CN113913342B - 一种肠膜明串珠菌及其用途 - Google Patents
一种肠膜明串珠菌及其用途 Download PDFInfo
- Publication number
- CN113913342B CN113913342B CN202111349838.8A CN202111349838A CN113913342B CN 113913342 B CN113913342 B CN 113913342B CN 202111349838 A CN202111349838 A CN 202111349838A CN 113913342 B CN113913342 B CN 113913342B
- Authority
- CN
- China
- Prior art keywords
- leuconostoc mesenteroides
- mango
- dried
- dried mango
- gdmcc
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 241000192130 Leuconostoc mesenteroides Species 0.000 title claims abstract description 37
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 56
- 241001093152 Mangifera Species 0.000 claims abstract description 56
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 56
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 56
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 238000004321 preservation Methods 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims description 18
- 230000004151 fermentation Effects 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 238000001291 vacuum drying Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 238000007789 sealing Methods 0.000 claims description 2
- 244000005700 microbiome Species 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 3
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 16
- 229920001277 pectin Polymers 0.000 description 16
- 239000001814 pectin Substances 0.000 description 14
- 235000010987 pectin Nutrition 0.000 description 14
- 230000000052 comparative effect Effects 0.000 description 13
- 241000894006 Bacteria Species 0.000 description 9
- 239000004310 lactic acid Substances 0.000 description 8
- 235000014655 lactic acid Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 6
- 241000186660 Lactobacillus Species 0.000 description 5
- 235000011869 dried fruits Nutrition 0.000 description 5
- 239000001963 growth medium Substances 0.000 description 5
- 229940039696 lactobacillus Drugs 0.000 description 5
- 239000000243 solution Substances 0.000 description 5
- 108020004465 16S ribosomal RNA Proteins 0.000 description 4
- 230000001580 bacterial effect Effects 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 4
- 238000012258 culturing Methods 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 238000004458 analytical method Methods 0.000 description 3
- 230000032050 esterification Effects 0.000 description 3
- 238000005886 esterification reaction Methods 0.000 description 3
- 239000000706 filtrate Substances 0.000 description 3
- 238000001914 filtration Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 description 2
- 238000009631 Broth culture Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000192132 Leuconostoc Species 0.000 description 2
- CSNNHWWHGAXBCP-UHFFFAOYSA-L Magnesium sulfate Chemical compound [Mg+2].[O-][S+2]([O-])([O-])[O-] CSNNHWWHGAXBCP-UHFFFAOYSA-L 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000007068 beta-elimination reaction Methods 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000012055 fruits and vegetables Nutrition 0.000 description 2
- 230000006799 invasive growth in response to glucose limitation Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000002504 physiological saline solution Substances 0.000 description 2
