具有抑菌作用乳酸菌筛选及其在红酸汤生产中的应用

Screening of antimicrobial activities of lactic acid bacteria and its application to red sour soup

中文关键词:  乳酸菌  抑菌活性  抑菌物质  红酸汤  工艺优化  货架期

英文关键词:lactic acid bacteria  antimicrobial activities  antimicrobial substances  red sour soup  process optimization  shelf life

中文摘要:

      目的 筛选具有抑菌作用的乳酸菌并研究其在红酸汤的加工和保藏中的应用。方法 以热带假丝酵母CT-1和白色假丝酵母CU-3为红酸汤腐败指示菌, 筛选具有抑菌能力的乳酸菌, 然后将乳酸菌用于红酸汤的加工探讨其生物防腐作用。结果 经筛选获得2株具有抑菌作用的乳酸菌, 分别为植物乳杆菌SHPC-35和耐酸乳杆菌SHC-17, 且2株菌的主要抑菌物质均为细菌素。将2株菌用于红酸汤的生产, 并确定最优发酵工艺为: 接种量(乳酸菌SHPC-35和SHC-17复配比例为1:1)为3%, 发酵温度为28℃, 发酵时间为4 d, 在此条件下, 红酸汤的总酸度为1.58%±0.03%, 感官评分为92.35±6.11。红酸汤保藏试验结果表明, SHPC-35和SHC-17能抑制红酸汤中的酵母生长, 从而有效地延长产品的货架期至10 d。结论 植物乳杆菌SHPC-35和耐酸乳杆菌SHC-17具有较强的抑制热带假丝酵母CT-1和白色假丝酵母CU-3能力, 在红酸汤以及其他发酵食品的生物防腐方面具有一定的应用潜力。

英文摘要:

      Objective To screen lactic acid bacteria with antimicrobial activity and study its application in the processing and preservation of red sour soup. Methods Candida tropicalis CT-1 and Candida albicans CU-3 were used as spoilage indicating bacteria of red sour soup to screen lactic acid bacteria with antibacterial ability, and then the lactic acid bacteria was applied in the processing of red acid soup to explore its biological antiseptic effect. Results Two strains of lactic acid bacteria named Lactobacillus plantarum SHPC-35 and Lactobacillus acetotolerans SHC-17 which showed antimicrobial activities were screened. The main antimicrobial substances of the two strains were the bacteriocin. The two strains were applied in the production of red sour soup and the optimal fermentation process were: The inoculation amount (the mixed ratio of SHPC-35 and SHC-17 was 1:1) was 3%, the fermentation temperature was 28℃, and the fermentation time was 4 d. Under these conditions, the total acidity of red sour soup was 1.58%±0.03%, and the sensory score was 92.35±6.11. Results of the preservation test of red sour soup showed that SHPC-15 and SHC-17 could inhibit the growth of yeast in red sour soup, conducive to effectively prolong the shelf life of the product to 10 d. Conclusion Lactobacillus plantarum SHPC-35 and Lactobacillus acetotolerans SHC-17 have the strong antimicrobial activity against Candida tropicalis CT-1 and Candida albicans CU-3, which shows application potentials in the biological preservation of red sour soup and other fermented foods.