摘要
以3种乳酸菌为研究目标,研究接种3种乳酸菌对酸菜品质的影响。发酵接种的是混菌培养的副干酪乳杆菌、布氏乳杆菌和凝结芽孢杆菌。在发酵过程中,接种混菌后的酸菜亚硝酸盐的浓度明显低于自然发酵酸菜的浓度;氨基酸含量、维生素C含量、L-乳酸含量都有所增加,通过食品专业人员对酸菜感官品质的评分,酸菜的感官品质无论是在色泽、香气还是滋味和脆性都优于自然发酵的酸菜。因此接种3种乳酸菌有助于提高酸菜的发酵品质。
The aim of this study was to investigate the effect of inoculated fermentation on the quality of Chinese sauerkraut. To this end we studied a co-culture system consisting of Lactobacillus paracasei（ L1）,Lactobacillus buchneri（ L5） and Bacillus coagulans（ B. c） during inoculated sauerkraut fermentation. The nitrite concentrations in pickled cabbage inoculated with starter cultures of Lactobacillus paracasei（ L1）,Lactobacillus buchneri（ L5） and Bacillus coagulans（ B. c） were significantly lower than those in the spontaneous fermentation system during the whole fermentation process. In addition,coculture of Lactobacillus paracasei（ L1）,Lactobacillus buchneri（ L5） and Bacillus coagulans（ B. c） during the production of sauerkraut increased the formation of amino acid,Vc and L-lactic acid in the pickled vegetables. Using food professionals according to sensory quality evaluation index system of pickled cabbage scoring,the sensory of inoculated and naturally fermented Chinese sauerkraut was compared with that of the sauerkraut inoculated with starter cultures,including color,aroma,taste,and brittleness. The structure of the microbial community during the production of sauerkraut suggested the improved quality of inoculated Chinese sauerkraut.These results may indicate a new strategy to enhance the quality of Chinese sauerkraut.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2016年第5期126-131,共6页
Food and Fermentation Industries
关键词
酸菜
乳酸菌
感官品质
营养品质
亚硝酸盐
sauerkraut
sensory quality
L-lactic acid
nitrite
amino acid
