摘要
为获得适用于三樱椒发酵的乳酸菌,该研究采用钙溶圈法从自然发酵三樱椒中分离乳酸菌,通过形态观察和分子生物学技术对其进行菌种鉴定,并对其生长、产酸、耐酸特性进行分析。结果表明,从自然发酵三樱椒中共分离纯化得到19株乳酸菌,经鉴定,16株为植物乳杆菌(Lactobacillus plantarum),3株为赫轮魏斯氏菌(Weissella hellenica)。培养初期,赫轮魏斯氏菌生长比植物乳杆菌快,但培养12 h后植物乳杆菌比赫轮魏斯氏菌生长速度更快;植物乳杆菌产酸能力优于赫轮魏斯氏菌,培养21 h后,植物乳杆菌发酵液的pH值稳定在3.7,赫轮魏斯氏菌发酵液pH值稳定在4.3,其中植物乳杆菌PLP-1产酸能力最好;植物乳杆菌的耐酸性优于赫轮魏斯氏菌,在pH值<4.0的培养条件下赫伦魏斯氏菌生长受到严重抑制,而植物乳杆菌可以在pH值为3.0的培养基中生长,其中植物乳杆菌PLP-1耐酸性最好。
In order to obtain lactic acid bacteria suitable for the fermentation of Capsicum annuum,the lactic acid bacteria were isolated from naturally fermented C.annuum by calcium dissolved ring method,identified by morphological observation and molecular biology technology,and their growth,acid production and acid resistance were analyzed.The results showed that a total of 19 strains of lactic acid bacteria were isolated and purified from naturally fermented C.annuum,including 16 strains of Lactobacillus plantarum and 3 strains of Weissella hellenica.In the initial stage of culture,the growth rate of W.hellenica was faster than that of L.plantarum,but after 12 h of culture,the growth rate of L.plantarum was faster than that of W.hellenica,and acid-producing capacity of L.plantarum was better than that of W.hellenica.After 21 h of culture,the pH of L.plantarum fermentation broth was stable at 3.7 and the W.hellenica fermentation broth was stable at 4.3,and L.plantarum PLP-1 had the optimal acid-producing ability.The acid resistance of L.plantarum was better than that of W.hellenica.When the pH value was less than 4.0,the growth of W.hellenica was seriously inhibited,while L.plantarum could grow in the medium with pH 3.0,and L.plantarum PLP-1 had the optimal acid resistance.
作者
徐园园
李静
王敏
焦梅珍
王静
黄佳翔
苏琪
刘冬梅
宋旸
洪权春
XU Yuanyuan;LI Jing;WANG Min;JIAO Meizhen;WANG Jing;HUANG Jiaxiang;SU Qi;LIU Dongmei;SONG Yang;HONG Quanchun(Henan Academician Workstation for Dry Capsicum Industry Technology,School of Biology and Food Sciences,Shangqiu Normal University,Shangqiu 476000,China)
出处
《中国酿造》
CAS
北大核心
2022年第4期147-151,共5页
China Brewing
基金
河南省科技攻关项目(212102310911,212102110280,212102310395)。
关键词
三樱椒
自然发酵
乳酸菌
分离
鉴定
Capsicum annuum
natural fermentation
lactic acid bacteria
isolation
identification
