白萝卜发酵饮料菌株筛选、鉴定及品质分析

doi:10.3969/j.issn.1004-1524.2017.03.22

浙江农业学报 ›› 2017, Vol. 29 ›› Issue (3): 506-514.DOI: 10.3969/j.issn.1004-1524.2017.03.22

白萝卜发酵饮料菌株筛选、鉴定及品质分析

郑雅燕¹, 杨颖², 陆胜民^{2, *}, 曹亚裙³

1.浙江师范大学化学与生命科学学院,浙江金华 321000;
2.浙江省农业科学院食品科学研究所,浙江省果蔬保鲜与加工技术研究重点实验室,浙江杭州 310021;
3.浙江省健康智慧厨房系统集成重点实验室,浙江宁波 315336

收稿日期:2016-11-07 出版日期:2017-03-20 发布日期:2017-03-31
通讯作者: 陆胜民,E-mail:lushengmin@hotmail.com
作者简介:郑雅燕(1991—),女,福建漳州人,硕士研究生,研究方向为食品加工。E-mail:zyayan@yeah.net
基金资助:
杭州市重大科技创新专项(20131812A32); 宁波市公益类重大专项(2015C110012)

Screening, identification and quality analysis of fermented strains for white radish beverage

ZHENG Yayan¹, YANG Ying², LU Shengmin^{2, *}, CAO Yaqun³

1.College of Chemistry and Life Science, Zhejiang Normal University, Jinhua 321000, China;
2. Institute of Food Science, Zhejiang Academy of Agricultural Sciences, Key Laboratory of Fruits and Vegetables Postharvest and Processing Technology Research of Zhejiang Province, Hangzhou 310021, China;
3. Key Laboratory of Healthy and Intelligent Kitchen System Integration of Zhejiang Province, Ningbo 315336, China

Received:2016-11-07 Online:2017-03-20 Published:2017-03-31

摘要/Abstract

摘要： 为筛选萝卜乳酸型发酵饮料专用菌株,研制营养与风味良好的萝卜原汁发酵饮料,对自然发酵的萝卜原汁饮料进行梯度稀释、划线分离,根据形态学特征、生理生化试验及16S rDNA序列分析对所得菌株进行鉴定,并对其发酵所得产品的营养成分、乳酸菌数量及香气成分进行分析。获得5株革兰氏阳性产酸菌,其中YZ18产酸迅速、产香浓郁且重现性好,因此选作发酵萝卜原汁初始菌株。YZ18菌落呈白色或透明,表面光滑、边缘整齐、中央凸起,菌株传代稳定。经16S rDNA序列分析鉴定,YZ18为肠膜明串珠菌属菌株,其发酵液总糖含量为21.30 g·100g^-1,总酸含量为3.63 g·kg^-1,pH值为3.61,酸甜适宜;乳酸菌数量级达到10⁸ cfu·mL^-1。发酵液香气成分较萝卜原汁丰富,不仅含有酯类、硫化物,还含有烯烃类、醇类。YZ18适宜作为白萝卜原汁乳酸发酵型饮料的发酵菌株,所得饮料酸甜可口、香味浓郁,为进一步研制萝卜原汁饮料提供了技术基础。

关键词: 白萝卜, 发酵饮料, 乳酸菌, 肠膜明串珠菌, 品质分析

Abstract: To screen the special lactic acid strains of radish fermented drink and develop the beverages with good nutrition and flavor, the gradient dilution and streaking were carried out on the natural fermentation liquid of radish raw juice. The special strain was identified according to the morphological characteristics, physiological and biochemical test and 16S rDNA sequence analysis, and the nutrient composition, lactic acid bacteria quantity and aroma components of obtained products were analyzed. The results showed that 5 strains of gram-positive bacteria producing acid were obtained, among which, strain YZ18 was developed with white or transparent colonies, smooth surface, regular edge and central bulge, and it was stable after culture and passage. YZ18 was selected as a special strain to inoculate radish juice and it produced acid rapidly with good smells and reproducibility. YZ18 was identified as Leuconostoc mesenteroides strain by 16S rDNA sequence analysis appraisal. The total sugar content, total acid content and pH value of the fermented liquid were 21.30 g·100 g^-1, 3.63 g·kg^-1 and 3.61, respectively. The magnitude of lactic acid bacteria reached 10⁸ cfu·mL^-1. Aroma components in the fermented liquid were richer than those in radish juice and it contained not only esters, sulfide but alkenes and alcohols. In conclusion, strain YZ18 is suitable to ferment the acid fermented beverages of white radish juice. The drink is sweet and delicious with strong fragrance, and this study provides a technical basis for the further development of radish juice beverage.

Key words: white radish, fermented beverage, lactic acid bacteria, Leuconostoc mesenteroides, quality analysis

中图分类号:

TS275.5

郑雅燕, 杨颖, 陆胜民, 曹亚裙. 白萝卜发酵饮料菌株筛选、鉴定及品质分析[J]. 浙江农业学报, 2017, 29(3): 506-514.

ZHENG Yayan, YANG Ying, LU Shengmin, CAO Yaqun. Screening, identification and quality analysis of fermented strains for white radish beverage[J]. , 2017, 29(3): 506-514.

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白萝卜发酵饮料菌株筛选、鉴定及品质分析

Screening, identification and quality analysis of fermented strains for white radish beverage

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