摘要
以东北传统发酵酸菜为样品,首先利用MRS-CaCO3选择培养基分离菌株,利用革兰氏染色、过氧化氢酶活性、16SrDNA序列分析做菌种鉴定;再用分离菌株制备直投发酵剂并用于发酵酸菜,最后根据产酸特性、降亚硝酸盐能力、抑菌活性、感官评价和风味成分分析筛选优良菌株。结果获得5株性能良好的植物乳杆菌。用这5株菌作为直投发酵剂,按白菜重量0.2%添加,20℃~25℃发酵20d即可得到酸菜成品且具有传统发酵酸菜的风味和品质,总酸含量为(5.24±0.71)g/100g^(6.41±0.69)g/100g,亚硝酸盐含量在5.7mg/kg^10.2mg/kg,均符合国家标准,为东北酸菜实现高品质工业化生产提供菌种资源储备。
In this study, traditional fermented cabbage from northest China was taken as sample, from which strains were isolated with the selective medium of MRS-CaCO3, and strains identification were made by gram staining, catalase activity and 16S rDNA sequence analysis. Then the isolated strains were used to prepare direct fermentation starter to fermente sauerkraut. Finally, according to the characteristics of acid production, nitrite lowering ability, bacteriostatic activity, sensory evaluation and flavor composition analysis, the best strains were selected. As results, five Lactobacillus plantarum strains were isolated. Add 0.2 % direct starter that contain each of the five strains respectively to Chinese cabbage, after 20 days of fermentation at 20 ℃-25 ℃, sauerkraut finished product that has the flavor and quality as traditional fermented sauerkraut obtained. The total acid contents were (5.24±0.71) g/100 g-(6.41±0.69) g/100 g, and the contents of nitrite were 5.7 mg/kg-10.2 mg/kg, which all meet the national standards. This study should provide strain resources for the high quality industrial production of pickled cabbage of northest China.
作者
桑建
王鑫宇
陈大卫
叶海青
吴子健
SANG Jian;WANG Xin-yu;CHEN Da-wei;YE Hai-qing(Jiangsu Key Laboratory of Dairy Biotechnology and Safety Control, Yangzhou University, Yangzhou 225127, Jiangsu, China;School of Food Science and Engineering, Jilin University, Changchun 130062, Jinlin, China;Tianjin Key Laboratory of Food Biotechnology, College of Biotechnology and Food Science, Tianjin University of Commerce, Tianjin 300134, China)
出处
《食品研究与开发》
CAS
北大核心
2019年第17期187-193,共7页
Food Research and Development
基金
吉林省重点科技攻关项目（20170204031NY）
国家自然基金青年基金项目（31701627)
关键词
东北酸菜
乳酸菌
筛选
风味
发酵性能
the northeast sauerkraut
Lactobacillus
screening
flavor
fermentability
作者简介
桑建(1979-),男(汉),博士研究生,研究方向:乳品与发酵工程;通信作者:叶海青(1979-),男(汉),副教授,博士,研究方向:益生菌与健康。
