食品与发酵工业 >

2024 , Vol. 50 >Issue 19: 157 - 163

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.037538

研究报告

朔州地区酸粥乳酸菌多样性解析及其分离株发酵酸粥滋味品质评价

  • 李娜 ,
  • 王玉荣 ,
  • 马佳佳 ,
  • 郭壮 ,
  • 双全
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  • 1(内蒙古农业大学 食品科学与工程学院,内蒙古 呼和浩特,010018)
    2(湖北文理学院 湖北省食品配料工程技术研究中心,湖北 襄阳,441053)
    3(湖北文理学院 乳酸菌生物技术与工程襄阳市重点实验室,湖北 襄阳,441053)
第一作者:硕士研究生(双全教授为通信作者,E-mail:shuangquan@imau.edu.cn)

收稿日期: 2023-10-04

  修回日期: 2023-10-28

  网络出版日期: 2024-10-29

基金资助

内蒙古自然科学基金项目(2021MS03059);湖北文理学院教师科研能力培育基金“科技创新团队”(2020kypytd009);湖北文理学院科研启动基金(kyqdf2021014)

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Diversity analysis of lactic acid bacteria from acidic-gruee in Shuozhou area and evaluation of taste quality of fermented acidic-gruee

  • LI Na ,
  • WANG Yurong ,
  • MA Jiajia ,
  • GUO Zhuang ,
  • SHUANG Quan
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  • 1(School of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China)
    2(Hubei Provincial Engineering and Technology Research Center for Food Ingredients, Hubei University of Arts and Science, Xiangyang 441053, China)
    3(Xiangyang Lactic Acid Bacteria Biotechnology and Engineering Key Laboratory, Hubei University of Arts and Science, Xiangyang 441053, China)

Received date: 2023-10-04

  Revised date: 2023-10-28

  Online published: 2024-10-29

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摘要

该研究采用纯培养技术对山西省朔州地区酸粥中乳酸菌多样性进行解析,并选取可用于食品加工的乳酸菌纯种发酵酸粥,继而采用电子舌、高效液相色谱仪和氨基酸分析仪对酸粥的滋味品质进行评价。结果表明,40份酸粥样品分离出的135株乳酸菌被鉴定到12个属的20个种,其中Lactiplantibacillus argentoratensis(斯特拉斯堡乳植物杆菌,17.04%)为朔州酸粥的优势乳酸菌。选取17株乳酸菌纯种发酵酸粥,发现酸粥滋味品质差异明显,且主要体现在酸味和鲜的回味上;纯种发酵酸粥中有机酸和氨基酸含量丰富,有机酸主要为乳酸、乙酸和柠檬酸,其中乳酸是导致酸粥酸味差异的主要有机酸;氨基酸主要为异亮氨酸、谷氨酸和天冬氨酸。综上,朔州地区酸粥中乳酸菌种群较为丰富,不同乳酸菌纯种发酵酸粥的滋味品质差异明显,且乳酸是影响酸粥酸味的主要有机酸。

关键词： 酸粥; 滋味; 乳酸菌; 可培养; 有机酸; 氨基酸

本文引用格式

李娜 , 王玉荣 , 马佳佳 , 郭壮 , 双全 . 朔州地区酸粥乳酸菌多样性解析及其分离株发酵酸粥滋味品质评价[J]. 食品与发酵工业, 2024 , 50(19) : 157 -163 . DOI: 10.13995/j.cnki.11-1802/ts.037538

Abstract

In this study, pure culture technology was used to analyze the diversity of lactic acid bacteria in acidic-gruee in Shuozhou, Shanxi Province, and lactic acid bacteria that can be used in food processing were selected to fermented acidic-gruee, and then electronic tongue, high-performance liquid chromatography and amino acid analyzer were used to evaluate the taste quality of acidic-gruee.The results showed that 135 strains of lactic acid bacteria isolated from 40 acidic-gruee samples were identified to 20 species of 12 genera, among which Lactiplantibacillus argentoratensis (17.04%) was the dominant lactic acid bacteria in Shuozhou acidic-gruee.17 strains of Lactobacillus were selected to fermented acidic-gruee, and it was found that the taste quality of acidic-gruee was significantly different, mainly reflected in the sourness and umami aftertaste.The pure breed fermented acidic-gruee was rich in organic acids and amino acids.The main organic acids were lactic acid, acetic acid and citric acid, among which lactic acid was the main organic acid that causes the sour taste difference of acidic-gruee;The main amino acids were isoleucine, glutamic acid, and aspartic acid.To sum up, there were abundant lactic acid bacteria species in acidic-gruee in Shuozhou area.The taste quality of acidic-gruee prepared by different lactic acid bacteria was significantly different, and lactic acid was the main organic acid that affects the sour taste of acidic-gruee.

Key words： acidic-gruee; taste; lactic acid bacteria; culturable; organic acids; amino acids

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