摘要
10℃条件下,以2株耐低温乳酸菌3m-1(Lactobacillus plantarum)和8m-9(Leuconostocmesenteroides)为菌种,比较2种接菌发酵和老盐水发酵泡白菜有机酸和游离氨基酸含量的变化规律。结果表明,不同方式发酵的泡白菜均检出6种有机酸和17种氨基酸;低温乳酸菌接种发酵泡白菜与老盐水发酵泡白菜中的有机酸和游离氨基酸含量的变化趋势基本一致,与老盐水发酵泡白菜相比,低温乳酸菌接种发酵泡白菜的有机酸和游离氨基酸含量更为丰富。其中,苹果酸、柠檬酸、琥珀酸含量相对较高。3种发酵方式生产的泡白菜产品中的EAA/TAA分别为48.41%、49.49%、29.91%。
At low temperature conditions of 10℃ , two isolates of low temperature tolerant lactic acid bacteria （LAB） 3m-1 （Lactobacillusplantarum） and 8m-9 （Leuconostocmesenteroides） were selected for fermentation in pick- led Chinese cabbage. The changes of organic acid and free amino acid in the inoculated fermentation cabbage and the aged brine fermentation cabbage were compared. The results showed that 6 kinds of organic acid and 17 kinds of ami- no acid were detected. The change trends of organic acid and free amino acid in pickled Chinese cabbage fermented with low temperature tolerant lactic acid bacteria and old brine were consistent. Compared with the aged brine fermen- tation cabbage, the cabbage fermented with low temperature tolerant lactic acid bacteria had more organic acid and free amino acid. The contents of malic acid, citric acid, succinic acid were comparatively fairly high. The EAA/TAA of three kinds of pickled Chinese cabbage respectively was 48.41% , 49.49% , 29.91%.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第11期137-142,共6页
Food and Fermentation Industries
基金
四川省科技厅科技支撑计划(2013NZ0055)
四川省农业科技成果转化资金项目(14NZ0012)资助
关键词
低温乳酸菌
泡白菜
有机酸
游离氨基酸
风味物质
分析
low temperature tolerant lactic acid bacteria
cabbage
organic acid
free amino acid
flavor
analysis
