辣椒素对辣椒发酵中乳酸菌的影响

Effect of Capsaicinoid on the Growth of Lactic Acid Bacteria during Fermentation of Chili Pepper

针对辣椒乳酸发酵中的技术问题,采用植物乳杆菌、短乳杆菌、罗伊氏乳杆菌、瑞士乳杆菌、鼠李糖乳杆菌这5种乳酸菌为研究对象,探讨辣椒中主要成分辣椒素和发酵过程中食盐质量浓度对乳酸菌纯培养物生长的影响,同时结合电镜实验讨论辣椒素对乳酸菌的作用效果。结果表明:辣椒素对乳酸菌的生长均有一定的延迟作用,辣椒素对乳酸菌抑制的最低质量浓度为0.133mg/mL,使其对数生长期延后2h,并且随着其质量浓度的增大,这种延迟效果更加明显。同时还降低了培养液中达到稳定期的OD6 00 nm值,降低了0.2左右。通过电镜实验发现,一定质量浓度的辣椒素对乳酸菌细胞具有一定的伤害作用,会破坏其细胞形态及结构,但不会严重影响发酵效果。

In this study,the effects of capsaicinoid and salt concentration on the pure culture growth of lactic acid bacteria during the fermentation of chili pepper.The results showed the growth of Lactobacillus was inhibited by capsaicinoid.The minimum concentration of capsaicinoid for Lactobacillus was 0.133 mg/mL.At the concentration,the logarithmic phase of Lactobacillus was delayed 2 h,which increased with increasing capsaicinoid concentration.The number of Lactobacillus in culture medium was decreased by capsaicinoid.Meanwhile,the OD600nm decreased by 0.2 at the stationary phase.Moreover,capsaicinoid at a certain concentration could damage the cell structure of Lactobacillus as observed under transmission electron microscope.