猪源乳酸菌的分离、鉴定及其生物学特性

【目的】将分离自猪肠道粘膜、食糜和粪便的乳酸菌,通过产乳酸能力、生长性能、耐酸和耐胆盐性能及抑菌能力评价,筛选适应养猪生产的潜在益生特性的菌株。【方法】共分离获得155株乳酸菌纯菌株,从中筛选出4株产酸能力较强的乳酸菌,结合生理生化试验及细菌16S rRNA测序鉴定其种属,评价候选乳酸菌的生长情况、耐酸、耐胆盐及抑菌特性。【结果】综合变色时间(8 h)、pH值(3.9)和乳酸含量(100 mmol/L),筛选出4株(L45、L47、L63和L79)候选菌株,经鉴定依次为罗伊氏乳杆菌、植物乳杆菌、约氏乳杆菌和粪肠球菌。该4株乳酸菌均可在体外快速生长;L47和L79能够耐受pH 2.5的酸性环境,L47能够耐受0.5%胆盐环境;各乳酸菌上清液与指示菌共培养,发现对E coli K88和沙门氏菌均产生了抑制作用,其中L47上清液对指示菌的抑制作用较强。【结论】L47具有较好的产酸性能与生长性能、可耐受猪胃酸和肠道胆盐环境,对E.coli K88和沙门氏菌具有较好的抑制作用,说明该乳酸菌具有潜在的益生特性。     

猪消化道中产苯乳酸乳酸菌的益生特性研究

【目的】建立一种简单有效的产苯乳酸乳酸菌的筛选方法,并筛选到高产苯乳酸的乳酸菌。【方法】菌株经过添加了苯丙氨酸的培养基厌氧培养后,利用高效液相色谱法检测发酵液中苯乳酸的含量。【结果】从猪的消化道中共分离得到31株产苯乳酸的乳酸菌,其中菌株R53的苯乳酸产量最大,为321.7 mg/L。菌株R53对.OH、O2和DPPH都有清除能力,清除率分别达到11.2%、52.7%和63.2%。同时R53也能降低培养基中胆固醇的含量,清除率为32.5%。【结论】乳酸菌R53经菌落形态、细胞形态、生化反应实验、16S rDNA测序,最终确定为植物乳杆菌。植物乳杆菌R53能产生苯乳酸,具有清除胆固醇和抗氧化能力。     

耐受微酸性次氯酸水乳酸菌的分离鉴定、耐受特性及益生特性

【背景】次氯酸水具有杀菌性，当其作为饮用水可能会对畜禽肠道内有益菌造成负面影响。【目的】筛选出具有耐受微酸性次氯酸水(slightly acidic hypochlorous acid water, SAHW)能力的乳酸菌并研究其益生特性。【方法】从内蒙古地区传统自然发酵制品中分离筛选出8株乳酸菌菌株，经16SrRNA基因测序进行鉴定。进一步通过耐受SAHW、耐酸、耐胆盐、疏水性及自凝聚能力试验进行耐受特性和益生特性研究。【结果】菌株MBH3-2为副干酪乳杆菌，其经过质量浓度为20mg/L的SAHW处理2h，菌落对数值仅下降0.3lg(CFU/mL)，存活率为50.10%；而且在酸性(pH 2.0、2.5和3.0)、胆盐环境下均可存活；疏水率达62.12%，属于高度疏水性；自凝聚能力在2 h达到97.29%。【结论】最终确定一株具有优良耐受SAHW及基本满足作为微生态制剂要求的菌株，MBH3-2具有作为新型微生态制剂菌株的潜力。     

