摘要
该研究以分离自不同发酵蔬菜的异型发酵乳酸菌(编号为L1~L6)和酵母菌(编号为M1~M6)为研究对象,通过酸、盐耐受性和发酵性能研究筛选优良菌株,并以自然发酵芥菜为对照,通过优良菌株组合发酵芥菜,考察发酵芥菜的理化性质和感官特性,筛选适用于低酸泡菜的复合发酵菌剂。结果表明,肠膜明串珠菌(Leuconostoc mesenteroides)L5在pH 4.5和4%NaCl含量下耐受性较好且24 h产酸量较少;少孢哈萨克斯坦酵母(Kazachstania exigua)M1、库德里阿兹威毕赤酵母(Pichia kudriavzevii)M2和二孢接合酵母(Zygosaccharomyces bisporus)M4在p H 4.0和4%NaCl含量下耐受性较好且不产气、不产璞。将菌株L5分别和菌株M1、M2、M4组合发酵芥菜时,菌株M1在体系中生长较好,发酵10 d时活菌数达(2.41±0.06)lg(CFU/mL),而菌株M2、M4在发酵4 d后未检出;发酵结束时菌株L5和M1共发酵组乳酸菌活菌数[(5.71±0.02)lg(CFU/m L)],显著低于其他组(P<0.05),总酸含量(2.30±0.03)g/kg和亚硝酸盐含量(1.35±0.02)mg/kg也低于其他两个接菌发酵组,感官评分(85.00±2.12)最高,且有独特坛香味;自然发酵组泡菜未成熟,具有明显的生涩味。
In this study,heterofermentative lactic acid bacteria(numbered as L1-L6)and yeasts(numbered as M1-M6)isolated from different fermented vegetables were used as research objects.Superior strains were screened through acid and salt tolerance and fermentation performance studies.Mustard was fermented with the combination of superior strains with naturally fermented mustard as a control.The physicochemical properties and sensory properties of fermented mustard were investigated for the screening of mixed starter suitable for low-acid paocai.The results showed that Leuconostoc mesenteroides L5 tolerated well at pH 4.5 and salt concentration 4%and produced less acid in 24 h;Kazachstania exigua M1,Pichia kudriavzevii M2,and Zygosaccharomyces bisporus M4 tolerated well at pH 4.0 and salt concentration 4%and did not produce gas or film.Mustard was inoculated with strain L5 combined with M1,M2 and M4,respectively.Strain M1 grew better in paocai system,and the viable counts was(2.41±0.06)lg(CFU/ml)after 10 d,while strain M2 and M4 were not detected after 4 d.After fermentation,the viable count[(5.71±0.02)lg(CFU/ml)]of lactic acid bacteria in L5 and M1 co-fermentation group was significantly lower than that of other groups(P<0.05).The total acid(2.30±0.03 g/kg)and nitrite content(1.35±0.02 mg/kg)were also lower than the other two inoculated groups,with the highest sensory score(85.00±2.12)and a unique fragrance.The natural fermentation group was immature and had an obvious raw astringent taste.
作者
陈骏飞
唐蓉
王晖
刘毕琴
汤回花
李宏
史巧
CHEN Junfei;TANG Rong;WANG Hui;LIU Biqin;TANG Huihua;LI Hong;SHI Qiao(Institute of Agro-product Processing,Yunnan Academy of Agricultural Sciences,Kunming 650223,China;College of Food Science and Technology,Yunnan Agricultural University,Kunming 650201,China)
出处
《中国酿造》
CAS
北大核心
2024年第2期134-139,共6页
China Brewing
基金
云南省科技计划项目(202002AE320006-01)。
关键词
异型发酵乳酸菌
酵母菌
耐受性
发酵性能
筛选
共发酵
heterofermentative lactic acid bacterium
yeast
tolerance
fermentation performance
screening
co-fermentation
