本文通过对亚硝酸盐降解菌Lactobacillus plantarum SD-7、抗氧化功能菌Lactobacillus plantarum FM-LP-9和抑菌功能菌Lactobacillus alimentarius FM-MM4间的生长相容性、共培养对菌株功能的影响及复合接种发酵豇豆品质和感官评定的研...本文通过对亚硝酸盐降解菌Lactobacillus plantarum SD-7、抗氧化功能菌Lactobacillus plantarum FM-LP-9和抑菌功能菌Lactobacillus alimentarius FM-MM4间的生长相容性、共培养对菌株功能的影响及复合接种发酵豇豆品质和感官评定的研究,制备浅渍豇豆的复合功能发酵剂。结果表明:复合功能发酵剂的3菌株之间具有优良的生长相容性,共培养的菌体密度提高范围为0.49~6.32倍;在3株菌的接种比例为1:1:1的共培养体系中,功能特性发挥最优;复合体系中菌株的亚硝酸盐降解率为96.15%,与Lactobacillus plantarum SD-7单独培养相比,提高8.59%,DPPH自由基清除率为51.23%,ABTS;自由基清除率为64.52%,还原力为175.23μmol·L^(-1)(L-半胱氨酸),与Lactobacillus plantarum FM-LP-9单独培养相比,分别提高了15.82%、 14.58%和20.66%;抑菌能力与Lactobacillus alimentarius FM-MM4单独培养相比也有显著提高(P<0.05)。与自然发酵CK相比,接种发酵有利于提高浅渍发酵豇豆的品质。展开更多
The successful use of indigenous strains as starter cultures is dependent not only upon their capacity to complete a fermentation but also on their ability to dominate the fermentation.Chinese strain NX11424 was ident...The successful use of indigenous strains as starter cultures is dependent not only upon their capacity to complete a fermentation but also on their ability to dominate the fermentation.Chinese strain NX11424 was identified as an indigenous Chinese wine strain with commercial potential.Fermentations to assess the ability of NX11424 to compete with a commercial strain,Montrachet(UCDVEN 522),in pure and co-inoculations were performed with exo-and endo-metabolomic analyses.Metabolome analysis was run at three time points(days 2,4 and 6).The metabolic profiles of all three treatment were similar at day 2.The endo-metabolome of the co-culture most closely resembles that of Montrachet strain at days 4 and 6,while exo-metabolomic data most closely resembles the NX11424 strain at day 6.The levels of key biomarkers among different fermentations varied at different time points,especially in amino acid metabolism;however glycerolipid,sucrose and starch metabolism were consistently most impactful in driving differences across treatment.Sulfur metabolism was also differential among treatments,with higher levels of associated metabolites in Montrachet strain.This study demonstrated the effects of pure and co-starter fermentations on cellular and wine metabolites,which can be helpful for control of wine fermentation and management of desirable wine flavor.展开更多
文摘本文通过对亚硝酸盐降解菌Lactobacillus plantarum SD-7、抗氧化功能菌Lactobacillus plantarum FM-LP-9和抑菌功能菌Lactobacillus alimentarius FM-MM4间的生长相容性、共培养对菌株功能的影响及复合接种发酵豇豆品质和感官评定的研究,制备浅渍豇豆的复合功能发酵剂。结果表明:复合功能发酵剂的3菌株之间具有优良的生长相容性,共培养的菌体密度提高范围为0.49~6.32倍;在3株菌的接种比例为1:1:1的共培养体系中,功能特性发挥最优;复合体系中菌株的亚硝酸盐降解率为96.15%,与Lactobacillus plantarum SD-7单独培养相比,提高8.59%,DPPH自由基清除率为51.23%,ABTS;自由基清除率为64.52%,还原力为175.23μmol·L^(-1)(L-半胱氨酸),与Lactobacillus plantarum FM-LP-9单独培养相比,分别提高了15.82%、 14.58%和20.66%;抑菌能力与Lactobacillus alimentarius FM-MM4单独培养相比也有显著提高(P<0.05)。与自然发酵CK相比,接种发酵有利于提高浅渍发酵豇豆的品质。
基金supported by National Natural Science Fund Program(32360592,32202106,32302255)Key Research and Development Project of Ningxia Hui Autonomous Region(2022BBF02015,2023BCF01027)+1 种基金China Agriculture Research System(CARS-29-jg-03)China Postdoctoral Science Foundation(2022M712607).
文摘The successful use of indigenous strains as starter cultures is dependent not only upon their capacity to complete a fermentation but also on their ability to dominate the fermentation.Chinese strain NX11424 was identified as an indigenous Chinese wine strain with commercial potential.Fermentations to assess the ability of NX11424 to compete with a commercial strain,Montrachet(UCDVEN 522),in pure and co-inoculations were performed with exo-and endo-metabolomic analyses.Metabolome analysis was run at three time points(days 2,4 and 6).The metabolic profiles of all three treatment were similar at day 2.The endo-metabolome of the co-culture most closely resembles that of Montrachet strain at days 4 and 6,while exo-metabolomic data most closely resembles the NX11424 strain at day 6.The levels of key biomarkers among different fermentations varied at different time points,especially in amino acid metabolism;however glycerolipid,sucrose and starch metabolism were consistently most impactful in driving differences across treatment.Sulfur metabolism was also differential among treatments,with higher levels of associated metabolites in Montrachet strain.This study demonstrated the effects of pure and co-starter fermentations on cellular and wine metabolites,which can be helpful for control of wine fermentation and management of desirable wine flavor.