一株广谱抑菌活性乳酸菌的筛选及特性研究

【目的】从贵州剑河采集的传统自然发酵豆酱中分离筛选具有广谱抑菌效果的乳酸菌,并进行肠道益生特性的研究。【方法】通过抑菌试验分离筛选得到菌株DJ-04,对其进行人工胃肠液耐受性、胆盐耐受性和渗透压耐受性的研究,并对其进行生理生化鉴定和16S r RNA鉴定。【结果】菌株DJ-04对大肠杆菌、沙门氏菌、金黄色葡萄球菌、志贺氏菌和铜绿假单胞菌的生长有很好的抑制作用;在p H值为2.5的人工胃液中处理3 h活菌数达到107 CFU/m L以上;在人工肠液中处理3 h活菌数达到108 CFU/m L以上,对人工胃肠液表现出良好的耐受性。能耐受一定浓度的牛胆盐,在质量浓度0.2 g/100 m L的牛胆盐环境中活菌数可达到107 CFU/m L;具有较高的渗透压耐受能力,在Na Cl质量浓度为10 g/100 m L的液体MRS中培养24 h后,活菌数仍在107 CFU/m L以上。经鉴定,DJ-04为植物乳杆菌。【结论】植物乳杆菌DJ-04具有良好的人工胃肠液耐受性以及耐胆盐和耐渗透压能力,具有肠道益生菌的潜能。     

高糖和氮源对鼠李糖乳杆菌(Lactobacillus rhamnosus)L-乳酸发酵的影响

鼠李糖乳杆菌经实验室耐高糖高酸选育,能够在高糖浓度下高效高产L-乳酸。以酵母粉为氮源和生长因子,葡萄糖初始浓度分别为120 g/L和146 g/L,摇瓶培养120h,L-乳酸产量分别为104g/L和117.5g/L,L-乳酸得率分别为86.7%和80.5%。高葡萄糖浓度对菌的生长和乳酸发酵有一定的抑制。增加接种量,在高糖浓度发酵条件下,可以缩短发酵时间,但对增加乳酸产量效果不明显。乳酸浓度对鼠李糖乳杆菌生长和产酸有显著的影响。初始乳酸浓度到达70g/L以上时,鼠李糖乳杆菌基本不生长和产酸,葡萄糖消耗也被抑制。酵母粉是鼠李糖乳杆菌的优良氮源,使用其它被测试的氮源菌体生长和产酸都有一定程度的下降。用廉价的黄豆粉并补充微量维生素液,替代培养基中的酵母粉,可以使产酸浓度和碳源得率得以基本维持。     

水质净化乳酸菌的分离鉴定及发酵参数优化

【目的】从水产养殖环境和养殖生物体中选育具有水质净化功能的乳酸菌,以期为水产养殖提供专用高效的菌种资源。【方法】在低温和常温条件下从皮皮虾、南美白对虾肠道及养殖池底质活性污泥中分离具有水质净化功能的乳酸菌,对筛选的优良菌株采用形态、生理生化实验及16S r RNA序列分析进行鉴定,并对菌株的发酵参数进行了研究。【结果】低温和常温条件下从3种介质中共分离到乳酸菌136株,经水质净化能力筛选,发现常温分离的r13对模拟水体中亚硝态氮去除效果较强,72 h能将11.5 mg/L的亚硝态氮彻底去除,且对13.0 mg/L氨氮的去除率达到29.1%。经形态特征、生理生化特性及16S r RNA基因序列分析,鉴定菌株r13为植物乳杆菌Lactobacillus plantarum。发酵参数研究结果表明,该菌最适培养基组成为:酵母膏6.0 g/L,葡萄糖20.0 g/L,乙酸钠4.0 g/L,柠檬酸氢二铵2.0 g/L,K_2HPO_4 2.0 g/L,番茄汁50 m L/L;培养条件为:初始p H 6.0,接种量5%,装液量45/50,培养温度为34°C;在上述优化培养条件下发酵72 h,菌液的生物量达28.4 g/L湿重,有效活菌浓度达4.4×10~9 CFU/m L。     

