恩施市酸豇豆中乳酸菌多样性解析及其分离株发酵特性评价
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摘要
对恩施市酸豇豆中的乳酸菌进行了分离鉴定,同时使用电子鼻和电子舌技术对分离株纯种发酵制备酸豇豆的品质进行了评价。结果表明:分离出的23株乳酸菌菌株,共鉴定为Lactobacillus rhamnosus(鼠李糖乳杆菌),L. fermentum(发酵乳杆菌)和L. plantarum(植物乳杆菌)3个种,其中21株为L. plantarum。通过电子鼻分析发现,传感器W1C、W3C和W5C对多数L. plantarum纯种发酵的酸豇豆响应值明显偏高。通过电子舌分析发现,L. plantarum纯种发酵可明显提升酸豇豆的酸味。通过主成分分析发现,L. plantarum HBUAS51009、L. plantarum HBUAS51016和L. plantarum HBUAS51027纯种发酵的酸豇豆具有较好的品质。由此可见,恩施市酸豇豆中乳酸菌以L. plantarum为主,且添加L. plantarum进行纯种发酵可提升酸豇豆的品质。
The lactic acid bacterial strains were isolated and identi?ed from fermented cowpea samples collected from Enshi area,and the product quality of fermented cowpea samples fermented by isolates were evaluated by electronic nose and electronic tongue. The results indicated that 23 lactic acid bacteria strains were identi?ed as Lactobacillus rhamnosus,L. fermentum and L. plantarum,respectively,in which,21 isolates were identi?ed as L. plantarum.The testing of electronic nose indicated that the response value of sensor W1 C,W3 C and W5 C were higher in major fermented cowpea samples fermented by L. plantarum. The testing of electronic tongue indicated that relative intensity of sourness was more abundant in fermented cowpea samples fermented by L. plantarum. The result of principal component analysis indicated that the fermented cowpea samples fermented by L. plantarum HBUAS51009,L.plantarum HBUAS51016 and L. plantarum HBUAS51027 have better quality. Thus,L. plantarum was domain bacterial species in fermented cowpea samples collected from Enshi area,and L. plantarum could improve the quality of fermented cowpea.
The lactic acid bacterial strains were isolated and identi?ed from fermented cowpea samples collected from Enshi area,and the product quality of fermented cowpea samples fermented by isolates were evaluated by electronic nose and electronic tongue. The results indicated that 23 lactic acid bacteria strains were identi?ed as Lactobacillus rhamnosus,L. fermentum and L. plantarum,respectively,in which,21 isolates were identi?ed as L. plantarum.The testing of electronic nose indicated that the response value of sensor W1 C,W3 C and W5 C were higher in major fermented cowpea samples fermented by L. plantarum. The testing of electronic tongue indicated that relative intensity of sourness was more abundant in fermented cowpea samples fermented by L. plantarum. The result of principal component analysis indicated that the fermented cowpea samples fermented by L. plantarum HBUAS51009,L.plantarum HBUAS51016 and L. plantarum HBUAS51027 have better quality. Thus,L. plantarum was domain bacterial species in fermented cowpea samples collected from Enshi area,and L. plantarum could improve the quality of fermented cowpea.
引文
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[18]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.
[19]陈丽萍,徐茂琴,何红萍,等.应用PEN3型电子鼻传感器快速检测食源性致病菌[J].食品科学,2014,35(8):187-192.
[20]裴乐乐,罗青春,孟霞,等.不同原料四川发酵泡菜的细菌多样性分析[J].中国调味品,2016,41(2):39-43.
[21]刘洪,车振明,陈坤,等.人工接种与自然发酵泡豇豆的质地研究[J].食品工业科技,2012,33(14):111-115.
[22]侯爱香,王一淇,黄晴,等.自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析[J].食品科学,2018,39(6):237-245.
[2]吴伟杰,郜海燕,陈杭君,等.白萝卜泡菜发酵菌株乳酸肠球菌WJ03的分离筛选与应用[J].中国食品学报,2017,17(12):86-94.
[3]张慧敏,赵江欣,李见森,等.预加乳酸泡辣椒在发酵过程中的品质变化[J].食品科技,2018,43(7):100-103.
[4]Inatsu Y,Ohata Y,Ananchaipattana C,et al.Fate of Escherichia coli O157 cells inoculated into lightly pickled Chinese Cabbage during processing,storage and incubation in artificial gastric juice[J].Biocontrol science,2016,21(1):51-56.
[5]Liang H,Yin L,Zhang Y,et al.Dynamics and diversity of a microbial community during the fermentation of industrialized Qingcai paocai,a traditional Chinese fermented vegetable food,as assessed by Illumina MiSeq sequencing,DGGE and qPCR assay[J].Annals of microbiology,2018,68(2):111-122.
[6]陈玉勇,秦枫,唐劲松,等.宁德酸豇豆工业化生产工艺研究[J].食品与机械,2014,30(6):223-228.
[7]刘楚岑,谭兴和,张春燕,等.豇豆食品的开发现状与展望[J].中国酿造,2017,36(10):13-16.
[8]Liu A,Li X,Pu B,et al.Use of psychrotolerant lactic acid bacteria(Lactobacillus spp.and Leuconostoc spp.)isolated from Chinese traditional paocai for the quality improvement of paocai products[J].Journal of agricultural and food chemistry,2017,65(12):2580-2587.
[9]赵楠.四川泡菜的主要特性及其成因分析[D].无锡:江南大学,2017:4-5.
[10]梁莉,杜阿如娜,马涛,等.低盐豇豆泡菜预处理工艺优化及贮藏特性分析[J].食品科学,2018,39(6):246-251.
[11]何鹏晖,钱杨,王猛,等.腐败发酵蔬菜中产膜醭细菌的分离鉴定及其生长特性分析[J].食品科学,2017,38(10):92-97.
[12]刘洪,车振明,陈坤,等.人工接种与自然发酵泡豇豆的质地研究[J].食品工业科技,2012,33(14):111-115.
[13]郑永娜,赵勇,王菁蕊,等.马奶酒样乳杆菌ZW3在豇豆发酵中的应用[J].食品研究与开发,2014,35(18):361-365.
[14]刘志文,袁伟静,张三燕,等.三江镇腌菜中降解亚硝酸盐乳酸菌的筛选和初步鉴定[J].食品科学,2012,33(1):166-169.
[15]Vanhoutte T,De P V,De B E,et al.Molecular monitoring of the fecal microbiota of healthy human subjects during administration of lactulose and saccharomyces boulardii[J].Applied&environmental microbiology,2006,72(9):5990-5997.
[16]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.
[17]王玉荣,张俊英,潘婷,等.籼米米酒和糯米米酒品质的评价[J].食品与发酵工业,2017,43(1):186-191.
[18]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.
[19]陈丽萍,徐茂琴,何红萍,等.应用PEN3型电子鼻传感器快速检测食源性致病菌[J].食品科学,2014,35(8):187-192.
[20]裴乐乐,罗青春,孟霞,等.不同原料四川发酵泡菜的细菌多样性分析[J].中国调味品,2016,41(2):39-43.
[21]刘洪,车振明,陈坤,等.人工接种与自然发酵泡豇豆的质地研究[J].食品工业科技,2012,33(14):111-115.
[22]侯爱香,王一淇,黄晴,等.自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析[J].食品科学,2018,39(6):237-245.