耐盐乳酸菌的多样性和生态学:酱油发酵中的嗜盐四芽球菌

K. Uchida
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引用次数: 8

摘要

酱油(Shoyu)是日本最具代表性的传统发酵食品之一,近年来在世界各地越来越受欢迎。在酱油制作过程中,一组被称为嗜盐四芽球菌的乳酸球菌在含有高浓度氯化钠(约18%)的moromi醪中增殖,并产生近1% (w/v)的l -乳酸。20世纪80年代初,大豆乳酸菌分离技术的发展,使大豆乳酸菌天然菌群生理特性的多样性逐渐为人所知。除了利用碳水化合物外,还发现了多种具有精氨酸降解、天冬氨酸脱羧、组氨酸、苯丙氨酸或酪氨酸生成胺、消耗柠檬酸或苹果酸、降低环境红牛电位等生理特性的菌株。不同菌株的噬菌体敏感性和质粒谱也存在差异。这些活动中的许多实质上影响最终产品的质量。因此,为了制备高质量的酱油,需要对发酵微生物进行菌种水平的控制。本文还从微生物生态学的角度讨论了这种多样性的意义和产生这种多样性的可能机制。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Diversity and Ecology of Salt Tolerant Lactic Acid Bacteria : Tetragenococcus halophilus in Soy Sauce Fermentation
Soy Sauce (Shoyu) is one of the most representative Japanese traditional fermented foods and has recently become increasingly popular throughout the world. During the moromi-fermentation of soy sauce making processes, a group of lactic acid cocci known as Tetragenococcus halophilus proliferate in moromi-mash which contains a high concentration of sodium chloride, around 18% (w/v) , and produce nearly 1% (w/v) of L-lactic acid. In the early 1980's, a technique for discriminating individual strains was developed, and as a result the diversity in physiological properties among the natural flora of soy lactic acid bacteria has become well known. A wide variety of strains have been found based on physiological properties such as arginine degradation, aspartate decarboxylation, amine-formation from histidine, phenylalanine or tyrosine, consumption of citric or malic acids, and reduction of environmental red-ox potentials, besides in utilization of carbohydrates. Diversity among strains was also observed in their phage-susceptibility and plasmid-profiles. Many of these activities substantially affect the quality of the end products. Accordingly, strain-level control of the fermenting microbes is needed for preparation of high quality soy sauce. Significance of this diversity and possible mechanisms which might have produced it were also discussed from a microbial ecology perspective.
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