食品与发酵工业 >

2023 , Vol. 49 >Issue 20: 159 - 165

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.034228

研究报告

泡椒老卤水中乳酸菌筛选及益生性能分析

  • 罗丽蓉 ,
  • 李宏洋 ,
  • 吴拥军 ,
  • 李升
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  • 1(贵州大学 生命科学学院,贵州 贵阳,550025)
    2(贵州大学 农业生物工程研究院,贵州 贵阳,550025)
第一作者：硕士研究生(李升教授为通信作者,E-mail:listen318@163.com)

收稿日期: 2022-11-08

  修回日期: 2022-12-02

  网络出版日期: 2023-11-20

基金资助

贵州省科技平台及人才计划项目(黔科合平台人才20202102号),贵州省朝天椒产业集群建设项目(2022),贵州大学培育项目(贵大培育201949号)

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Screening and probiotic performance analysis of lactic acid bacteria in pickled chilli brine

  • LUO Lirong ,
  • LI Hongyang ,
  • WU Yongjun ,
  • LI Sheng
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  • 1(College of Life Sciences, Guizhou University, Guiyang 550025, China)
    2(Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, China)

Received date: 2022-11-08

  Revised date: 2022-12-02

  Online published: 2023-11-20

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摘要

为给强化发酵生产泡椒提供性能优异的候选菌株,该研究以四川农家自制泡椒老卤水为原料,以总酸含量、耐辣椒素、耐盐能力和发酵特性为指标筛选具有改善泡椒品质的乳酸菌,并对筛选到的菌株进行了耐受人工胃肠液、自聚性、抗生素敏感性和抗氧化活性的益生性能分析。结果表明,菌株1Y-17、1Y-35和6Y-15的耐辣椒素、耐盐能力、发酵泡椒的总酸含量均高于商用菌株和自然发酵组,3株菌经16S rDNA聚类分析为植物乳杆菌(Lactobacillus plantarum)。在人工胃肠液中3株菌的活菌数均大于4×106 CFU/mL,对6种抗生素均无耐药性,菌株6Y-15对DPPH自由基和羟自由基清除率最高,而菌株1Y-17对ABST阳离子自由基清除率最高。综上所述,筛选得到的3株乳酸菌具有良好的发酵性能和一定益生性能,可作为强化发酵候选菌株应用于泡椒工业生产。

关键词： 泡椒; 乳酸菌; 发酵特性; 益生性能

本文引用格式

罗丽蓉 , 李宏洋 , 吴拥军 , 李升 . 泡椒老卤水中乳酸菌筛选及益生性能分析[J]. 食品与发酵工业, 2023 , 49(20) : 159 -165 . DOI: 10.13995/j.cnki.11-1802/ts.034228

Abstract

To obtain the candidate strains with an excellent performance for the fermentation of pickled chilli, the lactic acid bacteria strains were isolated from the brine of homemade pickled chilli in Sichuan. Total acid content, salt, and capsaicin tolerance were detected. Besides, their probiotic properties were also evaluated by determining the stability of the strains in artificial gastrointestinal fluid, auto-aggregation rate, antibiotics sensitivity, and antioxidant activity. According to the results, three strains (1Y-17, 1Y-35, and 6Y-15) performed better in the resistance to capsaicin and salt. After fermentation with chilli, the total acid content produced by the three strains were higher compared to the commercial strain and natural fermentation groups. As revealed by 16S rDNA sequence analysis, all the three strains were identified as Lactobacillus plantarum. Total viable counts of all three strains in artificial gastrointestinal fluid exceeded 4×106 CFU/mL, with no resistance to six antibiotics shown. Strain 6Y-15 achieved the highest scavenging rate of DPPH radicals and hydroxyl radicals, while the strain 1Y-17 showed the highest scavenging rate of ABST cationic radicals. In conclusion, the three strains of lactic acid bacteria perform well in fermentation performance and possess prebiotic properties, which makes them applicable as candidate strains for the enhanced fermentation in the pickled chilli industry.

Key words： pickled chilli; lactic acid bacteria; fermentation characteristics; probiotic properties

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