- 239000000523 sample Substances 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000005720 sucrose Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 229920000936 Agarose Polymers 0.000 description 1
- FCKYPQBAHLOOJQ-UHFFFAOYSA-N Cyclohexane-1,2-diaminetetraacetic acid Chemical compound OC(=O)CN(CC(O)=O)C1CCCCC1N(CC(O)=O)CC(O)=O FCKYPQBAHLOOJQ-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920001503 Glucan Polymers 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 238000003794 Gram staining Methods 0.000 description 1
- 241000194036 Lactococcus Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 241000192001 Pediococcus Species 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 241000194017 Streptococcus Species 0.000 description 1
- 241001052560 Thallis Species 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 238000000246 agarose gel electrophoresis Methods 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000008485 antagonism Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000010876 biochemical test Methods 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000001962 electrophoresis Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000021001 fermented dairy product Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000019990 fruit wine Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000012010 growth Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 229910052943 magnesium sulfate Inorganic materials 0.000 description 1
- 235000019341 magnesium sulphate Nutrition 0.000 description 1
- 229940099596 manganese sulfate Drugs 0.000 description 1
- 239000011702 manganese sulphate Substances 0.000 description 1
- 235000007079 manganese sulphate Nutrition 0.000 description 1
- SQQMAOCOWKFBNP-UHFFFAOYSA-L manganese(II) sulfate Chemical compound [Mn+2].[O-]S([O-])(=O)=O SQQMAOCOWKFBNP-UHFFFAOYSA-L 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000004570 mortar (masonry) Substances 0.000 description 1
- 230000004899 motility Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 238000003752 polymerase chain reaction Methods 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 239000006041 probiotic Substances 0.000 description 1
- 230000000529 probiotic effect Effects 0.000 description 1
- 235000018291 probiotics Nutrition 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000004460 silage Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 229910000033 sodium borohydride Inorganic materials 0.000 description 1
- 239000012279 sodium borohydride Substances 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008093 supporting effect Effects 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- YWYZEGXAUVWDED-UHFFFAOYSA-N triammonium citrate Chemical compound [NH4+].[NH4+].[NH4+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O YWYZEGXAUVWDED-UHFFFAOYSA-N 0.000 description 1
- 239000001393 triammonium citrate Substances 0.000 description 1
- 235000011046 triammonium citrate Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/065—Microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/31—Leuconostoc
- A23V2400/321—Mesenteroides
