摘要
10℃下,以2株耐低温乳酸菌3m-1(Lactobacillus plantarum)和8m-9(Leuconostoc mesenteroides)为对象,经拮抗试验确定2株菌在白菜汁培养基中无拮抗作用后,比较了2株耐低温乳酸菌单独或复配发酵以及自然发酵泡白菜的产酸、亚硝酸盐降解和发酵风味的动态变化。结果表明,接种发酵的产酸情况明显优于自然发酵,且亚硝酸盐含量也低于自然发酵,感官评价结果表明口感风味以8m-9菌株单独发酵以及菌株3m-1和8m-9以2∶1复配发酵最好。通过正交试验确定菌株8m-9单独发酵以及菌株3m-1和8m-9复配发酵的最佳工艺参数分别为:盐加量4%、糖加量4%、接种量0.3%;盐加量5%、糖加量2%、接种量0.3%。比较了10℃和30℃条件下泡菜成品的理化、微生物及感官指标,结果表明,10℃下,泡菜酸度适宜,亚硝酸盐含量更低,发酵周期虽长,但口感清淡风味更佳,而且低温还一定程度上抑制了杂菌的生长。
At low temperature conditions of 10 ℃,two isolates of low temperature tolerant lactic acid bacteria（ LAB） 3m-1（ L. plantarum）,and 8m-9（ L. mesenteroides） were proved to grow simultaneously in Chinese cabbage extract medium without antagonism and thus were selected for fermentation in pickled Chinese cabbage. After the two LAB strains were inoculated alone or simultaneously in processing of pickled Chinese cabbage,the dynamic variation of acid production,nitrite degeneration and fermentation flavor of the pickled Chinese cabbage were analyzed to select starter culture for subsequent study. The results indicated that the quality of Chinese pickled cabbage fermented with LAB starter culture was superior to that from natural fermentation. The nitrite content dropped to a low level compared to natural fermentation. sensory evaluation showed that flavor of pickles fermented with 8m-9 or 3m-1 and 8m-9 mixed with 2∶ 1 ratio was superior to those of the other groups. The orthogonal experiment determined the optimal processing parameters,which were salt addition of 4%,sugar addition of 4%,and 0. 3% of starter culture of 8m-9 strains,or which were salt addition of 5%,sugar addition of 2%,and 0. 3% of starter culture of 3m-1 and 8m-9 at a ratio of 2∶ 1. Using starter culture mentioned above,the physiochemical index,microorganism index and sensory indicator were analyzed at 10 ℃ and 30 ℃. The results showed that pickle had suitable acid content and lower content of nitrite at10 ℃. Although the fermentation period was long,the pickle owned better flavor,and the growth of unfavorable mixed bacteria in the pickle was inhibited at low temperature condition.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2015年第4期109-114,共6页
Food and Fermentation Industries
基金
四川省科技厅科技支撑计划(2013NZ0055)
四川省农业科技成果转化资金项目(14NZ0012)
四川省科技厅泡菜产业链项目(2012NZ0002-5)
关键词
泡菜
低温
乳酸菌
优化
亚硝酸盐
最佳工艺
pickle
low temperature
lactic acid bacteria
optimization
nitrite
optimal processing
