以腌渍辣椒水作为发酵剂发酵干辣椒的微生物筛选

Study on the fermentation characteristics of several microorganisms inoculated into pickled chilli juice to ferment dried peppers

该研究选择盐渍辣椒汁配以一定比例干辣椒混合发酵,探讨盐渍辣椒汁的利用新途径。选取2株植物乳杆菌(Lactobacillus plantarum)1.3919、1.555、2株产香鲁氏接合酵母菌(Zygosaccharomyces rouxii)2.1913、2.371和1株凝结芽孢杆菌(Bacillus coagulans)1.3220作为原始菌株,通过对其生长曲线、产酸能力、耐盐能力的测试最终筛选出植物乳杆菌1.3919和鲁氏接合酵母菌2.371为最适发酵菌,其正常条件下最大OD850 nm值分别为5.41、5.40;而产酸能力则分别为1.98%、0.65%;上述两株菌在盐度为10%条件下有较强耐受力,其最大OD850 nm值均达到5.4。将其分别接入以盐渍辣椒汁∶干辣椒(3∶1)体系中进行发酵,各组产酸能力均在15 d时达到最大,菌株1.3919、2.371的酸度分别为1.23%、1.03%。

In this paper,a new way of utilizing salted chilli juice was discussed by mixed fermentation of salted chilli juice with certain proportion of dry chilli juice.2 strains of Lactobacillus plantarum(1.3919,1.555),2 strains of Zygosaccharomyces rouxii(2.1913,2.371)and 1 strain of Bacillus coagulans 1.3220 were selected as the original strains.According to the growth curve,acid production capacity,salt tolerance of the strains,L.plantarum 1.3919 and Z.rouxii 2.371 were selected as the optimal fermentation strains.The maximum OD850 nm values of these two strains under normal conditions were 5.41 and 5.40,respectively,whereas the acid production capacity was 1.98%and 0.65%,respectively.The above strains had strong tolerance under the condition of salinity 10%,and their maximum OD850 nm values of these strains reached 5.4.The strains were inoculated to the pickled chili juice:dried pepper(3∶1)system for fermentation,respectively,the acid production capacity of each group reached the maximum at 15 d,and the acidity of strain 1.3919 and 2.371 were 1.23%and 1.03%,respectively.