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A50/00—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE in human health protection, e.g. against extreme weather
- Y02A50/30—Against vector-borne diseases, e.g. mosquito-borne, fly-borne, tick-borne or waterborne diseases whose impact is exacerbated by climate change
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Abstract
本发明属于微生物技术领域,具体涉及一种肠膜明串珠菌及其用途,所述肠膜明串珠菌保藏于广东省微生物菌种保藏中心(GDMCC),保藏号为GDMCC No:61745,可应用于芒果干的制备中,能影响芒果原料的细胞组织状态,赋予芒果干特殊的质构特性。
Description
技术领域
本发明属于微生物技术领域,具体涉及一种肠膜明串珠菌及其用途。
背景技术
乳酸菌是指革兰氏染色呈阳性、无运动性或很少有运动性、厌氧或兼性厌氧、以乳酸作为发酵代谢中主要或唯一产物等一类微生物的总称。乳酸菌广泛分布于自然界中,包括乳杆菌属,乳球菌属,链球菌属,片球菌属等属的菌株。大部分乳酸菌都具有益生功能,在发酵过程中能够产生多种有机酸,具有耐酸和耐盐特性,亚硝酸盐降解能力,抑制致病微生物特性以及低产生物胺等特性,广泛应用于果蔬发酵生产中。
肠膜明串珠菌(Leuconostoc mesenteroides)是乳酸菌中的明串珠菌属的重要菌种,一般存在于植物体表,常用于发酵乳制品、青贮、泡菜和果酒中。它能够降解葡苷聚糖为寡糖,发酵糖类产生多种酸和醇,具有高产酸能力、抗氧化能力和拮抗致病菌等特性,已被广泛应用于医药、食品和生化制剂等行业,还将有望成为新型微生态制剂。
乳酸菌发酵果干是一种新兴的果蔬休闲食品,易于保藏,便于运输,并具有较长的货架期。其在极大保留原有果味的基础上又具有乳酸菌发酵的特有风味(肖春玲等,2009)。同时,乳酸菌的发酵提高了果品的营养功能和保健价值,因此,乳酸菌发酵果干作为一种健康的休闲零食,适合广大消费人群尤其是老人和儿童的食用(Sansone et al.,2018)。
质地是果千极其重要的感官品质(Wong et al.,2020)。有研究表明,通过乳酸菌的发酵在提高果蔬干营养品质的基础上,对其口感有一定改善作用(Galvao et al.2020;鲁明等,2014;张晓黎等,2011)。发酵过程影响了原料的细胞组织状态,从而赋予了果干特殊的质地特性。
目前对芒果干的质地研究多集中于工艺处理与干燥特性,尚未有乳酸菌影响果干质构形成的研究报道。因此,通过筛选能够改善芒果干质地特性,丰富微生物菌种资源,全面了解乳酸菌发酵芒果干的质构形成机制十分必要。
发明内容
有鉴于此,本发明的目的在于提供一种肠膜明串珠菌及其用途。
一种肠膜明串珠菌,所述肠膜明串珠菌命名为肠膜明串珠菌Leuconostocmesenteroides LMS1,分类命名为Leuconostoc mesenteroides,其保藏编号为GDMCC No:61745。
本发明还包括所述肠膜明串珠菌在制备芒果干中的用途。
本发明还提供了一种芒果干的制备方法,包括以下步骤:将保藏编号为GDMCC No:61745的肠膜明串珠菌的菌种液接种至芒果切片中,室温密封发酵,干燥,即得。
为了使得芒果片更好发酵及后续的微波真空干燥,进一步地,所述芒果切片的厚度为0.85-1cm。
为了利于菌体的生长繁殖,进一步地,所述发酵期间控制pH值为3-4。
另外,发明人在试验中发现,当所述干燥为在60℃下微波真空干燥,所述微波强度为2W/g时,芒果中UG含量较高,表明β-消除反应发生彻底,从而降低组织硬度,此时获得产品硬度适中,芒果CSP酯化度较低,有利于增强其多孔强度,从而获得较好的口感。
本发明中,所述芒果干的水分含量≤10%。
本发明所述肠膜明串珠菌已于2021年6月25日在广东省微生物菌种保藏中心(GDMCC)进行了保藏,保藏中心地址为广州市先烈中路100号大院59号楼5楼,保藏号为GDMCC No:61745。
由上述技术方案可知,本发明提供了一种能够改善芒果干质构特性的肠膜明串珠菌Leuconostoc mesenteroides。该菌为革兰氏染色阳性,菌落边缘整齐、乳白色、有光泽,呈圆形,不透明。该菌可应用于芒果干的制备中,能影响芒果原料的细胞组织状态,赋予芒果干特殊的质构特性。
附图说明
图1为本发明肠膜明串珠菌(Leuconostoc mesenteroides)菌落形态图。
图2为本发明肠膜明串珠菌(Leuconostoc mesenteroides)的PCR产物琼脂糖电泳图,图中标注1和2为本申请肠膜明串珠菌的16S rDNA条带。
生物保藏说明
分类命名∶Leuconostoc mesenteroides于2021年6月25日保藏在广东省微生物菌种保藏中心,保藏中心地址为广州市先烈中路100号大院59号楼5楼,保藏号为GDMCC No:61745。
具体实施方式
下面将结合本发明实施例中的附图,对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
下面结合附图和实施例和试验对本发明作进一步说明。
实施例1、菌株的分离、纯化
(1)取桂七芒果,去皮去核,榨汁,称取芒果汁100g,加入300mL烧杯中,于30℃恒温静置培养48h,得到发酵芒果汁;
(2)无菌条件下取发酵芒果汁25mL于含无菌生理盐水225mL的锥形瓶中,振荡混匀接种于MRS肉汤培养基中,所述MRS肉汤培养基配方为蛋白胨10g、牛肉膏10g,酵母提取物4g、柠檬酸三铵2g、乙酸钠5g、葡萄糖20g、吐温-801.08g、硫酸镁0.2g、硫酸锰0.05g。用无菌生理盐水将部分菌液进行10倍梯度稀释,采用涂布法在添加有蔗糖的MRS培养基上进行菌种分离,于30℃培养箱内倒置培养48h,筛选产黏稠状菌苔单菌株于添加有蔗糖的MRS培养基上反复划线分离纯化3次,最终得到纯的菌株,4℃下保存。
实施例2、菌株的生理生化试验鉴定
对筛选的菌株进行初步的生理生化鉴定,包括菌落形态检测和革兰氏测定,所述试验方法采用本领域的测定这类生理生化指标的常规试验方法。
结果显示菌株在培养基表面会形成黏稠状菌苔,菌落边缘整齐、乳白色、有光泽,呈圆形,不透明(图1);显微镜观察细胞为成对或成链状的球状菌,革兰氏染色阳性,不形成荚膜。
实施例3、菌株的16S rDNA鉴定
采用通用引物27F/1492R对该菌的16S rDNA进行PCR扩增,PCR反应体系(40μL)为:2×Es Taq Master Mix 20μL、上下引物各1μL、DNA模板1μL、ddH2O 17μL。PCR扩增程序为94℃5min;94℃30s,56℃30s,72℃30s,35个循环;72℃5min;得到基因序列,其琼脂糖电泳检测扩增产物结果见图2。将16S rDNA序列在NCBI进行BLAST-N比对分析,结果表明,与其最相近的是Leuconostoc mesenteroides.,同源性为100%。
由此结合实施例1所示的菌株生理生化指标可推断该菌株属于Leuconostocmesenteroides.
