摘要
为进一步描述我国传统面食发酵剂的理化性质和菌落组成,收集了北方地区6份发酵剂样品,测定了其酸度和菌落总数,并对分离、纯化、初筛后得到的75株细菌和60株酵母菌进行了测序鉴定。结果显示,样品pH值范围为3.73~5.46,总滴定酸度为8.3~19.8 mL;乳酸菌和酵母菌的计数结果分别为8.35±0.07~9.75±0.12 Log cfu/g,6.31±0.22~8.68±0.04 Log cfu/g。鉴定出包括短乳杆菌（Lactobacillus brevis）、植物乳杆菌（Lactobacillus plantarum）和旧金山乳杆菌（Lactobacillus sanfranciscensis）在内的乳酸菌8种;酵母菌4种,其中优势菌为酿酒酵母（Saccharomyces cerevisiae）;其他细菌6种,主要为解淀粉芽孢杆菌（B.amyloliquefaciens）、地衣芽孢杆菌（B.licheniformis）和醋杆菌。结果表明,我国传统面食发酵剂菌相复杂,以酵母菌和乳酸菌为主,还包括芽孢杆菌、醋酸杆菌在内的多种其他细菌,甚至可能含有致病菌。通过比较细菌和酵母在不同酸面团样品中的分布,发现不同来源样品的微生物种类组成存在差异。
In this study,the physicochemical properties and microbial profile of traditionally fermented sourdough for Chinese steamed bread were examined.Six samples of sourdough were collected from northern China.Acidity and colony counts were measured.After isolation,purification,and preliminary screening,75 strains of bacteria and 60 strains of yeasts were obtained and identified by DNA sequencing.The pH was between 3.73 and 5.46 and total titratable acid（TTA） values ranged from 8.3 to 19.8 mL.In all the samples,the number oflactic acid bacteria（LAB） and yeasts ranged from 8.35±0.07 to 9.75±0.12 Log cfu/g and 6.31±0.22 to 8.68±0.04 Log cfu/g,respectively.Eight LAB species,including Lactobacillus brevis,L.plantarum,and L.sanfranciscensis,and six other bacterial species,including Bacillusamyloliquefaciens,Bacilluslicheniformis,and three species of Acetobacter,were identified.Among the four identified yeasts,the dominant species was Saccharomyces cerevisiae.The results indicate that Chinese traditional starter cultures for flour-based food are complex bacterial floras dominated by LAB and yeast,in addition to several other microorganisms,including Bacillus spp.,Acetobacter spp.,and even pathogenic bacteria.Differences in microbial species compositions among LAB and yeasts in samples from different areas were identified by comparing species distributions in different sourdough samples.
出处
《现代食品科技》
EI
CAS
北大核心
2014年第9期114-120,148,共8页
Modern Food Science and Technology
基金
国家自然科学基金资助项目(31371826)
