低温长杆白菜泡菜中乳酸菌的分离鉴定与应用

窦芳娇; 苏昊; 邓冬莲; 何志刚; 林晓姿

doi:10.13386/j.issn1002-0306.2020020048

低温长杆白菜泡菜中乳酸菌的分离鉴定与应用

窦芳娇^1,2,
苏昊^1,2,
邓冬莲^1,2,
何志刚^1,2,
林晓姿^1,2, ,

1. 福建省农业科学院农业工程技术研究所, 福建福州 350003;
2. 福建省农产品(食品)加工重点实验室, 福建福州 350003

详细信息

作者简介:
窦芳娇(1995-),女,本科,研究方向:食品研发,E-mail:fanen@outlook.com。

通讯作者:
林晓姿(1975-),女,本科,研究员,研究方向:农产品贮藏与加工,E-mail:lyne00@163.com。

中图分类号: TS201.3
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出版历程
- 收稿日期: 2020-02-06
- 网络出版日期: 2021-03-02
- 刊出日期: 2021-02-28

Isolation,Identification and Application of Lactic Acid Bacteria in Low Temperature Long-stemmed Cabbage Pickle

DOU Fangjiao^1,2,
SU Hao^1,2,
DENG Donglian^1,2,
HE Zhigang^1,2,
LIN Xiaozi^1,2, ,

1. Institute of Agricultural Enginneering Technology, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China;
2. Fujian Key Laboratory of Product(Food) Processing, Fujian Academy of Agricultural Sciences, Fuzhou 350003, China

摘要

摘要: 以冬季自然发酵长杆白菜泡菜卤水为分离源，分离得到革兰氏阳性菌7株，经过0~10℃低温筛选、耐酸性和抑菌能力复筛，得到3株耐低温且适合泡菜发酵的优良乳酸菌并进行应用。结果表明：通过低温分离及性能评价的逐步筛选，获得3株细菌均能在0~10℃下增殖、可耐受pH2.5高酸且抑菌能力与0.9~3.5 mg/L氯霉素相当，RPC21在0~10℃的增殖能力最强；RHJ68的耐高酸能力最强，OD₆₀₀可达0.0262；抑菌能力最强的为RPC21，相当于3.5 g/L氯霉素，其次是RCQ4，相当于2.6 g/L氯霉素；3株菌均在3 h进入对数生长期，培养48 h的总酸可达18.78~20.30 g/L；经16S rDNA鉴定分别为植物乳杆菌Lactobacillus plantarum（RPC21）、鼠李糖乳杆菌Lactobacillus rhamnosus（RCQ4）、戊糖片球菌Pediococcus pentosaceus（RLJ68）；以自然发酵和市售菌粉发酵为对照，3株乳酸菌组合应用于泡菜发酵中，风味最优且产酸迅速、总酸最高，达12.51 g/L。本文分离筛选的3株乳酸菌及其组合具有应用于低温泡菜发酵的良好前景。
- 乳酸菌 /
- 泡菜 /
- 分离鉴定
Abstract: After low-temperature screening at 0~10 ℃,acid tolerance and bacterial inhibition,three strains of lactic acid bacteria with low-temperature tolerance and suitable for long-stemmed cabbage pickle fermentation were obtained and applied. The results showed that the three strains were able to proliferate under 0~10 ℃,tolerate high acidity at pH2.5 and had inhibition ability comparable to 0.9~3.5 mg/L chloramphenicol,RPC21 had the strongest proliferation ability at 0~10 ℃,RHJ68 had the strongest high acid tolerance,OD₆₀₀ could reach 0.0262. RPC21 had the strongest bacteria inhibition ability,equivalent to 3.5 g/L chloramphenicol,followed by RCQ4,equivalent to 2.6 g/L chloramphenicol;all three strains entered the logarithmic growth period at 3 h,and the total acid reached 18.78~20.30 g/L in 48 h of incubation. Based on 16S rDNA sequence,the three strains were identified as Lactobacillus plantarum(RPC21),Lactobacillus rhamnosus(RCQ4)and Staphylococcus pentosus(RLJ68). The three strains of lactic acid bacteria were used in the fermentation of kimchi with the best flavor,rapid acid production and the highest total acidity of 12.51 g/L. The three Lactobacillus strains and their combinations are suitable for the fermentation of long-stemmed cabbage pickle in low temperature.
- lactic acid bacteria /
- pickle /
- separation and identification

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