摘要
乳酸菌和酵母菌是酱腌菜发酵过程中的优势微生物,它们之间的相互关系与发酵特性是影响产品品质的重要因素。本文采用哈维氏弧菌BB170菌株报告法和总酯滴定法,从市售酱腌菜来源菌株中筛选高产AI-2信号分子乳酸菌和产香型酵母菌。借助正交试验优化乳酸菌和酵母菌复配菌株的发酵条件,比较复配菌株与乳酸菌单独发酵后AI-2产量、耐酸性、耐盐性、降解亚硝酸盐等发酵特性的差异,探究酵母菌对高产AI-2信号分子乳酸菌发酵特性的影响。结果表明:获得1株高产AI-2信号分子的植物乳杆菌SR和产酯含量达0.6 g/L的膜璞毕赤酵母菌S-0-1。菌株复配优化发酵条件为:接种量2%,接种比例1∶1(SR∶S-0-1),培养温度28℃。在优化的复配发酵条件下,复配菌株与植物乳杆菌SR单独培养相比,其产酸速率增加,AI-2合成能力提高了1.4倍,耐酸率(pH=3)增长4.8倍,5%耐盐率增加1.6倍,亚硝酸盐降解能力没有显著性变化,基本维持在98%。上述结果说明膜璞毕赤酵母菌S-0-1可提高植物乳杆菌SR产AI-2信号分子的产量,从而增强复配菌株的发酵特性。本研究为深入探究AI-2/LuxS群体感应在乳酸菌酵母菌混合发酵体系中的相互调控机制提供理论参考。
Lactic acid bacteria(LAB)and yeasts are the dominant microorganisms in the fermentation process of pickled vegetables,and their relationship and fermentation characteristics are important factors affecting the quality of products.In the study,high-yield AI-2 LAB and aroma-producing yeasts were screened from commercial pickled vegetable using Vibrio harveyi BB170 report method and total ester titration method.The mixed fermentation conditions of LAB and yeast were further optimized by orthogonal test.The differences in AI-2 production,acid production rate,acid resistance,salt tolerance,and nitrite degradation between the mixed strains and LAB alone fermentation were compared.Effect of yeasts on the fermentation characteristics of LAB with high production AI-2 was explored.These results showed that Lactobacillus plantarum SR with high yield of AI-2 and Pichia membranaceus S-0-1 with ester content of 0.6 g/L were obtained.The mixed fermentation conditions were as follows:inoculation amount 2%,inoculation ratio 1∶1(SR:S-0-1),culture temperature 28℃.Under optimized fermentation conditions,compared with L.plantarum SR alone fermentation,the AI-2 synthesis ability,acid tolerance rate(pH=3)and the salt tolerance rate at 5%of the mixed strains was increased by 1.4 times,4.8 times and 24.66%,respectively.Meanwhile,the acid production rate of the mixed strains was increased.but there was no significant change in the degradation rate of nitrite of the mixed strains,which basically maintained at 98%.The above results indicated that Pichia membranaceus S-0-1 could increase the yield of AI-2 signal molecules in L.plantarum SR,result in enhancing the fermentation characteristics of the LAB and yeasts.This study aimed to provide a theoretical basis for further exploring the mutual regulation mechanism of AI-2/LuxS quorum sensing in mixed fermentation system of LAB and yeasts.
作者
吕欣然
佟鑫瑶
顾娜泥
励建荣
白凤翎
檀茜倩
崔方超
俞张富
沈荣虎
LüXinran;Tong Xinyao;Gu Nani;Li Jianrong;Bai Fengling;Tan Xiqian;Cui Fangchao;Yu Zhangfu;Shen Ronghu(National&Local Joint Engineering Research Center of Storage,Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products,Food Safety Key Lab of Liaoning Province,Bohai University,Jinzhou 121013,Liaoning;Dalian Polytechnic University Collaborative Innovation Center of Seafood Deep Processing,Dalian 116034,Liaoning;Hangzhou Xiaoshan Agriculture Development Co.,Ltd.,Hangzhou 311215)
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2024年第3期65-74,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
辽宁省教育厅面上项目(JYTMS20231621)
辽宁省锦州市科技指导性计划项目(JZ2022B031)。
关键词
酱腌菜
乳酸菌
酵母菌
信号分子AI-2
发酵特性
pickled vegetable
lactic acid bacteria
yeast
signal molecules AI-2
fermentation characteristic
