现代食品科技2024，Vol.40Issue(3)：91-101,11.DOI:10.13982/j.mfst.1673-9078.2024.3.0322
乳酸菌的乙醇耐受机制及其在食醋生产中的应用
Ethanol Tolerance Mechanism of Lactic Acid Bacteria and Its Application in Vinegar Fermentation
摘要
Abstract
Traditional solid-state fermented vinegar has superior flavor and quality due to its rich flora.As lactic acid bacteria are important functional microorganisms in solid-state vinegar fermentation,they are widely used in food-related and biological fields.However,lactic acid bacteria are stressed by high ethanol concentrations during vinegar fermentation.Therefore,how lactic acid bacteria survive at high ethanol concentrations should be explored.In this study,ethanol-tolerant Lactobacillus paracasei PC-5 and ethanol-intolerant Lactobacillus plantarum PR-7 were selected for comparison.Based on the biological indicators,the polysaccharide content and cell membrane permeability of PC-5 increased to 0.56%and 75%,respectively,and were significantly higher than those of PR-7 in an ethanol environment with a volume fraction of 8%.PC-5 outperformed PR-7 in terms of the activities of hexokinase(HK),6-phosphofructokinase(PFK),and pyruvate kinase(PK)in the metabolic pathway,with activities increasing to 99.80,2.78,and 3.43 U/mg,respectively.Finally,PC-5 was added to the vinegar at different fermentation stages to achieve mixed culture co-fermentation with yeast.Polyphenol production and total antioxidant capacity were found to increase by 32.14%and 55.56%,respectively,compared with those of single culture bacteria fermentation.Therefore,lactic acid bacteria had positive stimulation effects on vinegar fermentation.Such findings provide a good theoretical basis for the use of lactic acid bacteria in mixed culture fermentation of vinegar.关键词
乳酸菌/细胞膜/乙醇胁迫/混菌发酵Key words
lactic acid bacteria/cell membrane/ethanol stress/mixed culture fermentation引用本文复制引用
张霖,李琴,汪超,穆杨,周梦舟,夏程程,王文悦,余帆,肖柯,易弛,樊鑫,朱晓青,肖俊锋..乳酸菌的乙醇耐受机制及其在食醋生产中的应用[J].现代食品科技,2024,40(3):91-101,11.基金项目
国家自然科学基金青年科学基金项目(31601455) （31601455）
湖北省粮食局科技创新项目(2017-58) （2017-58）
