摘要
采用多相分类学技术,对新疆特色发酵辣椒中分离得到的乳酸菌菌株CICC 6294进行鉴定。从耐酸耐盐特性、产酸能力、降解亚硝酸盐能力、氨基酸脱羧酶能力和抑菌能力方面对乳酸菌CICC 6294的生物学特性进行研究,并将其应用于新疆特色辣椒发酵中。通过测定新疆发酵辣椒总酸的种类与含量,亚硝酸盐以及生物胺含量,来解析菌株CICC 6294在辣椒发酵中的作用。研究结果表明,菌株CICC 6294鉴定为戊糖乳杆菌。该菌株氨基酸脱羧酶为阴性,能够在80 g/L NaCl和pH 4条件下生长,且能够抑制大肠埃希氏菌、金黄色葡萄球菌、单增李斯特菌和沙门氏菌生长。在改良MRS液体培养基中培养30 h,亚硝酸盐全部降解。接种菌株CICC 6294的发酵辣椒亚硝酸盐的含量0.81 mg/kg,生物胺的含量为3.19 mg/kg,总酸含量达到27.6 g/kg,提高了发酵辣椒的安全性。
Strain CICC 6294 isolated from fermented chili in Xinjiang uygur autonomous region was identified using polyphasic taxonomy technique. After detection of its biological properties such as acid-and salt-resistance,acid production,nitrite degradation,amino acids decarboxylases activity and antimicrobial ability,the strain CICC 6294 was applied in Xinjiang chili fermentation. The strain CICC 6294 was identified as Lactobacillus pentosus. The strain was negative for amino acids decarboxylases,and was able to grow in the medium with 8 g/L NaCl at pH 4. It can inhibit the growth of Escherichia coli,Staphylococcus aureus,Listeria monocytogenes and Salmonella. The nitrite was totally degraded after its incubation in improved MRS broth for 30 hours. The security of fermented chili was improved by inoculating strain CICC 6294,because it just resulted to nitrite content of 0. 81 mg/kg,bioamine of 3. 19 mg/kg,and total acid of 27. 6 g/kg.
作者
翟磊
谢九艳
姚粟
宋振
杨玉新
程池
ZHAI Lei1,2, XIE Jiu-yan1 , YAO Su1 , SONG Zhen2 , YANG Yu-xin2 , CHENG Chi1 1(China National Research Institute of Food and Fermentation Industries, Beijing 100027, China） 2（Xinjiang Central Asia Food Research and Development Centre, Urumchi 830001, China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2018年第7期116-121,共6页
Food and Fermentation Industries
基金
国家重点研发计划项目(2016YFD0400502)
国家微生物资源平台专项(NIMR-2017-4)
国家科技支撑项目(2015BAD29B00)
自治区科技支疆项目(2016E02021)
