作 者：
张良;向文良;曾泽生;余帅;陈志伟;李明元;车振明
单 位：
四川高福记食品有限公司;西华大学生物工程学院;成都新繁食品有限公司
关键词：
泡辣椒;发酵菌剂;16S rRNA;筛选
摘 要：
以老坛泡辣椒水中的微生物为主要研究对象,通过提取泡辣椒微生物的总DNA,扩增其16S rRNA基因,然后将扩增片段克隆入pT7blue载体并转化入感受态细胞E.coli DH5α,筛选阳性克隆。最后以各分离菌株的基因组DNA为模板分别扩增各细菌的管家基因RNA聚合酶α亚基基因(rpoA)和苯丙氨酰基tRNA基因(pheS),确定泡辣椒直投式发酵菌株;以生长速率、产酸速率、共培养特性为参考指标进行复合菌剂制备、以亚硝酸盐降低能力和泡辣椒产品感官评定等参考指标鉴定复合菌剂。结果表明:B.coagulans BCO02、L.mesenteroides ME03、L.plantarum PL03、L.brevis BR04和P.acidilactici AC01按菌浓2:5:5:5:5混合,当添加至泡辣椒发酵液中B.coagulans BCO02达105~106CFU/mL,L.mesenteroides ME03、L.plantarum PL03、L.brevis BR04和P.acidilactici AC01达106CFU/mL时,可以作为直投式辣椒的生物发酵菌剂,发酵成熟辣椒中亚硝酸盐的含量为3.34mg/kg,低于传统发酵的5.87mg/kg,感官评定也优于传统泡辣椒产品。
译 名：
Separation,Identification and Direct Vat Set(DVS) Development of Bacteria from Fermented Chili Pepper
作 者：
ZHANG Liang;XIANG Wen-liang;ZENG Ze-sheng;YU Shuai;CHEN Zhi-wei;LI Ming-yuan;CHE Zhen-ming;Provincial Key Laboratory of Food Biotechnology of Sichuan,College of Bioengineering,Xihua University;Sichuan Gao-Fu-Ji Food Co.Ltd.;Chengdu Xinfan Food Co.Ltd.;
关键词：
fermented chili pepper;;DVS starters;;16S rRNA;;selection
摘 要：
Bacterial strains named B.coagulants BCO02,L.mesenteroides ME03,L.plantarum PL03,L.brevis BR04,P.acidilactici AC01 were isolated and identified from leftover pickle juice of fermented chili pepper for use in the formulation of direct vat set(DVS) starters.DVS starters consisting of these strains at a ratio of 2:5:5:5:5 were available to ferment chili pepper in pickle juice inoculated with 10 5—10 6 CFU/mL of B.coagulants BCO02 and 10 6 CFU/mL of L.mesenteroides ME03,L.plantarum PL03,L.brevis BR04 and P.acidilactici AC01.The fermented chili pepper contained 3.34 mg/kg nitrite,which was lower than 5.87 mg/kg from traditional fermentation,and simultaneously possessed better sensory quality.