乳酸菌对微囊藻毒素的清除

【目的】研究唾液乳杆菌(Lactobacillus salivarius BBE09-18)、发酵乳杆菌(L.fermentum BBE09-29)以及干酪乳杆菌(L.casei Zhang)对藻毒素的清除能力以及影响乳酸菌清除藻毒素的主要因素,以期为进一步解析乳酸菌清除藻毒素的作用机制提供理论基础,并为去除食品体系中的藻毒素提供新的思路。【方法】研究乳酸菌细胞的不同生理状态(活细胞与死细胞)对藻毒素清除能力的影响,考察菌浓差异、起始藻毒素浓度差异、葡萄糖的供给等对乳酸菌清除藻毒素效能的影响。【结果】3株实验乳酸菌均具有清除藻毒素的能力,其中,L.casei Zhang的藻毒素清除能力最强,当藻毒素初始浓度为150μg/L时,24h后残留藻毒素浓度为85.5μg/L,清除率可达43%。此外,研究还发现乳酸菌活细胞的清除能力显著高于热失活后的死细胞。添加外源物质葡萄糖能显著提高实验菌株清除藻毒素的效率,在初始浓度为1800μg/L的藻毒素溶液中,当添加5%(w/v)葡萄糖后,L.casei Zhang经24h可清除92%的藻毒素。【结论】3株乳酸菌均具有藻毒素清除能力;同时,菌体浓度以及菌体自身的生理状态对藻毒素的清除效率具有重要影响,乳酸菌对藻毒素的清除可能与菌体的代谢活性相关。     

保加利亚乳杆菌H+-ATPase缺陷型菌株的筛选

【目的】从传统乳制品中筛选具有新霉素抗性的H+-ATPase缺陷的德氏乳杆菌保加利亚亚种自发突变株,为最终开发弱后酸化的酸奶发酵剂奠定基础。【方法】利用API 50 CH细菌鉴定系统和16s rRNA基因序列分析对菌株进行鉴定。新霉素作为筛选压力,筛选具有新霉素抗性自发突变菌株,比较亲本和突变菌株的H+-ATPase活力及其代谢情况。【结果】从内蒙古地区的传统发酵酸奶中分离鉴定出一株德氏乳杆菌保加利亚亚种（Lactobacillus delbrueckii subsp. bulgaricus）,并命名为KLDS 1.9201。以此为出发菌株,筛选出两株H+-ATPase缺陷的自发突变株,分别命名为KLDS 1.9201-1、KLDS 1.9201-4,它们的H+-ATPase活力分别比亲本KLDS 1.9201降低了46%和60%。在MRS培养基中生长24 h后,KLDS 1.9201、KLDS 1.9201-1和KLDS 1.9201-4对初始葡萄糖的代谢率分别为65%、41%和31%,终产物中乳酸的浓度分别为26g/L、18g/L和15g/L,突变菌株的生物量均低于亲本。【结论】H+-ATPase活力降低的德氏乳杆菌保加利亚亚种的自发突变株具有较低的生长速率和弱产酸能力,它们可被用于制作弱后酸化的酸奶发酵剂。     

黄曲霉毒素B1脱毒菌株LAB-10的分离、鉴定及降解能力分析

【目的】从乳酸菌群含量丰富的动物肠道中筛选具有黄曲霉毒素B1(AFB1)脱毒应用前景的乳酸菌种。【方法】通过设计脱毒乳酸菌种特异性富集分离培养基,从肉鸡肠道粪便中筛选具有AFB1脱毒能力的微生物菌种,对脱毒菌种进行脱毒机理初步分析,并通过形态学、生理生化和系统发育学方法,鉴定脱毒菌种的系统分类学地位。【结果】脱毒菌株LAB-10经脱毒机理及降解能力测试分析,初步确定其AFB1的脱毒机理为生物降解作用,菌株LAB-10对14μg/L浓度AFB1在48 h的降解率为63.4%。形态学、生理生化及系统发育学研究结果表明,菌株LAB-10系统分类学地位为乳酸杆菌属的发酵乳杆菌。【结论】发酵乳杆菌LAB-10属于益生菌群,生物安全性高,该菌株在黄曲霉毒素降解测试培养基中显示出显著的AFB1降解能力,具有一定的应用潜力。     

