该文以米粉发酵液为样品进行发酵米粉优良菌株的分离筛选及鉴定研究。从米粉发酵液样品中分离118株产乳酸细菌,首先通过产酸能力为指标筛选出产酸能力较强的35株菌株,再利用主成分分析方法,通过测定菌株产淀粉酶、蛋白酶、脂肪酶活性,最终得到7株性能优良的菌株。这7株菌株大米发酵液pH为4.21~4.50,淀粉酶活性为97.74~210.43 U/mL,蛋白酶活性为3.97~9.34 U/mL,脂肪酶活性为0~2.15 U/mL。通过形态学特征观察、生理生化试验和16S rDNA序列分子鉴定,确定R133、R02、R1212、R1310、R13为戊糖片球菌(Pediococcus pentosaceus),R29为发酵乳杆菌(Lactobacillus fermentum),R112枯草芽孢杆菌(Bacillus subtilis)。这7株菌株具有制备米粉专用发酵剂良好的应用前景。
关键词：
发酵米粉; 筛选; 鉴定; 细菌; 酶活性
The isolation, screening and identification of excellent strains from rice noodle fermentation broths were studied. First, 118 strains with lactic acid production capacity were isolated. Thirty-five strains with strong acid production ability were screened by pH determination, and then seven strains with excellent performance were obtained by measuring the activity of amylase, protease and lipase with principal component analysis method. After fermentation of these seven strains, the pH was 4.21-4.50, the amylase and protease activity were 97.74-210.43 U/mL and 3.97-9.34 U/mL respectively, and the lipase activity ranged between 0-2.15 U/mL. Based on morphological observation, physiological and biochemical tests and 16S rDNA sequence analysis, R133, R02, R1212, R1310, R13 were identified as Pediococcus pentosaceus, R29 as Lactobacillus fermentum and R112 as Bacillus subtilis. These seven strains have good application prospects as rice noodle starter.
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