酱油发酵酱醅中耐盐乳酸菌的分离筛选及产酸特性

doi:10.3969/j.issn.1673-1689.2014.06.014

首页 > 过刊浏览>2014年第33卷第6期 >652-656. DOI:10.3969/j.issn.1673-1689.2014.06.014

酱油发酵酱醅中耐盐乳酸菌的分离筛选及产酸特性
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                        10.3969/j.issn.1673-1689.2014.06.014
                    
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Isolation and Screening of Salt-Tolerance Lactic Acid Bacteria Strains from Soy Sauce Mash and Study on Its Characteristic Producing Lactic Acid

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摘要:

对酱油酱醅中耐盐乳酸菌进行分离鉴定，并对分离菌株在不同培养条件下产乳酸能力进行研究。采用加CaCO3和NaCl梯度平板MRS培养基对酱醅中耐盐乳酸菌进行分离、筛选，并结合形态学指标及16SrDNA序列分析对其进行鉴定，研究了分离菌株不同发酵温度、NaCl质量浓度、pH条件下的产乳酸特性。实验结果表明：分离获得的耐盐乳酸菌菌株为德氏乳杆菌保加利亚亚种（Lactobacillus bulgaricus）。该菌株最适发酵温度为38 ℃，在NaCl质量浓度18 g/dL的条件下，产乳酸量可达22.68 g/L，在中性及偏碱性条件下均能较好地合成乳酸。

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The salt-tolerance lactic acid bacteria strain was isolationed and identified from soy sauce mash in this study. The ability producing lactic acid was studied in different culture conditions. The salt-tolerance lactic acid bacteria strain was isolationed and screened by MRS medium with CaCO3 and NaCl gradient plate from soy sauce mash. They were identified according to morphorlogy characters and 16S ribosomal RNA(rRNA) gene sequencing methods. The ability producing lactic acid was studied at different fermentation temperature, NaCl concentration and pH value. The results showed: the strain with superior salt-tolerant was identified as Lactobacillus delbrueckii subsp. bulgaricus. The optimum temperature was 38 ℃. When NaCl concentration was 18%, the titer of lactic acid reach at 22.68 g/L. furthermore, it was found that a a high lactic acid production was achieved at a neutral or slight alkaline environmental .

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黄丹,梁源,左勇,毛祥,刘有晴,叶光斌.酱油发酵酱醅中耐盐乳酸菌的分离筛选及产酸特性[J].食品与生物技术学报,2014,33(6):652-656.

HUANG Dan, LIANG Yuan, ZUO Yong, MAO Xiang, LIU Youqing, YE Guangbin. Isolation and Screening of Salt-Tolerance Lactic Acid Bacteria Strains from Soy Sauce Mash and Study on Its Characteristic Producing Lactic Acid[J]. Journal of Food Science and Biotechnology,2014,33(6):652-656.

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在线发布日期: 2014-10-19
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