食品与机械2018，Vol.34Issue(1)：33-43,11.DOI:10.13652/j.issn.1003-5788.2018.01.007
影响鲜湿米粉食味品质微生物的分离与鉴定
Isolation and identification of microorganism affecting eating-quality in fermented fresh rice noodle
摘要
Abstract
Microorganism strains as the starter culture for the manufacture of fermented rice noodles were selected.A total of 41 yeasts and 60 lactic acid bacteria (LAB) were isolated from the traditional fermentation of rice noodles,and the enzymatic activities (catalase,β-glucosidase,lipase,a-amylase,proteolytic enzyme),growth under varied pH and temperatures,and acidification capability were characterized.Principal component analysis indicated that 11 isolates of yeast,and 19 isolates of LAB exhibited potential technological traits.After identification using internal transcribed spacer sequence for yeasts and 16S rRNA gene for LAB,the isolates were grouped into three yeast isolates and four LAB isolates by their genotypes and phylogenetic trees.Noodles fermented by a LAB isolate from the Lactobacillus plantarum group (CSL 23) led to higher tensile strength,hardness,cohesiveness and cooked weight,and lower adhesiveness and cooking loss,than that by the other LAB isolates.Noodles fermented by a yeast isolate from the Saccharomyces cerevisiae group (CSY 13) were of better qualities than that by the other yeast isolates.Thus,these two isolates were the potential starter cultures for preparing rice noodles.The results would provide a guidance for maintaining consistent quality during large-scale production of fermented rice noodles.关键词
发酵米粉/酵母菌/乳酸菌/基因型/发酵剂Key words
fermented rice noodle/yeast/lactic acid bacteria/genotype/starter culture引用本文复制引用
陈兰煊,杨有望,周慧,佟立涛,周素梅,易翠平..影响鲜湿米粉食味品质微生物的分离与鉴定[J].食品与机械,2018,34(1):33-43,11.基金项目
公益性行业(农业)科研专项(编号:201303070) （农业）
国家自然科学基金(编号:31771899) （编号:31771899）
长沙市科技计划项目(编号:kh1703134) （编号:kh1703134）
