摘要
该研究旨在筛选出产香优异的乳酸菌改善发酵辣椒风味品质。从86份传统发酵辣椒中分离纯化得到486株菌株,以接种发酵辣椒的香气感官评分值和各菌株发酵液的乙偶姻测定值为评价指标,筛选出了3株产香优异菌种。根据菌株的形态学特征、16S rDNA测序分析以及API试纸条鉴定,确定H3D为植物乳杆菌(Lactobacillus plantarum),6d-16为戊糖乳杆菌(Lactobacillus pentosus),6-12为戊糖片球菌(Pediococcus pentosaceus)。3株菌种的发酵辣椒感官评分值均在93分以上,发酵液的乙偶姻测定值分别为37.737、53.160、26.716 mg/L,同时3株菌对酸、NaCl、胆盐均具备一定的耐受性,可作为辣椒发酵的优异菌株。
The aim of this study was to screen aroma-producing lactic acid bacteria and improve the flavor quality of fermented chili. A total of 486 strains were isolated from 86 traditional fermented capsicum. Three excellent aroma-producing strains were selected based on the aroma sensory score of the fermented pepper and the acetoin values of the fermentation broths. The strain, H3 D was identified as Lactobacillus plantarum, 6 d-16 as Lactobacillus pentosus, and 6-12 as Pediococcus pentosaceus according to their morphological characteristics, 16 S rDNA sequencing and API strip identification. The sensory score of fermented chili inoculated with each of the three strains was above 93. The acetoin values in fermentation broth were 37.7, 53.2 and 26.7 mg/L, respectively. Meanwhile, they had acid-, NaCl-, and bile salt-tolerance, thus could be used as an excellent strain of chili fermentation.
作者
杨剑
卿煜维
邓放明
潘金薇
李巧芸
李娜
赵玲艳
YANG Jian;QING Yuwei;DENG Fangming;PAN Jinwei;LI Qiaoyun;LI Na;ZHAO Lingyan(College Food Science and Technology,Hunan Agricultural University,Changsha 410128,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2019年第24期58-63,共6页
Food and Fermentation Industries
基金
国家特色蔬菜产业技术体系发酵加工岗位科学家(CARS-24-E-02)
国家自然科学基金(31401675)
湖南省科技计划项目(2016NK2110)
湖南农业大学“双一流”建设项目(SYL201802006)
湖南省自然科学基金项目(2019JJ50261)
湖南辣妹子辣椒精深加工科技创新团队项目(湖南省企业科技创新创业团队支持计划,湘科人[2018]19号)
关键词
发酵辣椒
产香乳酸菌
分离鉴定
fermented pepper
aroma-producing lactic acid bacteria
isolation and identification
