60Co-γ射线辐照选育红酸汤发酵乳酸菌
China Brewing(2023)
Abstract
从自然发酵番茄和红辣椒酸汤中分离筛选乳酸菌,并利用60Co-γ射线对筛选菌株进行辐照,诱变选育优良红酸汤生产菌株.结果表明,分别从MRS、MC培养基上分离得到发酵番茄(FT)相关菌株5株(MRS FT1~MRS FT5)、3株(MC FT1~MC FT3);发酵辣椒(FP)相关菌株4株(MRS FP1~MRS FP4)、3株(MC FP1~MC FP3).采用革兰氏染色、过氧化氢酶初筛及分子生物学技术鉴定,得到6株乳酸菌,菌株MRS FT5和MC FT1均为戊糖乳杆菌(Lactiplantbacillus pentosus),菌株MRS FP2、MRS FT3、MRS FT1为植物乳杆菌(Lacti-plantbacillus plantarum)、菌株MRS FP4为纳木雷氏乳杆菌(Lactobacillus namurensis).辐照诱变筛选出4株突变菌株MC FT1(700 Gy)、MRSFT3(400Gy-1)、MRSFT3(400Gy-4)和MRSFP4(300Gy),用其发酵红酸汤,pH值和总酸分别于12~15 d达到极小、极大值,极大缩短了红酸汤生产周期.番茄和辣椒酸汤分别检出挥发性风味物质64和53种,均以酯类和醇类为主,风味良好.
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Key words
red sour soup,isolation and screening of strains,irradiation breeding,volatile flavor substance
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