摘要
传统白萝卜泡菜为自然发酵,品质较不稳定,发酵周期长,亚硝酸盐含量易超标;接种乳酸菌可提高泡菜发酵成功率,缩短发酵周期,优化泡菜感官品质和营养价值。从传统泡菜中分离筛选一株具有优良发酵性能的乳酸菌WJ03,经16S rRNA序列分析鉴定为乳酸肠球菌。接种乳酸肠球菌WJ03后可快速增加萝卜泡菜体系中乳酸菌活菌数量,产生大量有机酸,快速降低体系pH值,有效缩短泡菜成熟周期。接种乳酸肠球菌WJ03发酵泡菜的亚硝峰值(5.31 mg/kg)明显低于自然发酵(12.87 mg/kg),同时可改善萝卜泡菜中风味物质的种类和含量,有效降低辛辣味和刺激味硫醚类物质百分比,提高具有泡菜特色风味的酯类、酸类和酮类化合物占比。结果表明,乳酸肠球菌WJ03可作为一株潜在的萝卜泡菜优质发酵菌株,用于生产安全、高品质的萝卜泡菜。
The traditional radish pickles are manufactured by natural fermentation, which cause unstable quality,long period of fermentation process, and high content of nitrite content. Inoculation of lactic acid bacteria can improve the success rate of pickles manufacture, shorten the fermentation cycle and optimize pickling sensory quality and nutritional values. In this study, bacteria WJ03 with excellent fermentation capability was isolated from traditional pickles,and identified as Enterococcus lactis by 16 S r RNA sequence analysis. Inoculation of Enterococcus lactis WJ03 can rapidly increase the quantity of lactobacilli bacteria in radish pickles fermentation system, thereafter organic acids were produced, resulting a rapid decrease of pH value, and effectively shorten the pickles mature period. The nitrite peak of Lactococcus lactis WJ03 inoculation（5.31 mg/kg） was significantly lower than that of natural fermentation（12.87 mg/kg）,and the types and content of flavor substances were also improved： the percentage thiophane substances with spicy flavor were reduced, while the proportions of esters, acids and ketones with pickles flavor were significantly increased. These results indicated that Enterococcus lactis WJ03 could be used as a potential strain with interesting features for high quality radish pickle production.
出处
《中国食品学报》
EI
CAS
CSCD
北大核心
2017年第12期86-94,共9页
Journal of Chinese Institute Of Food Science and Technology
基金
宁波市公益类重大专项(2015C110012)
