恩施市酸豇豆中乳酸菌多样性解析及其分离株发酵特性评价

Study on the diversity of lactic acid bacteria in fermented cowpea from Enshi and evaluation of the fermentation properties of isolates

对恩施市酸豇豆中的乳酸菌进行了分离鉴定,同时使用电子鼻和电子舌技术对分离株纯种发酵制备酸豇豆的品质进行了评价。结果表明:分离出的23株乳酸菌菌株,共鉴定为Lactobacillus rhamnosus(鼠李糖乳杆菌),L. fermentum(发酵乳杆菌)和L. plantarum(植物乳杆菌)3个种,其中21株为L. plantarum。通过电子鼻分析发现,传感器W1C、W3C和W5C对多数L. plantarum纯种发酵的酸豇豆响应值明显偏高。通过电子舌分析发现,L. plantarum纯种发酵可明显提升酸豇豆的酸味。通过主成分分析发现,L. plantarum HBUAS51009、L. plantarum HBUAS51016和L. plantarum HBUAS51027纯种发酵的酸豇豆具有较好的品质。由此可见,恩施市酸豇豆中乳酸菌以L. plantarum为主,且添加L. plantarum进行纯种发酵可提升酸豇豆的品质。

The lactic acid bacterial strains were isolated and identi?ed from fermented cowpea samples collected from Enshi area,and the product quality of fermented cowpea samples fermented by isolates were evaluated by electronic nose and electronic tongue. The results indicated that 23 lactic acid bacteria strains were identi?ed as Lactobacillus rhamnosus,L. fermentum and L. plantarum,respectively,in which,21 isolates were identi?ed as L. plantarum.The testing of electronic nose indicated that the response value of sensor W1 C,W3 C and W5 C were higher in major fermented cowpea samples fermented by L. plantarum. The testing of electronic tongue indicated that relative intensity of sourness was more abundant in fermented cowpea samples fermented by L. plantarum. The result of principal component analysis indicated that the fermented cowpea samples fermented by L. plantarum HBUAS51009,L.plantarum HBUAS51016 and L. plantarum HBUAS51027 have better quality. Thus,L. plantarum was domain bacterial species in fermented cowpea samples collected from Enshi area,and L. plantarum could improve the quality of fermented cowpea.