当阳地区鲊广椒中乳酸菌的分离鉴定及其应用

Isolation, identification and application of lactic acid bacteria from Zhaguangjiao in Dangyang

采用传统培养分离方法和分子生物学技术对湖北省当阳地区鲊广椒中的乳酸菌进行分离鉴定,通过电子舌和电子鼻技术评价植物乳杆菌(Lactobacillus plantarum)强化发酵对鲊广椒品质的影响,并通过主成分分析(PCA)获得具有优良鲊广椒发酵特性的菌株。结果表明,从5份鲊广椒样品中分离获得18株产生溶钙圈的菌株,经16S rDNA序列分析鉴定发现,其中11株为L. plantarum。通过电子鼻分析发现,L. plantarum强化发酵时,多数鲊广椒样品挥发性风味物质中的芳香类物质含量明显提升;通过电子舌分析发现,L. plantarum强化发酵时,多数鲊广椒样品酸味明显提升,而鲜味和丰度(鲜味的回味)明显下降;PCA结果表明,L. plantarum HBUAS52019和L. plantarum HBUAS52006可作为鲊广椒发酵优良的菌株。

The lactic acid bacteria were isolated and identified from Zhaguangjiao samples in Dangyang, Hubei, by traditional culture isolation method and molecular biological technology, and the effects of fortified fermentation with Lactobacillus plantarum on the quality of Zhaguangjiao were evaluated by electronic tongue and electronic nose technology. The strain with excellent Zhaguangjiao fermentation properties was obtained by principal component analysis (PCA). The results showed that a total of 18 stains, which were able to form calcium dissolution circle, were isolated from Zhaguangjiao samples, and 11 strains were identified as L. plantarum through 16S rDNA sequences analysis. The results of electronic nose analysis showed that the aromatic compounds contents were significantly increased in volatile flavor compounds of most Zhaguangjiao samples during the fortified fermentation by L. plantarum. Meantime, the results of electronic tongue analysis showed that the sourness of most Zhaguangjiao samples were significantly increased, while the umami and richness (aftertaste of umami) were significantly decreased. The PCA results showed that L. plantarum HBUAS52019 and L. plantarum HBUAS52006 could be as the strains with excellent Zhaguangjiao fermentation properties.