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投稿时间：2018-10-19
投稿时间：2018-10-19
中文摘要: 对湖北保康地区鲊广椒中的乳酸菌进行分离鉴定，并对其在玉米碜和红辣椒为原料的基质中的发酵特性进行评价。结果表明：分离出的20 株乳酸菌菌株，共鉴定为短乳杆菌（Lactobacillus brevis）、食品乳杆菌（L.alimentarius）、面包乳杆菌（L.crustorum）和植物乳杆菌（L.plantarum）4 个种，其中15 株为植物乳杆菌。对比自然发酵的鲊广椒，电子鼻传感器W1C、W3C 和W5C 对多数植物乳杆菌制备样品的响应值明显偏大，同时酸味、鲜味和丰度亦有明显的提升。通过主成分分析发现，使用L.plantarum HBUAS52327 和L.plantarum HBUAS52332 纯种发酵的鲊广椒具有优良的品质。由此可见，保康地区鲊广椒中乳酸菌以植物乳杆菌为主，且添加植物乳杆菌进行纯种发酵可提升鲊广椒的品质。
Abstract:The lactic acid bacterial strains were isolated and identified from Zhaguangjiao samples collected from Baokang Hubei province，and fermentation properties of these isolates were evaluated with cornmeal and cayenne pepper as the raw materials.The results indicated that 20 lactic acid bacteria strains，were identified as Lactobacillus brevis，L.alimentarius，L.crustorum and L.plantarum，respectively.It was worth mentioning that 15 isolates were identified as L.plantarum.Compared with natural fermentation，the testing of electronic nose indicated that the response value of sensor W1C，W3C and W5C were higher in major Zhaguangjiao samples fermented by L.plantarum，and the relative intensity of sourness，umami and richness had same trends.The result of principal component analysis indicated that the Zhaguangjiao samples fermented by L.plantarum HBUAS52327 and L.plantarum HBUAS52332 with better quality.Thus，L.plantarum was domain bacterial species in Zhaguangjiao samples collected from Baokang aerea and the Zhaguangjiao samples fermented by L.plantarum strains with better quality.
文章编号：201916028 中图分类号： 文献标志码：
基金项目:湖北文理学院教师科研能力培育基金（2017kypy051）
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