戊糖乳杆菌发酵产乳酸及高产菌株诱变选育

戊糖乳杆菌(Lactobacillus pentosus)是能利用木质纤维素水解液发酵产乳酸的潜力菌株,发酵条件优化与高产菌株的选育是提高乳酸产量的重要手段。通过单因素试验、Plackett-Burman设计与响应面试验,对戊糖乳杆菌ATCC 8041产乳酸的发酵培养基及发酵条件进行了优化。结果表明,该菌株发酵培养基的最佳组合为葡萄糖93.11 g/L、酵母浸粉5.19 g/L、碳酸钙29.43 g/L、蛋白胨10.00 g/L、Na2HPO4·12H2O 5.00 g/L、Mg SO4 0.20 g/L、Mn SO4 50 mg/L;最佳发酵条件为37℃、p H6.5、接种量6%、装液量80%。在此优化条件下,该菌株发酵产乳酸为54.12 g/L。进一步以戊糖乳杆菌ATCC 8041为出发菌株,通过原生质体进行紫外诱变,经多重筛选,最终获得一株遗传稳定性好的高产乳酸突变株,命名为戊糖乳杆菌Lactic UVC-02,由中国典型培养物保藏中心保存,注册号为CCTCC M 2013209。该突变株Lactic UVC-02经葡萄糖发酵,乳酸产量达64.17 g/L,比出发菌株ATCC 8041(54.12g/L)提高18.6%。     

Isolation and Identification of Acetic Acid Bacteria for Submerged Acetic Acid Fermentation at High Temperature

Industrial vinegar production by submerged acetic acid fermentation has been carried out using Acetobacter strains at about 30°C. To obtain strains suitable for acetic acid fermentation at higher temperature, about 1,100 strains of acetic acid bacteria were isolated from vinegar mash, soils in vinegar factories and fruits, and their activities to oxidize ethanol at high temperature were examined. One of these strains, No. 1023, identified as Acetobacter aceti, retained full activity to produce acetic acid in continuous submerged culture at 35°C and produced 45% of activity at 38°C, while the usual strain of A. aceti completely lost its activity at 35°C. Thus the use of this strain may reduce the cooling costs of industrial vinegar production.     

清香型白酒中乳酸菌和酵母菌的相互作用

【目的】探究清香型白酒中不同乳酸菌和酵母菌的相互作用,了解不同菌株的发酵性能,为更深入地认识白酒发酵机理、实现发酵过程优化提供理论基础。【方法】利用程序控温和固态发酵模拟清香型白酒酿造环境,测定纯培养和共培养中菌株的理化指标、活菌数以及主要代谢产物的变化。【结果】Saccharomyces cerevisiae YJ1糖消耗快产乙醇和酯类物质多,Lactobacillus plantarum JMRS4糖消耗快产酸较多。共培养中乳酸菌对Saccharomyces cerevisiae YJ1的生长和产乙醇抑制较大,对Candida aaseri MJ7产乙醇几乎无影响。乳酸菌对Pichia kudriavzevii MJ14的生物量和乙醇代谢抑制作用较小,还对其产己酸乙酯、乙酸乙酯和异戊醇等代谢产物有促进作用;而反过来Pichia kudriavzevii MJ14对3株乳酸菌产乳酸均有抑制作用,对产乙酸则有促进作用。【结论】建立了一种固态培养方法,结合清香型白酒发酵温度变化规律,有效模拟了实际发酵环境。Pichia kudriavzevii MJ14在与乳酸菌共培养中受到的抑制较小并能有效抑制乳酸菌产乳酸,Saccharomyces cerevisiae YJ1能代谢产生多种风味物质,对清香型白酒酿造有重要意义。     

