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.
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。
相似文献
1
Lactic acid bacteria in Hamei and Marcha of North East India.印度东北地区的哈梅和马尔恰的乳酸菌。
Indian J Microbiol. 2007 Jun;47(2):119-25. doi: 10.1007/s12088-007-0024-8. Epub 2007 Jul 8.
2
Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India.地理标记用于具有相似技术起源的酿酒酵母菌株，这些菌株是为印度东北部基于大米的民族发酵饮料生产而驯化的。
Antonie Van Leeuwenhoek. 2011 Nov;100(4):569-78. doi: 10.1007/s10482-011-9612-z. Epub 2011 Jun 30.
3
Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern Himalayas.从喜马拉雅东部传统制备的干发酵剂中分离出的细菌的表型和基因型鉴定
Front Microbiol. 2019 Nov 5;10:2526. doi: 10.3389/fmicb.2019.02526. eCollection 2019.
4
Phenotypic identification and technological properties of lactic acid bacteria isolated from traditionally processed fish products of the Eastern Himalayas.从东喜马拉雅地区传统加工鱼制品中分离出的乳酸菌的表型鉴定及技术特性
Int J Food Microbiol. 2006 Mar 1;107(1):33-8. doi: 10.1016/j.ijfoodmicro.2005.08.009. Epub 2005 Nov 8.
5
Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas.从传统制备的东喜马拉雅干发酵剂中分离的乳酸菌的益生菌特性。
World J Microbiol Biotechnol. 2021 Jan 4;37(1):7. doi: 10.1007/s11274-020-02975-3.
6
Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India.从印度一些淀粉酶和酒精生产酒曲中分离出的丝状真菌的多样性。
Front Microbiol. 2020 May 29;11:905. doi: 10.3389/fmicb.2020.00905. eCollection 2020.
7
Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.从东喜马拉雅地区传统发酵蔬菜制品中分离出的主要乳酸菌的鉴定。
Int J Food Microbiol. 2005 Dec 15;105(3):347-56. doi: 10.1016/j.ijfoodmicro.2005.04.024. Epub 2005 Aug 1.
8
Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products.从喜马拉雅地区民族发酵乳制品中分离出的优势乳酸菌及其工艺特性。
Antonie Van Leeuwenhoek. 2007 Oct;92(3):343-52. doi: 10.1007/s10482-007-9163-5. Epub 2007 Jun 12.
9
Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.分析印度传统的糖化发酵剂 Marcha 和 Thiat 中的细菌和真菌群落。
Sci Rep. 2017 Sep 8;7(1):10967. doi: 10.1038/s41598-017-11609-y.
10
Some characteristics of lactic acid bacteria present in commercial sucuk samples.市售苏朱克样品中乳酸菌的一些特性。
Meat Sci. 1998 Aug;49(4):387-97. doi: 10.1016/s0309-1740(98)00004-7.
引用本文的文献
1
Synbiotic Effects of Fermented Rice on Human Health and Wellness: A Natural Beverage That Boosts Immunity.发酵米对人类健康和福祉的合生元效应：一种增强免疫力的天然饮品。
Front Microbiol. 2022 Jul 13;13:950913. doi: 10.3389/fmicb.2022.950913. eCollection 2022.
2
Beer production potentiality of some non-Saccharomyces yeast obtained from a traditional beer starter emao.从传统啤酒发酵剂“俄毛”中获得的一些非酿酒酵母的啤酒生产潜力
Braz J Microbiol. 2022 Sep;53(3):1515-1531. doi: 10.1007/s42770-022-00765-7. Epub 2022 Apr 29.
3
Engineered Biofilm: Innovative Nextgen Strategy for Quality Enhancement of Fermented Foods.工程生物膜：提升发酵食品品质的创新下一代策略。
Front Nutr. 2022 Apr 11;9:808630. doi: 10.3389/fnut.2022.808630. eCollection 2022.
4
Community structure and metabolic potentials of the traditional rice beer starter 'emao'.传统米酒曲“埃毛”的群落结构和代谢潜能。
Sci Rep. 2021 Jul 16;11(1):14628. doi: 10.1038/s41598-021-94059-x.
5
Probiotic properties of lactic acid bacteria isolated from traditionally prepared dry starters of the Eastern Himalayas.从传统制备的东喜马拉雅干发酵剂中分离的乳酸菌的益生菌特性。
World J Microbiol Biotechnol. 2021 Jan 4;37(1):7. doi: 10.1007/s11274-020-02975-3.
6
Diversity of Filamentous Fungi Isolated From Some Amylase and Alcohol-Producing Starters of India.从印度一些淀粉酶和酒精生产酒曲中分离出的丝状真菌的多样性。
Front Microbiol. 2020 May 29;11:905. doi: 10.3389/fmicb.2020.00905. eCollection 2020.
