食品与发酵工业 >

2024 , Vol. 50 >Issue 7: 24 - 31

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.035817

研究报告

高光学纯度乳酸菌株的筛选及发酵性能研究

  • 刘兰 ,
  • 李鹏 ,
  • 王通 ,
  • 黄筱萍
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  • (江西省科学院微生物研究所,江西 南昌,330096)
第一作者:学士,副研究员(黄筱萍研究员为通信作者,E-mail:plahxp@163.com)

收稿日期: 2023-04-13

  修回日期: 2023-05-30

  网络出版日期: 2024-05-09

基金资助

江西省科学院重点研发计划项目(2021YSBG21014,2022YSBG21007,2022YSBG22011)

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Study on screening and fermentation performance of lactic acid bacteria with high optical purity

  • LIU Lan ,
  • LI Peng ,
  • WANG Tong ,
  • HUANG Xiaoping
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  • (Institution of Microbiology, Jiangxi Academy of Sciences, Nanchang 330096, China)

Received date: 2023-04-13

  Revised date: 2023-05-30

  Online published: 2024-05-09

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摘要

从不同地区的土壤、泡菜中分离筛选出了2株高光学纯度D-乳酸菌株和2株高光学纯度L-乳酸菌株。通过形态学观察、生理生化鉴定和16S rDNA序列分析,确定L-乳酸产生菌HA7-5菌株为屎肠球菌(Enterococcus faecium),HJ57菌株为格氏乳球菌(Lactococcus garvieae);D-乳酸产生菌HB49-2菌株为德氏乳杆菌(Lactobacillus delbrueckii),HL64-1菌株为假肠膜明串株菌(Leuconostoc pseudomesenteroides)。经摇瓶发酵产酸培养,菌株HA7-5和HJ57发酵产L-乳酸分别达71.83 g/L和31.89 g/L;菌株HB49-2和HL64-1发酵产D-乳酸分别达73.14 g/L和62.04 g/L,且菌株HL64-1发酵周期仅为24 h,产酸速率快,平均产酸速率为2.58 g/(L·h)。D体和L体光学纯度均达99.8%(ee)以上。以上菌株均为产高光学纯度L-或D-乳酸野生型菌株,可作为后期诱变育种的出发菌株,进行菌株改良及发酵性能提升的研究。

关键词： 乳酸菌; 分离; 鉴定; 高光学纯度乳酸; 发酵

本文引用格式

刘兰 , 李鹏 , 王通 , 黄筱萍 . 高光学纯度乳酸菌株的筛选及发酵性能研究[J]. 食品与发酵工业, 2024 , 50(7) : 24 -31 . DOI: 10.13995/j.cnki.11-1802/ts.035817

Abstract

Two strains of high optical purity D-lactic acid (D-LA) bacteria and two strains of high optical purity L-lactic acid (L-LA) bacteria were isolated and screened from soils and pickles in different regions.Through morphological observation, physiological and biochemical identification, and 16S rDNA sequence analysis, it was determined that strain HA7-5 was Enterococcus faecium, strain HJ57 was Lactococcus garvieae, strain HB49-2 was Lactobacillus delbrueckii, and strain HL64-1 was Leuconostoc pseudomesenteroides.HA7-5 and HJ57 strains produced L-LA at concentrations of 71.83 g/L and 31.89 g/L, respectively, by shaking flask fermentation.HB49-2 and HL64-1 strains produced D-LA at concentrations of 73.14 g/L and 62.04 g/L, respectively.Notably, strain HL64-1 had a fermentation cycle of only 24 hours and exhibited a high acid production rate, averaging 2.58 g/(L·h).Both the D and L isomers exhibited high optical purities above 99.8% (ee).These strains, as wild-type strains producing high optically pure L- or D-lactic acid, can serve as starting strains for subsequent mutation breeding to enhance strain improvement and fermentation performance.

Key words： lactic acid bacteria; isolation; identification; high optical purity lactic acid; fermentation

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