一株番茄表面着生醋酸菌的分离鉴定及产酸条件优化

醋酸菌是食醋酿造过程中的关键菌种,性能优良的菌种对于产品品质的提升意义重大。以分离自番茄表面的产醋酸菌为研究对象,通过生理生化指标鉴定、16S rRNA编码基因比对及系统发育树构建等方法对其种类进行鉴定,并通过单因素实验、正交实验对鉴定为醋酸菌的菌株进行培养条件优化。结果表明,所分离的3株醋酸生产菌中,BQ-1被鉴定为醋酸杆菌属(Acetobacteraceae),在以酵母粉为主要氮源,蔗糖为主要碳源的培养基中,其最高产酸量为1823 g·L-1。由于该菌株在番茄表面具有很强的生长能力,因此有望应用于番茄果醋的酿造。     

Acetobacter senegalensis isolated from mango fruits: Its polyphasic characterization and adaptation to protect against stressors in the industrial production of vinegar: A review

It has been more than a decade since Acetobacter senegalensis was isolated, identified and described as a thermotolerant strain of acetic acid bacteria. It was isolated from mango fruits in Senegal and used for industrial vinegar production in developing countries, mainly in sub-Saharan Africa. The strain was tested during several spirit vinegar fermentation processes at relatively high temperatures in accordance with African acclimation. The upstream fermentation process had significant stress factors, which are highlighted in this review so that the fermentation process can be better controlled. Due to its high industrial potential, this strain was extensively investigated by diverse industrial microbiologists worldwide; they concentrated on its microbiological, physiological and genomic features. A research group based in Belgium proposed an important project for the investigation of the whole-genome sequence of A. senegalensis. It would use a 454-pyrosequencing technique to determine and corroborate features that could give this strain significant diverse bio-industrial applications. For instance, its application in cocoa bean fermentation has made it a more suitable acetic acid bacterium for the making of chocolate than Acetobacter pasteurianus. Therefore, in this paper, we present a review that summarizes the current research on A. senegalensis at its microbial and genomic levels and also its specific bio-industrial applications, which can provide economic opportunities for African agribusiness. This review summarizes the physiological and genomic characteristics of Acetobacter senegalensis, a thermotolerant strain isolated from mango fruits and intended to be used in industrial vinegar fermentation processes. It also explores other bio-industrial applications such as cocoa fermentation. Vinegar fermentation is usually performed with mesophilic strains in temperate regions of the world. Developing countries, such as Senegal, import vinegar or make ‘fake’ vinegar by diluting acetic acid obtained from petrochemicals. The use of a thermotolerant Acetobacter senegalensis strain as a solid functional starter culture, as well as the design of a new adapted bioreactor, has significantly contributed to food security and the creation of small- to medium-sized enterprises that produce mango vinegar in West Africa.     

一株瘤胃源乳酸利用菌的分离鉴定及其体外代谢特性

【目的】从饲喂高精料的本地山羊瘤胃内分离到一株利用乳酸并能产生大量丙酸的菌株L9,并进一步研究了该菌在调控瘤胃微生物发酵中的作用。【方法】采用厌氧培养技术,结合形态、生理生化特性和16SrRNA基因序列分析结果。【结果】该菌株被鉴定为反刍兽新月形单胞菌（Selenomonas ruminantium）。该菌株体外代谢特性研究表明,L9可利用乳酸作为唯一碳源,该菌在24h内可对90mmol／L的乳酸完全降解。体外摸拟瘤胃急性酸中毒的发酵试验结果表明,以淀粉为底物时,与对照组相比,添加菌株L9可显著降低瘤胃微生物体外培养体系中乳酸浓度,提高pH值,提高总挥发性脂肪酸和丙酸浓度,并显著降低乙酸与丙酸的浓度比（P〈0．05）。【结论】结果显示,菌株L9是一株可代谢乳酸,促进丙酸生成,提高总挥发性脂肪酸浓度的有益瘤胃细菌。     

