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印度东北地区的哈梅和马尔恰的乳酸菌。

Lactic acid bacteria in Hamei and Marcha of North East India.

机构信息

Food Microbiology Laboratory, Department of Botany, Sikkim Government College, Gangtok, 737 102 Sikkim India.

出版信息

Indian J Microbiol. 2007 Jun;47(2):119-25. doi: 10.1007/s12088-007-0024-8. Epub 2007 Jul 8.

DOI:10.1007/s12088-007-0024-8
PMID:23100653
原文链接:https://pmc.ncbi.nlm.nih.gov/articles/PMC3450109/
Abstract

Hamei and Marcha are mixed dough inocula used as starters for preparation of various indigenous alcoholic beverages in Manipur and Sikkim in India, respectively. These starters are traditionally prepared from rice with wild herbs and spices. Samples of Hamei and Marcha, collected from Manipur and Sikkim, respectively, were analysed for lactic acid bacterial composition. The population of lactic acid bacteria (LAB) was 6.9 and 7.1 Log cfu/g in Hamei and Marcha, respectively. On the basis of phenotypic and genotypic characters, LAB strains isolated from Hamei and Marcha were identified as Pediococcus pentosaceus, Lactobacillus plantarum and Lactobacillus brevis. Technological properties of LAB such as antimicrobial properties, effect on acidification, ability to produce biogenic amines and ethanol, degree of hydrophobicity and enzymatic activities were also performed. Pediococcus pentosaceus HS: B1, isolated from Hamei, was found to produce bacteriocin. None of the strains produced biogenic amines. LAB strains showed a strong acidifying ability and they also produced a wide spectrum of enzymes.

摘要

哈梅和马尔查是混合面团接种剂，分别用于印度曼尼普尔邦和锡金邦各种本土酒精饮料的制备。这些发酵剂传统上是用大米和野生草药和香料制成的。分别从曼尼普尔邦和锡金邦采集的哈梅和马尔查样本进行了乳酸菌组成分析。哈梅和马尔查中的乳酸菌（LAB）数量分别为 6.9 和 7.1 Log cfu/g。根据表型和基因型特征，从哈梅和马尔查中分离出的 LAB 菌株被鉴定为戊糖片球菌、植物乳杆菌和短乳杆菌。还对 LAB 的技术特性进行了研究，如抗菌特性、酸化效果、生物胺和乙醇产生能力、疏水性程度和酶活性。从哈梅中分离出的戊糖片球菌 HS: B1 被发现能产生细菌素。没有一株产生生物胺。LAB 菌株具有很强的酸化能力，它们还产生广泛的酶。

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