苗族白酸汤中优势乳酸菌及酵母菌的筛选与应用

吴茂钊; 王斌; 杜江; 王涛; 邹滢; 黄巧

doi:10.13386/j.issn1002-0306.2022050370

苗族白酸汤中优势乳酸菌及酵母菌的筛选与应用

doi: 10.13386/j.issn1002-0306.2022050370

吴茂钊^1, ,,
王斌²,
杜江²,
王涛¹,
邹滢²,
黄巧²

1.
贵州轻工职业技术学院黔菜发展协同创新中心，贵州贵阳 550025
2.
聚慧食品科技（重庆）有限公司，重庆 401147

基金项目: 贵州省理论创新（联合课题）《贵州辣椒蘸水产业发展策略研究》（GZLCLH-2020-001）

详细信息

作者简介:
吴茂钊（1978−），男，硕士，研究方向：地方文化、菜系标准与产业、饮食保健，E-mail：125703547@qq.com

通讯作者:
吴茂钊（1978−），男，硕士，研究方向：地方文化、菜系标准与产业、饮食保健，E-mail：125703547@qq.com

中图分类号: TS201.3
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- 被引次数: 0
出版历程
- 收稿日期: 2022-06-02
- 网络出版日期: 2022-12-16
- 刊出日期: 2023-01-17

Screening and Application of Dominant Lactic Acid Bacteria and Yeasts in Rice Sour Soup from Miao

1.
Guizhou Institute of Light Industry, Qiancai Development Collaborative Innovation Center, Guiyang 550025, China
2.
Juhui Food Technology (Chongqing) Co., Ltd., Chongqing 401147, China

摘要

摘要: 目的：为了得到适合白酸汤发酵的发酵剂，实现传统白酸汤的规范性生产。方法：采用溶钙圈法结合总酸产量和耐酸耐胆盐实验筛选乳酸菌优良菌株；采用糖苷酶活性实验筛选酵母菌优良菌株；通过生理生化实验、16S rDNA序列和ITS序列进行菌株鉴定。将两株优良发酵菌株复配应用于白酸汤中，对其pH、总酸、总糖、还原糖和感官品质进行分析。结果：从128株乳酸菌中筛选出1株产酸能力较强的菌株G1-3，该菌株在pH3.0与0.3%牛胆盐环境中均生长良好，从20株酵母菌中筛选出1株糖苷酶活性较强的菌株G2-2。经鉴定菌株G1-3为副干酪乳酸杆菌（Lactobacillus paracasei），G2-2为印迪卡有孢圆酵母（Torulaspora indica）。两株菌复配发酵后的籼米白酸汤的总酸含量较自然发酵提高了5倍，总糖与还原糖含量分别降低了61.53%与81.02%；糯米白酸汤中的总酸含量较自然发酵提高了18倍，总糖与还原糖含量分别降低了68.86%与86.99%。两株菌复配发酵后的白酸汤的感官品质也优于自然发酵。结论：G1-3与G2-2的复合发酵剂发酵得到的白酸汤具有较好的品质，有望应用于白酸汤的发酵生产。
- 乳酸菌 /
- 酵母菌 /
- 筛选 /
- 鉴定 /
- 白酸汤
Abstract: Objective: To obtain the starter culture suitable for rice sour soup fermentation, and realize the standard produc-tion of traditional rice sour soup. Methods: The excellent strains of lactic acid bacteria were screened by calcium-dissolving circle method combined with total acid yield and the tolerance experiments of acid and bile salt; The experiment of glycosidase activity was used to screen the excellent strains of yeast. The strains were identified by physiological and biochemical experiments, 16S rDNA and ITS sequence; The compounded two excellent fermentation strains were applied to rice sour soup, and their pH, total acid, total sugar, reducing sugar and sensory quality were analyzed. Results: The strain G1-3 with strong acid-producing ability was selected from 128 strains of lactic acid bacteria, which grew well in the environment of pH3.0 and 0.3% bovine bile salt. The strain G2-2 with strong glycosidase activity was screened from 20 yeasts. The strains G1-3 and G2-2 were identified as Lactobacillus paracasei and Torulaspora indica, respectively. Compared with natural fermentation, the total acid content of indica white sour soup fermented by two strains of bacteria increased by 5 times, while the total sugar and reducing sugar content decreased by 61.53% and 81.02%, respectively; The total acid content in glutinous rice sour soup increased by 18 times, while the content of total sugar and reducing sugar decreased by 68.86% and 86.99%, respectively. Also, the sensory quality of white sour soup fermented by two strains of bacteria was better than that of natural fermentation. Conclusion: The white sour soup fermented by compound starter of G1-3 and G2-2 has excellent quality, which is expected to be applied to the fermentation production of white sour soup.
- lactic acid bacteria /
- yeast /
- screening /
- identification /
- rice sour soup

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图 1 菌株G1-3菌种鉴定

Figure 1. Identification of strain G1-3

注：a：菌落形态；b：镜检图片（100×）；c：系统发育树；图2同。

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图 2 菌株G2-2的表征和鉴定

Figure 2. Characterization and identification of strain G2-2

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图 3 发酵过程中白酸汤pH （a）及总酸（b）含量的变化

Figure 3. Changes in pH value (a) and total acid content (b) of rice sour soup during fermentation

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图 4 发酵过程中白酸汤总糖（a）及还原糖（b）含量的变化

Figure 4. Changes in total sugar (a) and reducing suger (b) content of rice sour soup during fermentation