Kinetic analysis of strains of lactic acid bacteria and acetic acid bacteria in cocoa pulp simulation media toward development of a starter culture for cocoa bean fermentation

The composition of cocoa pulp simulation media (PSM) was optimized with species-specific strains of lactic acid bacteria (PSM-LAB) and acetic acid bacteria (PSM-AAB). Also, laboratory fermentations were carried out in PSM to investigate growth and metabolite production of strains of Lactobacillus plantarum and Lactobacillus fermentum and of Acetobacter pasteurianus isolated from Ghanaian cocoa bean heap fermentations, in view of the development of a defined starter culture. In a first step, a selection of strains was made out of a pool of strains of these LAB and AAB species, obtained from previous studies, based on their fermentation kinetics in PSM. Also, various concentrations of citric acid in the presence of glucose and/or fructose (PSM-LAB) and of lactic acid in the presence of ethanol (PSM-AAB) were tested. These data could explain the competitiveness of particular cocoa-specific strains, namely, L. plantarum 80 (homolactic and acid tolerant), L. fermentum 222 (heterolactic, citric acid fermenting, mannitol producing, and less acid tolerant), and A. pasteurianus 386B (ethanol and lactic acid oxidizing, acetic acid overoxidizing, acid tolerant, and moderately heat tolerant), during the natural cocoa bean fermentation process. For instance, it turned out that the capacity to use citric acid, which was exhibited by L. fermentum 222, is of the utmost importance. Also, the formation of mannitol was dependent not only on the LAB strain but also on environmental conditions. A mixture of L. plantarum 80, L. fermentum 222, and A. pasteurianus 386B can now be considered a mixed-strain starter culture for better controlled and more reliable cocoa bean fermentation processes.     

一株红景天内生细菌的筛选及初步研究

【目的】从红景天根部筛选并鉴定一株产酪醇的细菌,初步研究其产酪醇特性,为寻找红景天替代资源提供新途径。【方法】用NA培养基从大花红景天根部中分离内生细菌,通过薄层层析(TLC)、高效液相色谱(HPLC)、气相色谱-质谱联用(GC-MS)筛选出产量最大的菌株,经菌落形态分析、革兰氏染色分析及16S rRNA基因序列分析其分类学地位。单因素实验确定初始pH、培养温度、发酵时间及接种量对菌株产酪醇活力的影响。【结果】从大花红景天根部分离出14株内生细菌,其中8株能产酪醇,筛选出酪醇产量最大的菌株B3,经菌落形态分析、革兰氏染色分析及16S rRNA基因序列分析初步鉴定为水生拉恩氏菌(Rahnella aquatilis)。研究其发酵条件,其最适pH为6.0,最适温度为32 °C,最佳发酵时间为42 h,最佳接种量为15%。在最适发酵条件下,用改良NA培养基发酵,B3菌株酪醇的产量为15.68 mg/L。【结论】B3菌株是一株具有产酪醇能力的细菌,在最适发酵条件下酪醇产量达到15.68 mg/L,具有潜在的开发价值。     

