传统面食发酵剂中菌群多样性的研究

Biodiversity of Microorganisms in Chinese Traditional Starter Cultures Ecosystem

摘要:

我国传统面食发酵剂的使用具有悠久的历史，其制作的馒头、包子等发酵食品因风味独特而深受大家喜爱，但对传统面食发酵剂中微生物菌群的研究却非常薄弱。本文以河南地区的传统面食发酵剂为对象，采用分离培养及分子鉴定技术对其微生物生态多样性进行了研究。通过对微生物基本形态特征观察结合生理生化试验及分子鉴定技术，将分离到的30株酵母菌鉴定为4类，其中11株为酿酒酵母(Saccharomyces cerevisiae)，6株为异常毕赤酵母(Pichia anomala)，8株为东方伊萨酵母(Issatchenkia orientalis)，5株为扣囊复膜酵母(Saccharomycopsis fibuligera)，其中酿酒酵母(Saccharomyces cerevisiae)为优势酵母菌种；分离的28株乳酸菌中13株为植物乳杆菌(Lactobacillus plantarum)，8株为粪肠球菌(Enterococcus faecalis)，7株为干酪乳杆菌(Lactobacillus casei)，其中植物乳杆菌(Lactobacillus plantarum)为优势乳酸菌。此外，样品中还分离到了一株霉菌，经鉴定为米根霉(Rhizopus oryzae)。

Abstract:

Traditional starter culture has a long history for preparation of popular fermented stable foods because of its unique flavor and texture. In this paper, microbial community in traditional starter cultures from Henan province was investigated. Culture-dependent method was used for isolation and identification by morphologic traits, physiology and biochemistry analysis. The results of isolation and identification showed that there were 4 species yeasts in the samples, including Saccharomyces cerevisiae (11 isolates), Pichia anomala (6 isolates), Issatchenkia orientalis (8 isolates) and Saccharomycopsis fibuligera (5 isolates). Meanwhile, all LAB isolates were identified as 3 species, which were Lactobacillus plantarum (13 isolates), Enterococcus faecalis (8 isolates) and Lactobacillus casei (7 isolates). Saccharomyces cerevisiae and Lactobacillus plantarum were the predominant microflora in the tested sample. In addition, one mold (Rhizopus oryzae) was isolated in the sample.