Preliminary study on fermented rice-washing water of Dai
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摘要: 本文对傣族淘米水的发酵菌株及物质基础进行初步研究,为傣族淘米水在日化领域的开发应用提供实验依据。从传统发酵的淘米水中分离发酵菌株,结合菌株形态和分子生物学方法进行菌株鉴定,通过凯氏定氮法检测不同时间发酵淘米水的总氮及非蛋白氮含量,采用高效液相色谱法分析测定淘米水发酵液中的乳酸和乙酸含量。结果表明,从发酵淘米水样品中分离得到1株乳酸菌和1株酵母菌,通过16S rRNA基因序列及26S rRNA序列分析,结合表形特征,初步鉴定两株菌为乳杆菌属菌株和毕赤酵母属菌株。经48 h发酵,与未发酵淘米水相比,总氮含量提高105%,非蛋白氮含量提高77%,乳酸含量提高551%,乙酸含量提高342%。Abstract: The fermentation strain and material basis of fermented rice-washing water of Dai were preliminary studied for supporting the development and application of fermented rice-washing water of Dai in the field of daily chemicals. The fermentation strains were isolated from the sample of fermented rice-washing water of Dai in Xishuangbanna and identified by phylogenetic analyses of 16 SrRNA gene and 26 R rRNA gene respectively, combined with phenotypic characteristics.The content of total nitrogen and non-protein nitrogen were detected by Kjeldahl determination and the concentration of lactic acid and acetic acid were detected by HPLC.The results showed that a lactic acid bacteria and a yeast were isolated from the sample of fermented rice-washing water and were primarily identified as Lactobacillus sp.and Pichia sp..Compared with unfermented rice-washing water, the non-protein nitrogen was increased 105%, the protein nitrogen was increased 77%, the lactic acid and acetic acid were increased 551% and 342% respectively after 48 h fermentation.
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