【作者】 李美伦； 劳菲； 吴继红；

【Author】 Li Meilun;Lao Fei;Wu Jihong;College of Food Science and Nutritional Engineering,China Agricultural University;

【机构】 中国农业大学食品科学与营养工程学院；

【摘要】 采用传统分离培养法对发酵米椒、发酵尖椒和发酵螺丝椒中的乳酸菌和酵母菌进行分离,利用16S rDNA基因序列分析鉴定出2株葡萄球菌、3株魏斯氏菌和14株乳酸菌,具体包括Staphylococcus xylosus、Weissellaparamesenteroides、Lactococcus lactis和Lactobacillus plantarum;利用ITS基因序列分析鉴定出44株酵母菌,分别为Cryptococcus tensestris、Rhodotoruladiobovata、Debaryomyceshansenii、Candida parapsilosis、Kodamaeaohmeri、Kazachstania humilis和Zygosaccharomyces bisporus。通过评估乳酸菌的抑菌能力、抗氧化能力以及酵母菌的产香能力发现,Weissellaparamesenteroide和Lactobacillus plantarum具有较强的抑菌能力和抗氧化能力,Zygosaccharomyces bisporus具有突出的产香潜力。将上述3株功能微生物两两复配作为起始发酵剂(1:1,3%)用于低盐辣椒发酵,通过测定不同发酵组合的抗氧化能力和挥发性风味成分发现,Lactobacillus plantarum和Zygosaccharomyces bisporus接种发酵辣椒的体外抗氧化能力显著高于自然发酵辣椒组和其他双菌发酵辣椒组;同时该组的醇类、酯类等挥发性风味物质种类及含量(尤其是芳樟醇、苯乙醇等关键风味物质)均显著高于其它组合,本研究可为功能微生物的筛选以及发酵辣椒风味品质的调控提供参考。更多还原

【Abstract】 The lactic acid bacteria and yeasts from different varieties of fermented peppers were separated by culture-dependent methods.Using 16 S rDNA sequence analysis,2 strains of Staphylococcus,3 strains of Weissella,and 14 strains of lactic acid bacteria were identified including Staphylococcus xylosus,Weissellaparamesenteroides,Lactococcus lactis,and Lactobacillus plantarum.44 strains of yeasts were identified by ITS sequence analysis,namely Cryptococcus tensestris,Rhodotoruladiobovata,Debaryomyceshansenii,Candida parapsilosis,Kodamaeaohmeri,Kazachstania humilis,and Zygosaccharomyces bisporus.By evaluating the bacteriostatic and antioxidant capacity of lactic acid bacteria and the aroma-producing capacity of yeast,it was found that Weissellaparamesenteroide and Lactobacillus plantarum had strong bacteriostatic and antioxidant capacity,andZygosaccharomyces bisporus had outstanding aroma-producing potential.The above three functional microorganisms were paired as the starting starter(1:1,3 %) of low-salt pepper fermentation,and the antioxidant capacity and volatile flavor components of different fermentation combinations were measured.The results showed that the in vitro antioxidant capacity of fermented peppers inoculated with Lactobacillus plantarum and Zygosaccharomyces bisporus was significantly higher than that of spontaneous fermentation and the other two-bacteria fermented pepper group.At the same time,the type and content of volatile flavor substances such as alcohols and esters in this group were significantly higher than other combinations.This study can provide a reference for the screening of functional microorganisms and the regulation of the flavor quality of fermented peppers.更多还原