composed of 42 strains of branches, which was the advantage of yeast. Seven lactic acid bacteria(LAB) isolates were identified as Pediococcus pentosaceus(n=2) and Lactobacillus helveticus(n=5) in Chuantou steamed bread production workshop in xiguan and 2 self-employed according to their 16 S rRNA sequence. The results indicated that Saccharomyces and Lactobacillus were diverse in Chuantou steamed bread sourdoughs, among which, Saccharomyces cerevisiae and Lactobacillus helveticus were the dominant species.
作者
李赛杰
杨保伟
黄丹敏
张建新
唐飞龙
惠彦斌
Li Saijie;Yang Baowei;Huang Danmin;Zhang Jianxin;Tang Feilong;Hui Yanbin(College of Food Science and Engineering,Northwest A&F University,Yangling 712100,Shaanxi;Office for“Chuantou”Steamed Bread Industrial Development of Pucheng County,Pucheng 715500,Shaanxi)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2019年第1期216-222,共7页
Journal of Chinese Institute Of Food Science and Technology
关键词
椽头馍种子面团
酵母菌
乳酸菌
多样性
Chuantou steamed bread sourdough
yeast
lactic acid bacteria
diversity