实施例4、芒果干的制备方法
芒果清洗去皮去核后切成0.85-1cm厚度的芒果切片,放置于发酵桶中,向其中添加所述芒果切片重量的1.2%的保藏编号为GDMCC No:61745的肠膜明串珠菌的活化LMS菌种液(浓度为1.3×106cfu/mL),室温密封发酵至pH为3.5。取发酵好的芒果片在60℃下微波真空干燥(微波强度为2W/g)至水分含量为10%,得到芒果干。
为了说明本发明肠膜明串珠菌LMS发酵对芒果干的质构影响,发明人设置了如下对比例1-3,并对实施例4和对比例1-3获得的产品进行果胶含量测定和质构特性分析,结果如表1和表2所示。
对比例1
对比例1与实施例4的不同之处在于,对比例1未进行发酵和微波处理,具体为:芒果清洗去皮去核后切成0.85-1cm厚度的薄片,在60℃下真空干燥至水分含量为10%,得到芒果干。
对比例2
对比例2与实施例4的不同之处在于,发酵后未进行微波干燥处理。具体为:芒果清洗去皮去核后切成0.85-1cm厚度的薄片,放置于发酵桶中,向其中添加1.2%的保藏编号为GDMCC NO.61745的肠膜明串珠菌的活化LMS菌种液(浓度为1.3×106cfu/mL),室温密封发酵至pH为3.5。取发酵好的芒果片在60℃下真空干燥至水分含量为10%,得到芒果干。
对比例3
对比例3与实施例4的不同之处在于,对比例3未进行发酵直接微波真空干燥处理。具体为:芒果清洗去皮去核后切成0.85-1cm厚度的薄片,在60℃下微波真空干燥(微波强度为2W/g)至水分含量为10%,得到芒果干。
表1 不同方式对果胶含量的影响
表2 不同方式对芒果质构特性的影响
由表1可以看出,采用本发明的肠膜明串珠菌发酵后WSP含量显著降低(p<0.05),与对照组(对比例1、对比例2和对比例3)相比显著降低38.2%以上,而CSP含量显著升高(p<0.05)。这表明采用本发明的肠膜明串珠菌发酵使果胶物质流失或发生降解,这将引起果胶对物料组织支撑作用下降,导致物料粘弹性和可塑性增加,同时处理后水分散速度较快,容易形成较多的孔状结构。
由表2可以看出,采用本发明的肠膜明串珠菌发酵和真空微波干燥使果胶物质流失、降解,WSP转化为CSP,果胶分子链断裂,分子量降低,导致在高温、水分散失速度大的条件时形成稳定的孔状结构。随微波强度的升高,芒果中UG含量、果胶酯化度呈现先升高后降低的趋势。其中微波强度为2W/g时,芒果中UG含量较高,表明β-消除反应发生彻底,从而降低组织硬度,此时获得产品硬度适中,芒果CSP酯化度较低,有利于增强其多孔强度,从而获得较好的口感。
本发明果胶含量测定和质构特性分析方法参照以下进行:
果胶含量测定:芒果干样品各20g,剪碎后置于研钵中研磨,随后置于200mL锥形瓶中,加入60mL95%乙醇,均质10min,过滤,收集滤渣,加入40mL95%乙醇,均质10min,过滤,收集滤渣,加入40mL丙酮,置于震荡培养箱中震荡(37℃)5min,过滤,收集滤渣,置于干燥箱(40℃)中干燥16h,获得干燥的AIR。准确称取0.5gAIR置于250mL烧杯中,加入100mL沸水,于100℃的恒温水浴锅中煮沸10min,冷却至室温,过滤,收集滤液,透析(72h)、冻干(48h)后获得干燥的水溶性果胶(water-solute pectin,WSP);收集滤渣。取全部滤渣于250mL烧杯中,加入100mL0.05mol/L的CDTA(pH=6.5),28℃下震荡反应6h,过滤,收集滤液,透析(72h)、冻干(48h)后获得干燥的螯合性果胶(CDTA-solute pectin,CSP);收集滤渣。取全部滤渣于250mL烧杯中,加入100mL0.05mol/L的碳酸钠溶液(含有0.02mol/L硼氢化钠),在4℃下培养16h后在28℃下培养6h,过滤,收集滤液,透析(72h)、冻干(48h)后获得干燥的碱溶性果胶(Na2CO3-solute pectin,NSP)。总果胶(total solute pectin,TSP)为三种果胶的总量。
质构特性分析:质地分析仪测定样品的质构特性,测试探头型号TA44,TPA模式,距离目标值5mm,平均负荷5g,测试速度2mm/s;每组样品平行测定6次。
上述说明是针对本发明较佳可行实施例的详细说明,但实施例并非用以限定本发明的专利申请范围,凡本发明所提示的技术精神下所完成的同等变化或修饰变更,均应属于本发明所涵盖专利范围。
