耐二氧化硫乳酸菌的筛选鉴定及其在泡野山椒中的应用

Screening,identification of sulfur dioxide-resistant lactic acid bacterium and its application in fermentation of rod chilli

筛选出2株源于泡蒜的耐SO2乳酸菌,对其形态学观察、生理生化测试及16S rDNA序列测定,菌株2-2被鉴定为发酵乳杆菌(Lactobacillus fermentum),菌株2-5为植物乳杆菌(Lactobacillus plantarum)。利用2株菌耐SO_2特性,将其应用于野山椒泡制中,对含SO_2的泡野山椒基础配方进行优化,结果表明:2株菌均在含SO_2 150mg/L的MRS培养基中能正常生长;将2菌株按1∶1的比例混合,以2%(v/w)的接种量接种至含SO_2 75 mg/L,盐含量4%,蔗糖含量2%的野山椒中,室温发酵,成熟的泡野山椒酸咸适宜,色泽金黄、味道鲜美,具有泡野山椒典型的香气,为其工业生产提供了数据参考。

Two kinds of sulfur dioxide-tolerant lactic acid bacterium were screened from garlic pickled water,and were identified to be as Lactobacillus fermentum and Lactobacillus plantarum respectively based on the results of characterization of morphology,physiological and biochemical properties and 16 S ribosomal DNA identification. The two strains were applied in fermentation of pickled rod chilli,and the fermentation formula for rod chili containing sulfur dioxide was optimized. Results showed that the two strains could grow well in MRS media containing 150 mg / L SO_2.The optimal fermentation formula was as follows： the mixture of strain 2-2 and strain 2-5 with ratio of 1∶ 1 was inoculated（ 2%,v / w） into rod chilli sample containing 75 mg / L SO_2,4% of salt,2% of sucrose,and then fermented at room temperature. By using the optimized fermentation formula based on these two strains,the pickled rod chilli product had golden color,extremely good taste and typical aroma. This work provides a basis for the industrial production of pickled rod chilli.