恩施市泡萝卜中乳酸菌的分离鉴定及其对品质的影响
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摘要
对5份恩施地区泡萝卜中的乳酸菌进行了分离鉴定,同时对其分离株在以萝卜为原料的泡菜中的发酵特性进行了评价。结果表明:分离出18株乳酸菌菌株,分别为隶属于片球菌属(Pediococcus)的戊糖片球菌(P.pentosaceus)和隶属于乳酸杆菌属(Lactobacillus)的食品乳杆菌(L.alimentarius)、短乳杆菌(L.brevis)、副干酪乳杆菌(L.paracasei)、发酵乳杆菌(L.fermentum)和植物乳杆菌(L.plantarum),其中8株分离株为L.plantarum。通过质构分析发现,乳酸菌纯种发酵制备的多数泡萝卜样品硬度和脆性均明显高于自然发酵样品。通过电子鼻分析发现,W1C、W3C和W5C对多数乳酸菌纯种发酵泡萝卜水的响应值明显偏高。通过主成分分析发现,菌株L.paracasei HBUAS51063和L.plantarum HBUAS51053具有相对较佳的发酵特性。由此可见,恩施市泡萝卜中乳酸菌以L.plantarum为主,乳酸菌纯种发酵可提升多数泡萝卜的品质。
The lactic acid bacterial strains were isolated and identified from 5 pickled radish samples collected from Enshi area,and the product quality of pickled radish fermented by isolates were also evaluated. The results indicated that 18 lactic acid bacterial strains were identified as Pediococcus pentosaceus belonged to Pediococcus,and Lactobacillus alimentarius,L. brevis,L. paracasei,L. fermentum and L. plantarum belonged to Lactobacillus,respectively. Meanwile,8 of which were identified as L. plantarum. The analysis of texture indicated that hardness and friability were higher in pure fermented pickled radish samples. The analysis of electronic nose indicated that the response value of sensor W1 C,W3 C and W5 C were higher in major radish water samples fermented by lactic acid bacterial strains. It was worth mentioning that pickled radish samples fermented by L. paracasei HBUAS51063 and L. plantarum HBUAS51053 had better quality based on principal component analysis. Thus,L. plantarum was the domain bacterial species in pickled radish samples,and pure fermentation of lactic acid bacterial could improve the quality of pickled radish.
The lactic acid bacterial strains were isolated and identified from 5 pickled radish samples collected from Enshi area,and the product quality of pickled radish fermented by isolates were also evaluated. The results indicated that 18 lactic acid bacterial strains were identified as Pediococcus pentosaceus belonged to Pediococcus,and Lactobacillus alimentarius,L. brevis,L. paracasei,L. fermentum and L. plantarum belonged to Lactobacillus,respectively. Meanwile,8 of which were identified as L. plantarum. The analysis of texture indicated that hardness and friability were higher in pure fermented pickled radish samples. The analysis of electronic nose indicated that the response value of sensor W1 C,W3 C and W5 C were higher in major radish water samples fermented by lactic acid bacterial strains. It was worth mentioning that pickled radish samples fermented by L. paracasei HBUAS51063 and L. plantarum HBUAS51053 had better quality based on principal component analysis. Thus,L. plantarum was the domain bacterial species in pickled radish samples,and pure fermentation of lactic acid bacterial could improve the quality of pickled radish.
引文
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[20]韩千慧,杨雷,王念,等.襄阳地区腊肠的风味品质评价[J].肉类研究,2016,30(9):8-12.
[2]王冉,李小林,李敏,等.反相高效液相色谱法测定泡萝卜中的有机酸[J].食品工业科技,2014,35(13):283-287.
[3]何鹏晖,厍晓,钱杨,等.发酵蔬菜中腐败微生物及其防控的研究进展[J].食品工业科技,2017,38(11):374-378.
[4]蒋云露,杨建涛,何鹏晖,等.传统泡菜腐败过程中膜醭和盐卤的微生物区系分析[J].食品安全质量检测学报,2016,7(1):305-313.
[5]Huang M L,Huang J Y,Kao C Y,et al.Complete genome sequence of Lactobacillus pentosus SLC13,isolated from mustard pickles,a potential probiotic strain with antimicrobial activity against foodborne pathogenic microorganisms[J].Gut Pathogens,2018,10(1):1154.
[6]Nishida S,Ishii M,Nishiyama Y,et al.Lactobacillus paraplantarum 11-1 isolated from rice bran pickles activated innate immunity and improved survival in a silkworm bacterial infection model[J].Frontiers in Microbiology,2017,8(3):436.
[7]侯晓艳,陈安均,罗惟,等.不同乳酸菌纯种发酵萝卜过程中品质的动态变化[J].食品工业科技,2015,36(2):181-185.
[8]邓风,王玉荣,尚雪娇,等.恩施地区腊肠的细菌多样性[J].肉类研究,2018,32(9):18-22.
[9]蔡宏宇,葛东颖,马磊,等.基于PCR-DGGE研究琚湾酸浆水中细菌多样性及乳酸菌的分离鉴定[J].食品研究与开发,2018,39(15):149-153.
[10]周彦宏,李虹甫,陈思涵,等.婴儿肠道菌群中乳酸菌的分离鉴定及其多样性分析[J].食品工业科技,2018,39(19):96-100.
[11]沈馨,马佳佳,刘文汇,等.浓香型白酒窖泥中乳酸菌的分离鉴定及其在柑橘酒中的应用[J].中国酿造,2018,37(7):42-46.
[12]郭壮,蔡宏宇,杨成聪,等.六名襄阳地区青年志愿者肠道菌群多样性的研究[J].中国微生态学杂志,2017,29(9):998-1004.
[13]武俊瑞,王晓蕊,唐筱扬,等.辽宁传统发酵豆酱中乳酸菌及酵母菌分离鉴定[J].食品科学,2015,36(9):78-83.
[14]Goyeneche R,Agüero M V,Roura S,et al.Application of citric acid and mild heat shock to minimally processed sliced radish:Color evaluation[J].Postharvest Biology and Technology,2014,93(7):106-113.
[15]Bao R,Fan A P,Hu X,et al.Effects of high pressure processing on the quality of pickled radish during refrigerated storage[J].Innovative Food Science & Emerging Technologies,2016,38(12):206-212.
[16]杨成聪,刘丹丹,葛东颖,等.基于气相色谱-质谱联用技术结合电子鼻评价浸米时间对黄酒风味品质的影响[J].食品与发酵工业,2018,44(8):265-270.
[17]薛丹,欧阳一非,高海燕,等.方便面感官品质特性与面条质构、色泽指标的关系研究[J].食品工业科技,2010,31(4):97-99.
[18]汪立平,汪欣,艾连中,等.纯种植物乳杆菌发酵低盐萝卜泡菜的研究[J].食品科学,2013,34(17):182-186.
[19]沈菲儿.乳酸菌发酵对莲藕泡菜质构和风味影响的研究[D].扬州:扬州大学,2016:72-94.
[20]韩千慧,杨雷,王念,等.襄阳地区腊肠的风味品质评价[J].肉类研究,2016,30(9):8-12.