7
Phenotypic and Genotypic Identification of Bacteria Isolated From Traditionally Prepared Dry Starters of the Eastern Himalayas.从喜马拉雅东部传统制备的干发酵剂中分离出的细菌的表型和基因型鉴定
Front Microbiol. 2019 Nov 5;10:2526. doi: 10.3389/fmicb.2019.02526. eCollection 2019.
8
Mycobiome Diversity in Traditionally Prepared Starters for Alcoholic Beverages in India by High-Throughput Sequencing Method.采用高通量测序法对印度传统酒精饮料发酵剂中的真菌群落多样性进行研究。
Front Microbiol. 2019 Mar 5;10:348. doi: 10.3389/fmicb.2019.00348. eCollection 2019.
9
Diversity of Yeasts and Molds by Culture-Dependent and Culture-Independent Methods for Mycobiome Surveillance of Traditionally Prepared Dried Starters for the Production of Indian Alcoholic Beverages.采用依赖培养和不依赖培养的方法对用于生产印度酒精饮料的传统制备干发酵剂进行真菌群落监测时酵母和霉菌的多样性
Front Microbiol. 2018 Sep 26;9:2237. doi: 10.3389/fmicb.2018.02237. eCollection 2018.
10
Analysis of bacterial and fungal communities in Marcha and Thiat, traditionally prepared amylolytic starters of India.分析印度传统的糖化发酵剂 Marcha 和 Thiat 中的细菌和真菌群落。
Sci Rep. 2017 Sep 8;7(1):10967. doi: 10.1038/s41598-017-11609-y.
本文引用的文献
1
Functionality of selected strains of moulds and yeasts from Vietnamese rice wine starters.越南米酒酒曲中选定霉菌和酵母菌株的功能特性
Food Microbiol. 2006 Jun;23(4):331-40. doi: 10.1016/j.fm.2005.05.002. Epub 2005 Jul 1.
2
Identification of predominant lactic acid bacteria isolated from traditionally fermented vegetable products of the Eastern Himalayas.从东喜马拉雅地区传统发酵蔬菜制品中分离出的主要乳酸菌的鉴定。
Int J Food Microbiol. 2005 Dec 15;105(3):347-56. doi: 10.1016/j.ijfoodmicro.2005.04.024. Epub 2005 Aug 1.
3
Identification of yeast strains isolated from marcha in Sikkim, a microbial starter for amylolytic fermentation.
Int J Food Microbiol. 2005 Mar 15;99(2):135-46. doi: 10.1016/j.ijfoodmicro.2004.08.011.
4
Modifications of hydrophobicity, in vitro adherence and cellular aggregation of Streptococcus mutans by Helichrysum italicum extract.蜡菊提取物对变形链球菌疏水性、体外黏附及细胞聚集的影响
Lett Appl Microbiol. 2004;38(5):423-7. doi: 10.1111/j.1472-765X.2004.01509.x.
5
Use of group-specific and RAPD-PCR analyses for rapid differentiation of Lactobacillus strains from probiotic yogurts.使用群特异性分析和随机扩增多态性DNA聚合酶链式反应（RAPD-PCR）对益生菌酸奶中的乳酸杆菌菌株进行快速鉴别。
Curr Microbiol. 2003 Dec;47(6):453-6. doi: 10.1007/s00284-003-4067-8.
6
Applicability of rep-PCR fingerprinting for identification of Lactobacillus species.重复聚合酶链反应指纹图谱在乳酸杆菌属菌种鉴定中的适用性。
FEMS Microbiol Lett. 2001 Nov 27;205(1):31-6. doi: 10.1111/j.1574-6968.2001.tb10921.x.
7
Rapid identification of Lactobacillus brevis using the polymerase chain reaction.利用聚合酶链反应快速鉴定短乳杆菌
Lett Appl Microbiol. 2001 Nov;33(5):377-81. doi: 10.1046/j.1472-765x.2001.01014.x.
8
A method for bacteriocin quantification.一种细菌素定量方法。
J Appl Microbiol. 1999 Dec;87(6):907-14. doi: 10.1046/j.1365-2672.1999.00942.x.
9
Improved screening procedure for biogenic amine production by lactic acid bacteria.用于乳酸菌生物胺生产的改进筛选程序。
Int J Food Microbiol. 1999 Dec 1;53(1):33-41. doi: 10.1016/s0168-1605(99)00152-x.
10
Microflora of murcha: an amylolytic fermentation starter.昏迷患者的微生物群：一种淀粉分解发酵起始物。
Microbios. 1995;81(327):115-22.
Zotero 插件