水开菲尔粒中乳酸菌的分离及其发酵荔枝汁的特性分析

Isolation of Lactic Acid Bacteria from Water Kefir Grains andCharacteristic Analysis of their Fermentation of Litchi Juice

乳酸菌发酵能保留荔枝原有风味,并赋予其全新储存性能和营养价值。为拓展发酵剂资源,经MC培养基分离,形态学观察、生理生化特性和16s rDNA基因序列分析,从水开菲尔粒中分离出类干酪乳酪杆菌坚韧亚种FJAT-54886(Lacticaseibacillus paracasei subsp.tolerans FJAT-54886)和红条液体乳杆菌FJAT-54887(Liquorilactobacillus satsumensis FJAT-54887)。这2株菌与适合于植物原料发酵的植物乳植物杆菌FJAT-54898(Lactiplantibacillus plantarum FJAT-54898)和类干酪乳杆菌类干酪亚种FJAT-54854(Lacticaseibacillus paracasei subsp.paracasei FJAT-54854)进行荔枝汁发酵特性的对比分析。结果表明:植物乳植物杆菌FJAT-54898、类干酪乳酪杆菌类干酪亚种FJAT-54854的活菌数增殖速度及最终活菌数均显著高于红条液体乳杆菌FJAT-54887和类干酪乳酪杆菌坚韧亚种FJAT-54886(P<0.05),后两者最终活菌数为7.36 Lg(cfu·mL~(-1))和7.02 Lg(cfu·mL~(-1))。类干酪乳酪杆菌类干酪亚种FJAT-54854和植物乳植物杆菌FJAT-54898的pH显著低于红条液体乳杆菌FJAT-54887和类干酪乳酪杆菌坚韧亚种FJAT-54886(P<0.05),后两者pH分别为3.75和4.33。类干酪乳酪杆菌类干酪亚种FJAT-54854和植物乳植物杆菌FJAT-54898的酸度也高于红条液体乳杆菌FJAT-54887和类干酪乳酪杆菌坚韧亚种FJAT-54886,后两者酸度分别为99.6~ΟT和76.5~ΟT。以上结果为荔枝汁发酵产品研发的菌株优选提供参考。

The fermentation of lactic acid bacteria can retain the original flavor of litchi and endow it with new storage performance and nutritional value.In order to expand the fermentation agent resources,Lacticaseibacillus paracaseis subsp.tolerans FJAT 54886 and Liquorilactobacillus satsumensis FJAT 54887 were isolated from water kefir grains by the separation of MC culturing medium,morphological observation,physiological and biochemical characteristics and 16s rDNA gene sequence analysis.Then,the fermentation characteristics of litchi juice were compared and analyzed among these two strains and Lactiplantibacillus plantarum FJAT 54898 and Lacticaseibacillus paracaseis subsp.paracasei FJAT 54854 which were suitable for the fermentation of plant materials.The results showed that the proliferation rate and final viable counts of Lactobacillus planturum FJAT 54898 and Lacticaseibacillus paracaseis subsp.paracasei FJAT 54854 were significantly higher than those of Liquorilactobacillus satsumensis FJAT 54887 and Lacticaseibacillus paracaseis subsp.tolerans FJAT 54886(P<0.05).The final viable counts of the latter two was 7.36 Lg(cfu·mL^(-1))and 7.02 Lg(cfu·mL^(-1)),respectively.The pH value of Lacticaseibacillus paracaseis subsp.paracasei FJAT 54854 and Lactobacillus planturum FJAT 54898 was significantly lower than that of Liquorilactobacillus satsumensis FJAT 54887 and Lacticaseibacillus paracaseis subsp.tolerans FJAT-54886(P<0.05).The pH value of the latter two were 3.75 and 4.33,respectively.The acidity concentration of Lacticaseibacillus paracaseis subsp.paracasei FJAT 54854 and Lactiplantibacillus plantarum FJAT 54898 was also higher than that of Liquorilactobacillus satsumensis FJAT 54887 and Lacticaseibacillus paracaseis subsp.tolerans FJAT 54886.The acidity concentration of the latter two was 99.6ΟT and 76.5ΟT,respectively.The above results provided reference for the selection of strains for the development of litchi juice fermented products.