摘要
该研究以迟菜心副产物为原料,解析了肠膜明串珠菌Z3、干酪乳杆菌M25、嗜酸乳杆菌F11、植物乳杆菌S1、发酵乳杆菌G9对其发酵品质和挥发性成分的影响规律,筛选出适宜于发酵迟菜心副产物的菌株。与自然发酵组相比,5种乳酸菌在发酵迟菜心副产物中均表现出良好的生长状况。发酵结束时各接种组的乳酸菌数均高于8.12 lg CFU/mL,其pH值下降至3.38以下,总酸含量提高至8.63 g/kg以上,主要有机酸总含量由822.80 mg/100 g提升到1424.93~1913.92 mg/100 g。与其他接种组相比,经植物乳杆菌S1发酵的迟菜心副产物泡菜的亚硝酸盐含量最低(0.11 mg/kg)。GC-MS结果表明,肠膜明串珠菌Z3和植物乳杆菌S1可有效增加迟菜心副产物泡菜中风味物质种类和含量,改善其风味。综上所述,植物乳杆菌S1不仅可提高迟菜心副产物泡菜的品质和安全性,还可丰富其风味,可作为迟菜心副产物泡菜的潜在发酵剂。
In this study,the effects of Leuconostoc mesenteroides Z3,Lactobacillus casei M25,Lactobacillus acidophilus F11,Lactobacillus plantarum S1 and Lactobacillus fermentum G9 on the fermentation quality and volatile components of fermented Chicaixin(late flowering cabbage)by-products were investigated,resulting in the strain suitable for the fermentation of Chicaixin by-products was screened.Compared with the natural fermentation group,five lactic acid bacteria showed better growth in the fermented Chicaixin by-products.At the end of fermentation,the lactic acid bacteria numbers of all the inoculation groups were higher than 8.12 lg CFU/mL.The pH of all the inoculation groups were decreased to below 3.38,and their total acid content increased to above 8.63 g/kg.Meanwhile,the total contents of major organic acids increased from 822.80 mg/100 g to 1424.93-1913.92 mg/100 g.Compared with other inoculation groups,the Chicaixin by-products pickle fermented by L.plantarum S1 exhibited the lowest nitrite content(0.11 mg/kg).Furthermore,the results of GC-MS presented that L.mesenteroides Z3 and L.plantarum S1 could effectively improve the flavor variety and content of pickle of Chicaixin by-products,resulting in better flavor.In conclusion,L.plantarum S1 could not only improve the quality and safety of Chicaixin by-product pickle,but also enhance its flavor,which could be used as a potential starter culture for Chicaixin by-product pickle.
作者
罗文珊
杜晓仪
徐玉娟
吴继军
余元善
李璐
LUO Wenshan;DU Xiaoyi;XU Yujuan;WU Jijun;YU Yuanshan;LI Lu(Sericultural&Agri-Food Research Institute Guangdong Academy of Agricultural Sciences,Key Laboratory of Functional Foods,Ministry of agriculture and rural affairs,Guangdong Key Laboratory of Agricultural Products Processing,Guangzhou 510610,China;School of Food Science and Engineering,Jiangxi Agricultural University,Nangchang 330000,China)
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2023年第24期170-177,共8页
Food and Fermentation Industries
基金
广州市科技计划项目(202102021197)
广东省基础与应用基础研究基金项目(2021A1515110415)
科技创新战略专项资金(高水平农科院建设)-优秀博士项目(R2019YJ-YB3008)。
关键词
迟菜心
副产物
乳酸菌
品质
风味
Chicaixin(late flowering cabbage)
by-products
lactic acid bacteria
quality
flavor
作者简介
第一作者:罗文珊,硕士研究生;共同通信作者:徐玉娟,研究员,E-mail:xuyujuan@gdaas.cn;共同通信作者:李璐,副研究员,E-mail:lilu045@163.com。
