Screening and identification of lactic acid bacteria from old brine and its application in tumor stem mustard pickles

  • LIU Yuling ,
  • REN Ting ,
  • PENG Yumei ,
  • ZENG Sheng ,
  • HE Yunchuan ,
  • YANG Bo ,
  • LUAN Xingxia ,
  • LI Junhong ,
  • LUO Yuanli
Expand
  • 1 (Southeast Chongqing Academy of Agricultural Sciences, Chongqing 408000, China)
    2 (Chongqing Fuling Zhacai Group Co., Ltd., Chongqing 408000, China)

Received date: 2019-08-01

  Online published: 2020-03-13

Abstract

The dominant Lactobacillus strain ZP11-2 was isolated from home-made aged brine prepared by local farmers. It was identified as Lactobacillus brevis according to morphological, physiological, biochemical characteristics and 16S rDNA sequence alignment. The strain ZP11-2 and Leuconostoc mesenteroides were mixed as starter culture. The effects of the mixed starter culture fermentation on physicochemical property and sensory quality of tumor stem mustard pickle were analyzed using natural fermented pickle as the control (CK). The results showed that, at the early stage of mixed starter culture fermentation, the lactic acid bacteria propagated rapidly and reached the maximum value of 9.45 lg CFU/mL on the second day. The pH value decreased rapidly and the total acid content increased sharply, then these two parameters tended to be stable after 5 days. The variation of pH value and total acid of mixed or single starter culture fermentation was larger than that of natural fermentation. However, there was little difference between them. The nitrite peak decreased significantly, thus the food safety was improved. The total content of free amino acids and essential amino acids in mature tumor stem mustard pickle reached 68.8 and 17.36 mg/100mL respectively in mixed starter culture fermentation. The sensory evaluation was also better than that of single starter culture or natural fermentation. This work provides theoretical guide for the future industrial application of mixed starter culture.

Cite this article

LIU Yuling , REN Ting , PENG Yumei , ZENG Sheng , HE Yunchuan , YANG Bo , LUAN Xingxia , LI Junhong , LUO Yuanli . Screening and identification of lactic acid bacteria from old brine and its application in tumor stem mustard pickles[J]. Food and Fermentation Industries, 2020 , 46(2) : 208 -213 . DOI: 10.13995/j.cnki.11-1802/ts.021878

References

[1] 陈功. 中国泡菜的品质评定与标准探讨[J]. 食品工业科技, 2009, 30(2):335-338.
[2] 曹佳璐. 传统四川泡菜盐水乳酸菌多样性的研究[D]. 北京:中国农业大学,2017.
[3] 李恒,陈功,伍亚龙,等. 高通量测序方法研究传统四川泡菜母水中微生物群落的动态变化[J]. 食品科学, 2018, 39(24):131-138.
[4] 张梦梅,李小艳,胡露,等. 低温乳酸菌发酵泡白菜有机酸和游离氨基酸含量分析[J]. 食品与发酵工业, 2015, 41(11):137-142.
[5] XIA Y J, LIU X F, WANG G Q, et al. Characterization and selection of Lactobacillus brevis starter for nitrite degradation of Chinese pickle[J]. Food Control, 2017, 78:126-131.
[6] JANG J Y, LEE M E, LEE H W, et al. Extending the shelf life of kimchi with Lactococcus lactis strain as a starter culture[J]. Food Science and Biotechnology, 2015, 24(3):1 049-1 053.
[7] SHIN S Y, HAN N S. Leuconostoc spp. as Starters and Their Beneficial Roles in Fermented Foods[M]// Beneficial Microorganisms in Food and Nutraceuticals. Springer International Publishing, 2015:111-132.
[8] JUNG J Y, LEE S H, LEE H J, et al. Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation[J]. International of Journal of Food Microbiology, 2012, 153(3):378-387.
[9] CHO S K, EOM H J, MOOM J S, et al. An improved process of isomaltooligosaccharide production in kimchi involving the addition of a Leuconostoc starter and sugars[J]. International Journal of Food Microbiology, 2014, 170(3):61-62.
[10] 朴泓洁,黄存辉,金清. 肠膜明串珠菌发酵对四川泡菜品质的影响[J]. 食品科技, 2018, 43(8):31-35.
[11] RYU E H, YANG E J, WOO E R, et al. Purification and characterization of antifungal compounds from Lactobacillus plantarum HD1 isolated from kimchi[J]. Food Microbiology, 2014, 41(8):19-26.
[12] 潘晓倩,成晓瑜,张顺亮,等. 腌腊肉制品中乳酸菌的筛选鉴定及其在腊肠中的应用[J]. 食品科学, 2017, 38(16):57-63.
[13] 侯爱香,王一淇,黄晴,等. 自然发酵与人工接种发酵湖南芥菜的挥发性风味组分和品质分析[J]. 食品科学, 2018, 39(6):237-245.
[14] 吴伟杰,郜海燕,陈杭君,等. 白萝卜泡菜发酵菌株乳酸肠球菌WJ03的分离筛选与应用[J]. 中国食品学报, 2017, 17(12):86-94.
[15] 李文斌,宋敏丽,唐中伟,等. 自然发酵泡菜微生物群落变化的研究[J]. 中国食物与营养, 2008(11):22-24.
[16] 刘洪. 自然发酵与人工接种泡菜发酵过程中品质变化规律的动态研究[D]. 成都:西华大学, 2012.
[17] 段先兵,钟叶芳,杨维占. 泡菜中硝酸盐和亚硝酸盐含量及pH值变化规律[J]. 中国卫生检验杂志, 2019, 29(4):481-482;486.
[18] 钱志伟,郭淼. 泡菜腌制过程中总酸、Vc和亚硝酸盐含量的动态观察[J]. 江苏调味副食品, 2000(1): 16-18.
[19] 李南薇,李宁,廖贵全. 乳酸菌发酵泡菜的特性研究[J]. 陕西科技大学学报, 2008, 26(5):68-71;75.
[20] 侯娜,赵莉莉,魏安智,等. 不同种质花椒氨基酸组成及营养价值评价[J]. 食品科学, 2017, 38(18):113-118.
[21] 刘伟,张群,李志坚,等. 不同品种黄花菜游离氨基酸组成的主成分分析及聚类分析[J]. 食品科学, 2019, 40(10):243-250.
[22] 周秀琴. 日本天然调味料开发现状[J]. 中国调味品, 1993(11):3-10.
[23] 任建敏,吴四维. 功能食品苦味功能因子生理活性及其掩苦技术的研究进展[J]. 食品工业科技, 2013, 34(3):396-400.
Outlines

/