摘要
研究了马奶酒样乳杆菌ZW3以不同比例与植物乳杆菌299和乳酸菌723复配用于豇豆的发酵,在接种量一定的情况下,随着马奶酒样乳杆菌ZW3所占比例的增大,酸豆角的pH降低,酸度增加;以感官评分作为指标,确定3种菌以1∶1∶1比例复配发酵时,酸豆角口味最佳。通过有机酸与挥发性风味物质分析,结果显示以1∶1∶1比例接种发酵的酸豆角与自然发酵的酸豆角中的有机酸与挥发性风味物质在种类与含量上基本一致。将马奶酒样乳杆菌ZW3用于发酵泡菜,泡菜pH值下降快、产酸率高、风味纯正。
Lactobacillus kefiranofaciens ZW3 mixed with Lactobacillus plantarum 299 and Lactic acid bacteria 723 in different proportion for acid fermented cowpea was studied. Under the certain innoculums,fermented cowpea pH was decreased and acidity was increased with the increase of the proportion of Lactobacillus kefiranofaciens ZW3. According to the results of sensory score,fermented cowpea tasted best when the three kinds of bacteria were mixed with a ratio of 1∶1∶1. Through the analysis of the organic acids and volatile flavor compounds,the types and quantities of organic acids and volatile flavor compounds was consistent between inoculated fermentation of the best proportion and natural fermentation. Lactobacillus kefiranofaciens ZW3 was used in fermented vegetables and the products have good acid productivity,rapid lowered pH,and good taste.
出处
《食品研究与开发》
CAS
北大核心
2014年第18期361-365,共5页
Food Research and Development
基金
"十二五"科技部高技术发展研究计划‘863计划’:果蔬发酵食品
调味品及微生物油脂生产关键技术(2011AA100904)
