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投稿时间：2023-10-28
投稿时间：2023-10-28
中文摘要: 该试验从自然发酵酸粥中分离、鉴定在酸粥发酵中具有应用价值的菌株，并采用稀释涂布平板法从广西扶绥5 份自然发酵酸粥中分离出79 株隶属于3 个属的5 种乳酸菌，通过测定其生长特性、耐受性、抑菌性能和发酵粥样的理化指标，鉴定得到1 株适于酸粥发酵的副干酪乳杆菌GX0002948。该菌株最适生长温度为37 ℃，具有耐高温、耐高盐、耐酸、耐胆盐的能力；该菌株的发酵液和上清液均能够抑制病原细菌结核分歧杆菌、大肠埃希氏菌、金黄色葡萄球菌的生长；该菌株通过人工接种用于发酵酸粥，各种理化指标、总蛋白含量、总氨基酸含量均优于自然发酵酸粥。综上，菌株副干酪乳杆菌GX0002948 在酸粥发酵中具有应用和潜在的开发价值。
Abstract:A total of 79 strains of lactic acid bacteria belonging to 5 species of 3 genera were isolated from 5 natural fermented sour porridge samples in Fusui，Guangxi by the dilution-coating method.The growth characteristics，tolerance，antibacterial performance，and physicochemical indexes of the isolates were measured. A strain Lactobacillus paracasei GX0002948 suitable for sour porridge fermentation was identified. This strain showcased the optimal growth temperature of 37 ℃and tolerance to high temperatures，high salt，acids，and bile salt. The fermentation broth and supernatant of the strain inhibited the growth of pathogenic bacteria such as Mycobacterium tuberculosis，Escherichia coli，and Staphylococcus aureus.The sour porridge fermented by artificial inoculation of this strain outperformed the naturally fermented sour porridge in terms of the physicochemical indexes，total protein content，and total amino acid content. To sum up，L. paracasei GX0002948 demonstrates application potential in sour porridge fermentation.
keywords: sour porridge isolation and identification Lactobacillus paracasei natural fermentation artificial inoculation for fermentation
文章编号：202418028 中图分类号： 文献标志码：
基金项目:广西民族大学科学研究项目（2019KJQD14）；广西自然科学基金项目（2020GXNSFBA297140）
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