低盐固态发酵酱油酱醅中乳酸菌的分离与鉴定.pdf

品与效酵科技
Food and Fermentation Technology
第50卷(第2期)Vol.50,No.2
低盐固态发酵酱油酱醅中乳酸菌的分离与鉴定
张庆2,林凯2,袁春红1-,宋菲菲,2,向文良12,车振明
(1.西华大学生物工程学院,四川省食品生物技术重点实验室,四川成都610039
2.西华大学古法发酵(酿造)生物技术研究所.四川成都610039
摘要:对低盐固态发酵酱油酱醅中的乳酸菌进行了分离和鉴定,从中分离得到10株乳酸菌经形态学特征、生理
生化实验及16SRNA序列分析鉴定表明:菌株J、J4、J7和J8为植物乳杆菌( T. illus plantarum),J2为肠膜
明串珠菌( leuconostoc mesenteroides),J3、J5和J6为短乳杆菌( 1 mc lobar illus brewis),J9为乳酸片球菌( Pediococcus
acidilactici),J10为嗜盐四联球菌( Tetragenococcus halophilus
关鍵词:低盐固态发酵;酱醅;乳酸菌;分离鉴定
中图分类号:TS264.21
文献标识码:A
文章编号:1674-506X(2014)02-0001-0004
Separation and Identification of Lactic Acid Bacteria Isolated from Soy
Sauce Mash During the Low-salt-level Soid State Fermentation
ZHANG Qing, LIN Kai, YUAN Chun-hong, SONG Fei-fei, XIANG Wen-liang
CHE Zhen-min
(1.Prouincial Key Laboratory of Food Biotechnology of Sichu, School of Bioengineering, Xihua Uniersity
Chengdu 6/0039. China
2. nstitute of Ancient Brewing echnology, ihua Univers ity, Chengdu 610039, Chin
Abstract: The lactic acid bacteria in soy sauce mash during the low-sall-level solid sale ferentation were sepa
rated and identi ied. These isolates were identified basing on the morphological, physiological and biochemical
characleristics and 6S RRNA sequene analysis. The results showed thal Ihe strains of. I, .4,J7 and 8 were
dentified as ob ilu plantarum, 2 was identified as euconostoc mesenteroides, 3, 5 and J6
fied as Lactobacillus brewis, J9 was Pediococcus acidilactici and J10 was Tetragenococcus halophilus
Key words: low-salt-level solid state fermentation; soy sauce mash; lactic acid bacteria: isolation and identification
doi:10.3969/isn.1674-506X.2014.02-001
乳酸菌是一类能利用可发酵糖类产生大量乳酸
酱油是我国传统调味品,迄今已有2000多年的
的细菌统称,它能赋予食品柔和的酸味和香气,提升历史,一直深受国人喜爱,已成为我国调味品文化的
食品的品质和营养,增强食品的保藏性能2。日前,象征。作为我国传统酿造行业的一个重要领域,酱油
乳酸菌已广泛应用于乳制品、肉制品、果蔬制品及软工业目前正处于重要的发展阶段。目前,低盐固态发
饮料等食品中,其在我国传统酿造行业中的应用也酵法是国内大多数酱油生产企业应用的发酵工艺
受到越来越多的关注。
低盐固态发酵是控制酱醅中食盐量在7%左右时对
收稿日期:2014-03-04
基金项目:四川省食品生物技术重点实验室科研项目(Szi2013-048);四川省泡菜产业链项目(No:2012N(0002
作者简介;张庆(1979-),男,讲师,博士研究方向;食品微生物
常通讯作者:车振明(1960-),男,教授:研究方向:食品生物技术
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