新疆不同民族传统谷物发酵饮料中乳酸菌分离鉴定及发酵性能比较

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中文摘要：为分析新疆不同民族传统谷物发酵饮料中乳酸菌多样性及其发酵性能，采用乳酸菌选择性培养基从伊犁地区具有典型代表的传统自然发酵谷物饮料—玛格孜木与波杂中分离乳酸菌，利用形态学观察和分子生物学技术对分离菌株进行鉴定。通过比较筛选菌株的生长特性、产酸、耐酸、溶血性、抑菌能力、抗氧化活性及降解生淀粉和熟淀粉性能及产香能力评价其发酵性能。结果表明，波杂中乳酸菌多样性高于玛格孜木，前者分离出5个属5株菌，后者分离出2个属7株菌。波杂来源的乳酸菌在生长速度、产酸能力、对肠道病原菌的抑菌能力、自由基清除能力、对生淀粉液化和糖化能力均高于玛格孜木来源乳酸菌。电子鼻分析结果显示，筛选菌株的主要风味贡献物为含硫、短链烷烃化合物、醇类、醛酮类和氮氧化合物。综上，波杂中乳酸菌多样性及其发酵性能较玛格孜木更高。

外文标题：Isolation,identification and fermentation performance comparison of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang

外文摘要：In order to analyze the diversity and fermentation performance of lactic acid bacteria in traditional fermented grain beverage from different ethnic groups in Xinjiang,lactic acid bacteria were isolated from the typical representative of natural fermentation grain beverage of Magzim and Boza in Yili region.The isolated strains were identified by morphological observation and molecular biological technique,and their fermentation per-formance of the selected strains was evaluated by comparing the growth characteristics,acid production,acid resistant,hemolytic,bacteriostatic ability,antioxidant activity and degradation of raw and cooked starch,and aroma production capacity.The results showed that the diversity of lactic acid bac-teria in Boza was higher than that in Magzim,5 strains of 5 genera from the former,7 species of 2 genera from the latter.The growth rates,acid pro-duction capacity,inhibitory ability of intestinal pathogens,free radical scavenging ability,raw starch liquefaction capacity and saccharification capac-ity of lactic acid bacteria in Boza were generally higher than those in Magzim.Electronic nose analysis results showed that the main flavor contribu-tions of the screened strains were sulfur-containing,short chain alkanane compounds,alcohols,aldomones and nitrogen oxides.In conclusion,the di-versity and fermentation performance of lactic acid bacteria in Boza was higher than that of Magzim.

外文关键词：

fermented grain beverageMagzimBozalactic acid bacteriaisolation and identificationfermentation performance

作者：

刘亚男、高雁、杨奕凡、霍向东、张龑、吴江超、邵志伟、林青、马润泽、陈开旭、胡有贞、关波、曾军

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作者单位：

石河子大学食品学院,新疆石河子 832003

新疆农业科学院微生物应用研究所/新疆特殊环境微生物实验室,新疆乌鲁木齐 830091

新疆农业大学动物科学院,新疆乌鲁木齐 830052

新疆农业科学院农作物品种资源研究所,新疆乌鲁木齐 830091

喀什大学生命与地理科学学院,新疆喀什 844099

新疆大学生命科学与技术学院,新疆乌鲁木齐 830046

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关键词：

谷物发酵饮料玛格孜木波杂乳酸菌分离鉴定发酵性能

基金：

自治区重点研发计划项目子课题农业科技创新稳定支持项目新疆农业科学院科技创新重点培育专项石河子大学成果转化与技术推广计划

项目编号：

2022B02057-1xjnkywdzc-2023005-6xjkcpy-2020005CGZH202305

出版年：

2024

DOI：

10.11882/j.issn.0254-5071.2024.10.016

中国酿造

中国调味品协会北京食品科学研究院

中国酿造

CSTPCD北大核心

影响因子：0.759

ISSN：0254-5071

年,卷(期)：2024.43(10)