Identification of bacteria and screening of dominant strains from fermented glutinous rice

Authors

CHEN Jin, Tianjin Key Laboratory of Food and Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
SHAO Bingjie, Tianjin Key Laboratory of Food and Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China
ZHU Xiaohao, Tianjin Erduoyan Food Co., Ltd., Tianjin 300400, China
WANG Suying, Tianjin Key Laboratory of Food and Biotechnology, Tianjin 300134, China; College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China

Abstract

In order to screen dominant lactic acid bacteria during the process of fried glutinous rice cakes making, 7 strains of bacteria were isolated from drain rice milk and fermented wet rice flour in the traditional production process. The strains were identified through morphological observation, Gram staining reaction, catalase test, glucose fermentation experiment and other physiological and biochemical characteristics, and 16S rRNA sequence analyzing. The results showed that, B1, B5-2, B7, B8 were Lactobacillus plantarum, B2 was Bacillus cereus, B5-1 and B6 were Acetobacter indonesiensis. The acid production capacity and growth rate of 4 strains of lactic acid were determined, and the growth rate and acid production capacity of B5-2 were slightly better.

Publication Date

4-28-2016

First Page

33

Last Page

36,91

DOI

10.13652/j.issn.1003-5788.2016.04.008

Recommended Citation

Jin, CHEN; Bingjie, SHAO; Xiaohao, ZHU; and Suying, WANG (2016) "Identification of bacteria and screening of dominant strains from fermented glutinous rice," Food and Machinery: Vol. 32: Iss. 4, Article 8.
DOI: 10.13652/j.issn.1003-5788.2016.04.008
Available at: https://www.ifoodmm.cn/journal/vol32/iss4/8

References

[1] 张国华, 何国庆. 传统发酵食品中乳酸菌多样性及其功能特性[J]. 中国食品学报, 2013, 13(9): 174-181.
[2] 曲冬梅, 刘小杰. 植物乳杆菌及其在食品工业中的应用[J]. 中国食品添加剂, 2008(S1): 219-222.
[3] Robert H, Gabriel V, Lefebvre D, et al. Study of the behaviour of Lactobacillus plantarum and Leuconostoc starters during a complete wheat sourdough breadmaking process[J]. LWT-Food Science and Technology, 2006, 39(3): 256-265.
[4] Luckw T, Delahunty C. Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks[J]. Food Quality and Preference, 2004, 15(7/8): 751-759.
[5] 张冬蕾, 任艳, 德亮亮, 等. 内蒙古鄂尔多斯地区羊鲜乳与酸乳中乳酸菌的分离鉴定[J]. 中国乳品工业, 2015, 43(7): 30-34.
[6] 凌洁玉, 龚文秀, 包梦莹, 等. 泡菜中乳酸菌的分离鉴定及其抗氧化能力的比较研究[J]. 中国调味品, 2015, 40(7): 32-36.
[7] 李湘丽, 袁廷香, 闫吉美. 乳酸菌在发酵香肠生产过程中的应用研究进展[J]. 食品与机械, 2014, 30(6): 233-237.
[8] 杨韵. 发酵米糕加工工艺及贮藏期间品质变化研究[D]. 长沙：湖南农业大学, 2014: 7-8.
[9] 姚国强, 李慧, 高鹏飞, 等. 乳酸菌在发酵酸面团中的研究与应用[J]. 中国食品学报, 2013, 13(3): 163-170.
[10] 易翠平, 周慧, 佟立涛. 鲜米粉加工过程中的发酵工艺研究进展[J]. 食品与机械, 2013, 29(5): 223-225.
[11] 沙漠, 逄焕明, 古丽娜孜, 等. 自然发酵辣椒酱中乳酸菌的分离与鉴定[J]. 食品与机械, 2012, 28(1): 35-37.
[12] 华鹤良. 乳酸菌的分离鉴定及其抗菌肽与发酵性能研究[D]. 扬州: 扬州大学, 2014: 32.
[13] Plessas S, Bekatorou A, Gallanagh J, et al. Evolution of aroma volatiles during storage of sourdough breads made by mixed cultures of Kluyveromyces marxianus and Lactobacillus delbrueckii ssp. bulgaricus or Lactobacillus helveticus[J]. Food Chemistry, 2008, 107(2): 883-889.
[14] 东秀珠, 蔡妙英. 常见细菌系统鉴定手册[M]. 北京: 科学出版社, 2001.
[15] 马燕, 倪永清, 卢士玲, 等. 新疆特色干酪中乳酸菌的分离鉴定[J]. 中国酿造, 2011(8): 38-40.
[16] 卢晓莉. 鱼鲊制品中乳酸菌的分离、筛选及应用[D]. 武汉: 华中农业大学, 2007: 26-27.
[17] Greco M, Mazzette R. Evolution and identification of lactic acid bacteria isolated during the ripening of Sardinian sausage[J]. Meat Science, 2005, 69(4): 733-739.
[18] 钱存柔, 黄仪秀. 微生物学实验教程[M]. 北京: 北京大学出版社, 1999: 176-182.
[19] Buchanan R E, Gibbons N E, Holt J G, 等．伯杰氏细菌鉴定手册[M]. 8版. 北京: 科学出版社, 1984.
[20] 刘贞, 刘小翠, 赵思明, 等. 发酵米浆中高发酵性能酵母菌和乳酸菌的筛选和鉴定[J]. 食品科学, 2010, 31(7): 232-235.