芝麻香型白酒微生物多样性及其与胁迫因子相关性

【背景】近年来芝麻香型白酒的生产工艺日臻成熟,然而相应的科学研究却没有同步发展起来。高通量测序技术越来越多地应用于物种多样性的研究,但偏重于研究物种的相对丰度,没有关注物种的生物数量。【目的】深度解析芝麻香型白酒发酵过程微生物群落结构变化及其与胁迫因子相关性,并研究主要酵母菌与细菌的相关性,为揭示芝麻香型白酒发酵机理和控制发酵质量提供理论支撑。【方法】使用Thermofisher的Ion S5~(TM)XL测序平台进行16S rDNA和ITS rDNA扩增子高通量测序,结合微生物传统的定量方法,测定芝麻香型白酒发酵过程微生物群落结构的变化,同时监测发酵过程乳酸、乙酸、乙醇的含量变化,通过样品复杂度分析、多样品比较分析、环境因子关联性分析探究发酵过程微生物群落及其与胁迫因子的关系。通过Pearson相关性分析酵母菌与细菌的相关性。【结果】发酵前期纤维素菌、魏斯氏菌和芽孢杆菌占主要优势,发酵中后期乳杆菌占绝对优势,其次是纤维素菌、魏斯氏菌和芽孢杆菌。整个发酵过程伊萨酵母占绝对优势,其次是维克霉菌、酿酒酵母、假丝酵母。大部分微生物与胁迫因子呈负相关,只有乳杆菌与乙酸呈极显著性正相关。酵母菌与部分细菌呈正相关性。【结论】白酒发酵过程胁迫因子和微生物间的相互作用促进了群落演替过程,发酵后期乳杆菌和芽孢杆菌发酵产酸抑制了大部分不耐酸菌,有机酸是影响群落结构变化的主要胁迫因子。微生物数量结合相对丰度揭示了发酵过程群落结构演替及其与环境因子相关性的更多信息。     

A new pilot plant scale acetifier designed for vinegar production in Sub-Saharan Africa

A novel thermotolerant strain Acetobacter senegalensis sp. nov. (CWBI-B418^T) isolated in Senegal from mango fruit, previously freeze-dried and conserved at 4 °C under vacuum packaging was successfully rehydrated into an acetifying medium. It was used as an inoculum culture and then applied into a new pilot plant scale acetifier (300 L) for vinegar production. This latter was specifically designed to produce a high volume and quality of vinegar in Sub-Saharan Africa at fermentation temperature of 35 °C. Several semi-continuous cycles of acetic acid fermentations were carried out. The behaviour of substrate and product concentrations, population of bacteria into the reactor was analysed as well as the evolution of acidity, acetification rates and stoichiometric yields. Operation with this novel bioreactor allowed achieving 8% (v/v) of acetic acid concentration at 35 °C.     

云南泡梨中乳酸菌的分离鉴定及其应用

【背景】泡梨是云南省常见的一种腌渍水果,在云南加工食用已经有一百多年的历史,因其味道酸甜可口、风味独特而深受人们喜爱,而目前对泡梨中微生物种群的系统分析和发酵原理的研究尚未见报道。【目的】研究乳酸菌在云南泡梨中的分布及应用,阐明乳酸菌种类对泡梨发酵中风味物质的影响。【方法】从云南省4个不同地区采集12份泡梨样品,经菌落菌体形态、生理生化特性和16SrRNA基因序列分析进行菌种分离与鉴定。利用分离的乳酸菌为菌种进行泡梨的制备,采用GC-MS技术对人工接种的复合乳酸菌发酵与自然发酵泡梨进行风味物质的分析与感官评价。【结果】分离鉴定出79株植物乳杆菌(Lactobacillus plantarum)、 3株类植物乳杆菌(Lactobacillus paraplantarum)、1株戊糖乳杆菌(Lactobacillus pentosus)、1株干酪乳杆菌(Lactobacillus casei)、2株副干酪乳杆菌(Lactobacillus paracasei)和1株短乳杆菌(Lactobacillus brevis),植物乳杆菌为泡梨发酵中的优势菌。将分离所得乳酸菌用于泡梨制备的结果表明,乳酸菌使泡梨的发酵时间缩短5d且品质更优,分析其中的风味物质发现接种乳酸菌发酵泡梨风味物质更丰富,其中酯类和醇类远多于自然发酵泡梨。【结论】云南泡梨中含有丰富的乳酸菌,选用分离出的优势乳酸菌作为复合乳酸菌用于泡梨发酵获得色泽、口感更好的泡梨,且发酵周期更短,风味物质更丰富。该研究对泡梨制备工艺和进一步标准化生产均具有重要意义。