傣族发酵淘米水的初步研究

杨海英; 胡秋月; 王忠诚; 黄开心; 刘赟; 杜刚

doi:10.13386/j.issn1002-0306.2017.23.005

傣族发酵淘米水的初步研究

云南民族大学化学与环境学院
云南省勐海县农产品质量安全监测站
云南与诺生物工程有限公司
云南民族大学民族药资源化学国家民族事务委员会,教育部重点实验室

基金项目:

国家自然科学基金项目(21462051)；云南省教育厅科学研究基金重点项目(2015Z111)；

详细信息

作者简介:
杨海英 (1975-) , 女, 硕士, 教授, 研究方向:微生物化学, E-mail:yanghy200401@126.com。;

杜刚 (1973-) , 男, 博士, 副教授, 研究方向:微生物, E-mail:18372454@qq.com。;

中图分类号: TS201.3
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- 文章访问数: 323
- HTML全文浏览量: 33
- PDF下载量: 204
出版历程
- 收稿日期: 2017-05-24

Preliminary study on fermented rice-washing water of Dai

School of Chemistry and Environment, Yunnan Minzu University
Menghai Agricultural Products Quality Security Inspection Testing Center
Yunnan Yunuo Bioengineering Company Limited
Key Laboratory of Chemistry in Ethnic Medicinal Resources, State Ethnic Affairs Commission & Ministry of Education

摘要

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%。
- 发酵淘米水 /
- 菌株鉴定 /
- 总氮 /
- 非蛋白氮 /
- 有机酸
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.
- fermented rice-washing water /
- strain identification /
- total nitrogen /
- non-protein nitrogen /
- organic acid

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