生物技术通报 ›› 2018, Vol. 34 ›› Issue (1): 223-229.doi: 10.13560/j.cnki.biotech.bull.1985.2017-0527

• 研究报告 • 上一篇    下一篇

菌株CICC 6287发酵特性研究及其在辣椒发酵中的应用

谢九艳1, 翟磊1, 宋振2, 杨玉新2, 程池1, 姚粟1   

  1. 1. 中国食品发酵工业研究院,北京 100027;
    2. 新疆中亚食品研发中心(有限公司),乌鲁木齐 830001
  • 收稿日期:2017-06-27 出版日期:2018-01-26 发布日期:2018-01-22
  • 作者简介:谢九艳,女,硕士,研究方向:微生物分类学;E-mail:xiejiuyan2008@126.com
  • 基金资助:
    国家重点研发计划项目(2016YFD0400502),国家微生物资源平台专项(NIMR-2017-4),国家科技支撑项目(2015BAD29B00),自治区科技支疆项目(2016E02021)

The Fermentation Characteristics and Application in Chili Fermentation of Strain CICC 6287

XIE Jiu-yan1, ZHAI Lei1, SONG Zhen2, YANG Yu-xin2, CHENG Chi1, YAO Su1   

  1. 1. China National Research Institute of Food and Fermentation Industries,Beijing 100027;
    2. Xinjiang Central Asia Food Research and Development Centre,Urumchi 830001
  • Received:2017-06-27 Published:2018-01-26 Online:2018-01-22

摘要: 旨在对从新疆乳制品中分离菌株CICC 6287的发酵特性进行研究,并通过辣椒发酵试验评价菌株CICC 6287作为发酵菌株的优势。采用多相分类技术确定该菌株的分类学地位,通过测定耐酸耐盐特性、产酸能力、降解亚硝酸盐能力、氨基酸脱羧酶活性和抑菌能力表征其发酵特性。在此基础上,将菌株CICC 6287应用于新疆特色辣椒发酵中,评价其在辣椒发酵过程中的作用。菌株CICC 6287鉴定为产马乳酒乳杆菌,能够降解亚硝酸盐,耐受8% NaCl和pH3,抑制大肠埃希氏菌、金黄色葡萄球菌、单增李斯特菌和沙门氏菌,产生生物胺的四种氨基酸脱羧酶活性为阴性。接种菌株CICC 6287的发酵辣椒亚硝酸盐的含量1.06 mg/kg,生物胺的含量为5.62 mg/kg,总酸含量达到2.54%。研究结果表明,菌株CICC 6287具有良好的发酵特性,能够应用于辣椒发酵,提高发酵辣椒的安全性。

关键词: CICC 6287, 产马乳酒乳杆菌, 发酵生物特性, 辣椒发酵

Abstract: This work aims to study the fermentation characteristics of strain CICC 6287 isolated from Xinjiang dairy products,and to evaluate the advantages of strain CICC 6287 as fermenting strain by chili fermentation experiments. Taxonomic status was identified by polyphasic taxonomy technique. The fermentation traits were characterized by detecting the acid- and salt-resistance,the abilities of acid production and nitrite degradation,the activities of amino acids decarboxylases,and antimicrobial properties. Based on the properties mentioned above,the strain was applied in Xinjiang chili fermentation to evaluate the function of strain CICC 6287. The results revealed that strain CICC 6287 was identified as Lactobacillus kefiranofaciens. The strain degraded nitrite,tolerated 8% NaCl and pH 3,inhibited the growth of Escherichia coli,Staphylococcus aureus,Listeria monocytogenes,and Salmonella,and was negative for amino acids decarboxylases. The nitrite content of fermented chili inoculated with strain CICC 6287 was 1.06 mg/kg,bioamine content was 5.62 mg/kg,and total acid content was 2.54%. The results indicate that strain CICC 6287 has promising fermentation characteristics,and is applicable for chili fermentation to improve its security.

Key words: strain CICC 6287, Lactobacillus kefiranofaciens, fermentation biological characteristics, fermented chili