摘要
从自然发酵番茄和红辣椒酸汤中分离筛选乳酸菌,并利用^(60)Co-γ射线对筛选菌株进行辐照,诱变选育优良红酸汤生产菌株。结果表明,分别从MRS、MC培养基上分离得到发酵番茄(FT)相关菌株5株(MRS FT_(1)~MRS FT_(5))、3株(MC FT1~MC FT3);发酵辣椒(FP)相关菌株4株(MRS FP_(1)~MRS FP_(4))、3株(MC FP_(1)~MC FP_(3))。采用革兰氏染色、过氧化氢酶初筛及分子生物学技术鉴定,得到6株乳酸菌,菌株MRS FT5和MC FT1均为戊糖乳杆菌(Lactiplantbacillus pentosus),菌株MRS FP_(2)、MRS FT_(3)、MRS FT_(1)为植物乳杆菌(Lactiplantbacillus plantarum)、菌株MRS FP4为纳木雷氏乳杆菌(Lactobacillus namurensis)。辐照诱变筛选出4株突变菌株MC FT1(700 Gy)、MRS FT_(3)(400 Gy-1)、MRS FT_(3)(400 Gy-4)和MRS FP_(4)(300 Gy),用其发酵红酸汤,p H值和总酸分别于12~15 d达到极小、极大值,极大缩短了红酸汤生产周期。番茄和辣椒酸汤分别检出挥发性风味物质64和53种,均以酯类和醇类为主,风味良好。
Lactic acid bacteria were isolated and screened from naturally fermented tomato and red pepper sour soup,and the screened strains were irradiated with 60Co-γrays,excellent strains for red sour soup production were mutated and bred.The results showed that 5 strains(MRS FT_(1)-MRS FT_(5))and 3 strains(MC FT_(1)-MC FT_(3))related to fermented tomato(FT),4 strains(MRS FP_(1)-MRS FP_(4))and 3 strains(MC FP_(1)-MC FP_(3))related to fermented pepper(FP)were isolated from MRS and MC media,respectively.Six strains of lactic acid bacteria were obtained by Gram staining,catalase preliminary screening and molecular biological techniques identification.Both strains MRS FT5 and MC FT1 were Lactobacillus pentosus,strains MRS FP2,MRS FT3 and MRS FT1 was L.plantarum,and strain MRS FP4 was Lactobacillus namurensis.Four mutant strains MC FT_(1)(700 Gy),MRS FT_(3)(400 Gy-1),MRS FT_(3)(400 Gy-4)and MRS FP_(4)(300 Gy)were screened by irradiation mutagenesis,the red sour soup was fermented with them,the pH and total acid reached the maximum value at 12-15 d,the production cycle of red sour soup was greatly shortened.64 and 53 kinds of volatile flavor compounds were detected in tomato and pepper sour soup,which were mainly esters and alcohols,with good flavor.
作者
何扬波
李咏富
郑秀艳
李国林
罗其琪
石彬
冉曜琦
刘宁
罗兴邦
HE Yangbo;LI Yongfu;ZHENG Xiuyan;LI Guolin;LUO Qiqi;SHI Bin;RAN Yaoqi;LIU Ning;LUO Xingbang(Insititute of Integrated Agricultural Development,Guiyang 550006,China;Guizhou Jinnong Radiation Technology Co.,Ltd.,Guiyang 550006,China;College of Food Science,Northeast Agricultural University,Harbin 150030,China;Jinsha Guan Xiang Fang Seasoning Food Co.,Ltd.,Bijie 551800,China)
出处
《中国酿造》
CAS
北大核心
2023年第4期137-145,共9页
China Brewing
基金
贵州省科技计划项目(黔科合支撑[2020]1Y165号)
贵州省科技计划项目(黔科合支撑[2022]重点010号)
贵州省农业科学院青年科技基金项目(黔农科院青年科技基金[2020]16号)
贵州省基础研究计划项目(黔科合基础-ZK[2021]一般183)。
关键词
红酸汤
菌株分离筛选
辐照选育
挥发性风味物质
red sour soup
isolation and screening of strains
irradiation breeding
volatile flavor substance