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图 5 白酸汤感官品质评价

Figure 5. Sensory characteristics of rice sour soup

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表 1 感官评分标准

Table 1. Standards of sensory evaluation

感官项目	好（9~10分）	较好（7~8分）	普通（5~6分）	较弱（3~4分）	非常弱（0~2分）
色泽	米白色，清亮，有光泽	米白色或淡黄色，略有光泽	白色或淡黄色	色泽偏暗	灰色，无光泽
酸味	浓郁的乳酸味	乳酸味明显	有乳酸味	乳酸味较淡	无乳酸味
甜味	无甜味	甜味较淡	有甜味	甜味明显	有强烈的甜味
复合香味	浓郁的醇酯香味	有醇酯味	略有醇酯味	醇酯味不明显	无醇酯味，有异味
苦涩味	酸爽适宜，回味浓，无苦涩味	酸爽适宜，有回味，无苦涩味	有酸爽感，稍带苦涩味	酸度、甜度偏高或偏低，苦涩味明显	酸甜比例失调，有强烈的苦涩味
形态	流动呈液态，质地均一	流动呈液态，略有悬浮物，质地均一	流动呈液态，略有悬浮物	流动性较差，有沉淀物和悬浮物	流动性差，粘度大

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表 2 白酸汤发酵液中乳酸菌的分离结果

Table 2. Isolation results of lactic acid bacteria from rice sour soup fermentation liquid

采集地区	菌株编号	菌株数（株）
凯里	G1-1~G1-9	9
麻江	H1-1~H1-18	18
丹寨	I1-1~I1-24	24
黄平	J1-1~J1-37	37
雷山	K1-1~K1-6	6
镇远	L1-1~L1-14	14
从江	M1-1~M1-20	20

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表 3 不同乳酸菌产酸能力分析

Table 3. Analysis of the acid-producing capacity of different lactic acid bacteria

菌株	溶钙圈（cm）	pH	乳酸产量（g/kg）
G1-1	1.33±0.19^c	4.53±0.03^f	9.66±0.22^c
G1-2	2.20±0.23^a	4.19±0.03^g	12.00±0.13^b
G1-3	1.85±0.03^b	4.04±0.03^h	17.19±0.04^a
G1-4	1.24±0.13^c	4.86±0.02^de	6.17±0.14^d
H1-4	0.79±0.03d^e	4.89±0.05^cd	5.97±0.26^de
H1-6	0.19±0.02^g	5.59±0.05^a	2.98±0.20^g
J1-1	0.85±0.04^de	4.80±0.03^e	5.96±0.20^de
J1-2	0.51±0.05^f	5.35±0.04^b	4.63±0.11^f
M1-4	0.36±0.03^fg	5.33±0.06^b	4.69±0.11^f
M1-5	0.73±0.03^e	4.93±0.02^c	5.77±0.04^e
M1-17	0.96±0.03^d	4.84±0.04^de	6.10±0.10^d
注：同列不同小写字母表示差异显著（P<0.05）；表4同。

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表 4 乳酸菌菌株对低酸和胆盐的耐受性能（%）

Table 4. Tolerance to low acid and bile salt of different strains of lactic acid bacteria (%)

菌株	pH3.0	pH2.0	0.3%牛胆盐	0.6%牛胆盐
G1-1	44.59±1.98^c	27.27±1.30^a	46.75±1.30^ab	16.45±2.70^b
G1-2	52.27±1.14^b	18.56±2.37^cd	41.29±3.47^b	14.44±1.97^bc
G1-3	71.14±3.07^a	23.98±1.86^ab	52.03±2.54^a	24.39±1.21^a
G1-4	17.54±2.00^g	8.33±1.31^e	30.70±2.74^c	2.63±1.31^f
H1-4	43.90±0.43^c	4.87±0.12^ef	28.46±3.92^cd	0.85±0.32^f
H1-6	36.40±0.49^de	9.21±0.47^e	24.12±0.53^de	8.77±0.33^d
J1-1	45.88±0.73^bc	14.51±1.79^d	20.00±2.35^ef	7.63±0.70^de
J1-2	41.77±1.86^cd	5.22±0.27^ef	13.25±2.40^g	7.05±1.17^de
M1-4	29.49±0.34^ef	1.67±0.77^f	20.09±0.53^ef	5.62±0.70^de
M1-5	34.83±2.24^de	14.23±1.71^d	26.97±2.24^cd	11.97±1.96^c
M1-17	27.27±0.52^f	19.48±0.47^bc	15.58±1.30^fg	5.24±1.71^e

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表 5 菌株G1-3的生理生化特征

Table 5. Physiological and biochemical charactersitics of strain G1-3

实验项目	结果	实验项目	结果
葡萄糖	+	接触酶实验	−
纤维二糖	−	明胶液化	−
甘露醇发酵	+	麦芽糖水解	+
乳糖	+	棉子糖	−
木糖	−	淀粉水解	+
注：“+”表示菌株阳性；“−”表示菌株阴性。

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表 6 不同酵母菌产β-葡萄糖苷酶能力分析

Table 6. Analysis of β-glucosidase production capacity of different yeasts

菌株	糖苷酶活性等级	菌株	糖苷酶活性等级	菌株	糖苷酶活性等级	菌株	糖苷酶活性等级
G2-1	不产	H2-1	弱	I2-2	弱	K2-1	不产
G2-2	中等	H2-2	不产	I2-3	弱	K2-2	不产
G2-3	不产	H2-3	弱	J2-1	不产	K2-3	弱
G2-4	弱	H2-4	不产	J2-2	弱	L2-1	不产
G2-5	弱	I2-1	不产	J2-3	不产	M2-1	弱

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