贵阳酸粉乳酸菌的群落结构、分离鉴定与功能评价

doi:10.12441/spyswjs.20251022002

首页 > 过刊浏览>2026年第45卷第4期 >85-93. DOI:10.12441/spyswjs.20251022002

贵阳酸粉乳酸菌的群落结构、分离鉴定与功能评价
DOI:
                        10.12441/spyswjs.20251022002
                    
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作者单位:1贵州大学酿酒与食品工程学院，贵州 贵阳 550025;2遵义医科大学公共卫生学院，贵州 遵义 563000;3贵州省农科院食品加工研究所，贵州 贵阳 550025;4毕节医学高等专科学校，贵州 毕节 551700;5毕节市健康产业重点实验室，贵州 毕节 551700
作者简介:
通讯作者:王辉（1989—），男，博士，副研究员，硕士研究生导师，主要从事刺梨、薯类加工及产品开发研究。E-mail：wanghui880101@163.com
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基金项目:贵阳市花溪区科技项目（［2023］花科技合同字第8号）；毕节市健康产业重点实验室开发课题项目（毕健重字BJZDSYS［2024］8号）；贵州生态特色农产品加工新兴人才团队项目（黔农科院新兴团队［2026］05号）。

Community Structure, Isolation, Identification, and Functional Evaluation of Lactic Acid Bacteria in Guiyang Sour Rice Noodles

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1School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China;2School of Public Health, Zunyi Medical University, Zunyi 563000, China;3Institute of Food Processing, Guizhou Academy of Agricultural Sciences, Guiyang 550025, China;4Bijie Medical College, Bijie 551700, China;5Bijie Key Laboratory of the Health Industry, Bijie 551700, China

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摘要:

【目的】以贵阳传统发酵食品“酸粉”为研究对象，分析其自然发酵过程中微生物群落结构的变化，并筛选分离具有优良产酸性能和良好安全性的乳酸菌菌株，为酸粉标准化生产提供支撑。【方法】采用高通量测序技术分析微生物群落结构；通过分离纯化、形态学观察、生理生化试验及16S rRNA基因测序鉴定菌株，并对菌株进行产酸能力、溶血试验及抗生素敏感性测试以评估其性能与安全性。【结果】高通量测序结果表明，浸泡阶段微生物多样性最高，且形成了以粘液乳杆菌属为优势菌属的稳定群落；从样品中成功鉴定出2株乳酸菌：发酵粘液乳杆菌（Limosilactobacillus fermentum， L. fermentum）与罗伊氏粘液乳杆菌（Limosilactobacillus reuteri，L. reuteri）；这2株菌具备较强产酸能力，在大米基质中48 h可将pH降至3.80；在安全性方面，2株菌溶血性试验结果均为γ溶血，抗生素敏感性试验表明发酵粘液乳杆菌相对安全，罗伊氏粘液乳杆菌还需进行更全面的安全性评估。【结论】筛选所得的发酵粘液乳杆菌具有良好的发酵及安全性能，可应用于贵阳酸粉的标准化、工业化生产。

Abstract:

[Objective] This study investigated the microbial community structure changes during the natural fermentation process of sour rice noodles, a traditional fermented food from Guiyang City, Guizhou Province and screened and isolated lactic acid bacterial strains with excellent acid-producing capacity and safety profiles, aiming to support the standardized production of sour rice noodles. [Method] The microbial community structure was analyzed through high-throughput sequencing technology. Strains were isolated, purified, and identified through morphological observation, physiological and biochemical assays, and 16S rRNA gene sequencing. The identified strains underwent acid production capacity measurement, hemolysis tests, and antibiotic susceptibility testing, on the basis of which the performance and safety of the strains were evaluated. [Result] High-throughput sequencing revealed that microbial diversity peaked during the soaking stage, with a stable community dominated by the genus g_Limosilactobacillus. Two lactic acid bacterial strains—Limosilactobacillus fermentum (L. fermentum) and Limosilactobacillus reuteri (L. reuteri)—were successfully identified from the samples. The two strains exhibited strong acid-producing capabilities, reducing the pH to 3.80 within 48 h in a rice substrate. Regarding safety, both strains demonstrated γ hemolysis in hemolysis tests, while antibiotic susceptibility testing indicated L. fermentum was relatively safe, and L. reuteri required a more comprehensive safety assessment. [Conclusion] In summary, L. fermentum selected in this study exhibits excellent fermentation and safety properties, being suitable for the standardized and industrial production of Guiyang sour rice noodles.

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何家鱼,李昊,黄中秋,罗婧文,陈晓芳,刘嘉,王辉.贵阳酸粉乳酸菌的群落结构、分离鉴定与功能评价[J].食品与生物技术学报,2026,45(4):85-93.

HE Jiayu, LI Hao, HUANG Zhongqiu, LUO Jingwen, CHEN Xiaofang, LIU Jia, WANG Hui. Community Structure, Isolation, Identification, and Functional Evaluation of Lactic Acid Bacteria in Guiyang Sour Rice Noodles[J]. Journal of Food Science and Biotechnology,2026,45(4):85-93.

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收稿日期:2025-10-22
最后修改日期:2025-11-03
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在线发布日期: 2026-08-08
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