Claims (8)
1.一种肠膜明串珠菌,其特征在于:所述肠膜明串珠菌命名为肠膜明串珠菌Leuconostoc mesenteroides LMS1,分类命名为Leuconostoc mesenteroides,其保藏编号为GDMCC No:61745。
2.权利要求1所述肠膜明串珠菌在制备芒果干中的用途。
3.一种芒果干的制备方法,其特征在于,包括以下步骤:将保藏编号为GDMCC No:61745的肠膜明串珠菌的菌种液接种至芒果切片中,室温密封发酵,干燥,即得。
4.根据权利要求3所述芒果干的制备方法,其特征在于,所述芒果切片的厚度为0.85-1cm。
5.根据权利要求3所述芒果干的制备方法,其特征在于,所述发酵期间控制pH值为3-4。
6.根据权利要求3所述芒果干的制备方法,其特征在于,所述干燥为在60℃下微波真空干燥。
7.根据权利要求6所述芒果干的制备方法,其特征在于,所述微波强度为2W/g。
8.根据权利要求3所述芒果干的制备方法,其特征在于,所述芒果干的水分含量≤10%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111349838.8A CN113913342B (zh) | 2021-11-15 | 2021-11-15 | 一种肠膜明串珠菌及其用途 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202111349838.8A CN113913342B (zh) | 2021-11-15 | 2021-11-15 | 一种肠膜明串珠菌及其用途 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN113913342A CN113913342A (zh) | 2022-01-11 |
CN113913342B true CN113913342B (zh) | 2023-06-20 |
Family
ID=79246699
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202111349838.8A Active CN113913342B (zh) | 2021-11-15 | 2021-11-15 | 一种肠膜明串珠菌及其用途 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN113913342B (zh) |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20080077390A (ko) * | 2008-07-02 | 2008-08-22 | 대상에프앤에프 주식회사 | 만니톨 생성능이 우수한 내산성 류코노스톡 메센테로이드및 이를 이용한 김치의 제조 방법 |
JP2009153419A (ja) * | 2007-12-26 | 2009-07-16 | Nippon Del Monte Corp | 果実乳酸発酵組成物 |
CN108265019A (zh) * | 2018-04-17 | 2018-07-10 | 吉林省农业科学院 | 肠膜明串珠菌肠膜亚种、制备方法和应用 |
CN109287912A (zh) * | 2018-11-20 | 2019-02-01 | 广西壮族自治区农业科学院农产品加工研究所 | 一种提高抗氧化性的芒果乳酸饮料制备方法 |
CN113151107A (zh) * | 2021-05-17 | 2021-07-23 | 四川老坛子食品有限公司 | 一种肠膜明串珠菌及其应用 |
CN113308408A (zh) * | 2021-07-06 | 2021-08-27 | 广东省科学院生物工程研究所 | 一种产细菌素的肠膜明串珠菌及其应用 |
-
2021
- 2021-11-15 CN CN202111349838.8A patent/CN113913342B/zh active Active
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2009153419A (ja) * | 2007-12-26 | 2009-07-16 | Nippon Del Monte Corp | 果実乳酸発酵組成物 |
