期刊论文

影响鲜湿米粉食味品质微生物的分离与鉴定

中文

食品与机械

1003-5788

2018

34

1

33-43

10.13652/j.issn.1003-5788.2018.01.007

公益性行业（农业）科研专项（编号：201303070） 国家自然科学基金（编号：31771899） 长沙市科技计划项目（编号：khl703134）

本校为第一机构

从鲜湿米粉发酵液中分离并鉴定影响其食味品质的微生物菌株,以制备发酵剂推进米粉生产的工业化进程.首先从传统米粉发酵液中,分离得41株酵母菌和60株乳酸菌(LAB),并对其胞外酶活性(过氧化氢酶、β-争葡萄糖苷酶、脂肪酶、α-淀粉酶、蛋白水解酶)、不同pH值和温度下的生长和酸化能力等技术特征进行分析,共筛选出11株酵母菌株和19株乳酸菌.然后通过对酵母菌的内转录间隔区序列和乳酸菌的16S rRNA基因鉴定,经基因型和系统发育树分析表明:3株酵母菌和4株乳酸菌.采用这7株菌对大米进行控制发酵制备鲜湿米粉,结果表明,乳酸菌中 L.plantarum CSL 23发酵制备的米粉拉伸强度、硬度、内聚性和吸水率最高,黏...

Microorganism strains as the starter culture for the manufacture of fermented rice noodles were selected. A total of 41 yeasts and 60 lactic acid bacteria (LAB) were isolated from the traditional fermentation of rice noodles, and the enzymatic activities (catalase, β-glucosidase,lipase, a-amylase, proteolytic enzyme), growth under varied pH and temperatures, and acidification capability were characterized. Principal component analysis indicated that 11 isolates of yeast, and 19 isolates of LAB exhibited potential technological traits. After id...