KR20080077390A (ko) * | 2008-07-02 | 2008-08-22 | 대상에프앤에프 주식회사 | 만니톨 생성능이 우수한 내산성 류코노스톡 메센테로이드및 이를 이용한 김치의 제조 방법 |
CN108265019A (zh) * | 2018-04-17 | 2018-07-10 | 吉林省农业科学院 | 肠膜明串珠菌肠膜亚种、制备方法和应用 |
CN109287912A (zh) * | 2018-11-20 | 2019-02-01 | 广西壮族自治区农业科学院农产品加工研究所 | 一种提高抗氧化性的芒果乳酸饮料制备方法 |
CN113151107A (zh) * | 2021-05-17 | 2021-07-23 | 四川老坛子食品有限公司 | 一种肠膜明串珠菌及其应用 |
CN113308408A (zh) * | 2021-07-06 | 2021-08-27 | 广东省科学院生物工程研究所 | 一种产细菌素的肠膜明串珠菌及其应用 |
Also Published As
Publication number | Publication date |
---|---|
CN113913342A (zh) | 2022-01-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN111436203B (zh) | 一株发酵植物乳杆菌及其用途 | |
CN110760464B (zh) | 一种植物乳杆菌及其应用 | |
CN108887663B (zh) | 一种乳酸菌酵素产品及其制备方法 | |
CN112195139B (zh) | 植物乳杆菌菌株ldvs007及其应用 | |
CN107227278A (zh) | 一种植物乳杆菌a11及其应用 | |
CN110301565B (zh) | 一种发酵果蔬汁及其制备方法 | |
CN111909878A (zh) | 一种具有清除展青霉素作用的干酪乳杆菌 | |
CN110699273B (zh) | 一种干酪乳杆菌及其应用 | |
CN113249236B (zh) | 酿酒酵母、发酵剂及其制备方法和它们在制备发酵食品中的应用、发酵米糕及其制备方法 | |
Cueto et al. | Preliminary studies on the microbiological characterization of lactic acid bacteria in suero costeño, a Colombian traditional fermented milk product | |
JP2012023996A (ja) | ヒアルロン酸の製造方法 | |
CN111944712B (zh) | 一株具有优良酒精耐受能力的植物乳杆菌和应用 | |
CN116024133B (zh) | 一株耐高浓度苹果酸的植物乳杆菌及其应用 | |
CN117402773A (zh) | 一种具有多种益生功能的植物乳杆菌及其在无盐发酵中的应用 | |
CN108902601B (zh) | 一株荔枝内生乳酸菌及其发酵果汁饮料 | |
CN113913342B (zh) | 一种肠膜明串珠菌及其用途 | |
CN114181857B (zh) | 一种抗氧化发酵乳杆菌及其用途 | |
CN107964519B (zh) | 一种促进植物乳杆菌st-iii生长的方法 | |
CN112553124B (zh) | 一种植物乳杆菌菌株及其应用 | |
CN116083312A (zh) | 一株高产β-葡萄糖苷酶的乳酸菌及其在发酵食品中的应用 | |
CN112458003B (zh) | 一株产双乙酰植物乳杆菌及其在泡菜中的应用 | |
CN113308419B (zh) | 一株发酵用的谷糠乳杆菌及其应用 | |
CN113308418A (zh) | 一株发酵用的谷糠乳杆菌及其发酵制备工艺 | |
CN112852681A (zh) | 发酵乳杆菌及应用、发酵酸浆及制备方法、淀粉沉淀剂 | |
CN114350536B (zh) | 植物乳杆菌、菌剂及其制备方法和它们的应用、发酵食品及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant |