摘要
东北酸菜和朝鲜族辣白菜是以白菜为主要原材料的传统蔬菜发酵食品。因其加工工艺不同,发酵体系的微生物群落结构存在差异,其风味特性和质地也随之发生变化。本研究以白菜为主要原料分别制作东北酸菜和朝鲜族辣白菜,研究其发酵过程中微生物的动态变化规律,综合分析不同辅料和加工工艺对微生物分布的影响。结果表明,明串珠菌属是蔬菜发酵食品发酵初期主要优势微生物,发酵至8天时明串珠菌数量达到最高,随着发酵时间的延长,明串珠菌数量逐渐降低,发酵至28天时酸菜明串珠菌数达到3.5×10^2cfu/mL,而辣白菜发酵20天后未检测到明串珠菌。酸菜发酵初期乳酸菌呈上升趋势,发酵至4天时数量达到1.1×10^8cfu/mL,发酵至28天时仍有乳酸菌检出。辣白菜中的乳酸菌发酵至8天时,数量达到2.1×10^10cfu/mL,之后呈缓慢下降趋势,发酵至20天时,乳酸菌不再能检测到。因原料和加工工艺的不同,酸菜和辣白菜发酵过程中的明串珠菌数量和乳酸菌数量变化有显著性差异(p<0.01)。随着发酵时间的延长,酸菜和辣白菜的pH值均呈明显的下降趋势,东北酸菜的pH在发酵过程中由5.46下降到了3.61,朝鲜族辣白菜的pH由5.73下降到了3.74,且辣白菜的pH值下降速度显著高于酸菜。
Pickled cabbage and kimchi are traditional fermented vegetables manufactured by using the Chinese cabbage as a main raw material.Because of the difference in their processing techniques, the microbial communities of the fermentation system are different, and thereby the flavor characteristics and texture are also different.The study used the cabbage as the main raw material to prepare pickled cabbage and kimchi respectively.Dynamic changes of microorganism during processing was studied and effect of accessories and processing technology on distribution of microorganism analyzed.The results showed that at the beginning of fermentation leuconostoc was the superior microorganism, and it was the highest at 8 days, then it decreased as fermentation prolonged.At 28 days of fermentation, leuconostoc in pickled cabbage was 3.5 ×10^2 cfu/mL.At 20 days of fermentation, no leuconostoc was found in kimchi.Lactobacillus in pickled cabbage increased at the beginning, and it reached 1.1×10^8 cfu/mL at 4 days, and it could be found until 28 days of fermentation.Lactobacillus in kimchi reached 2.1×10^10 cfu/mL at 8 days, then it decreased slowly, and it could not be found at 20 days.As the accessories and processing technology was different, leuconostoc and lactobacillus in fermentation of pickled cabbage and kimchi changed significantly different(p<0.01). As fermentation prolonged, pH of pickled cabbage and kimchi decreased significantly, pH of pickled cabbage decreased from 5.46 to 3.61, and pH of kimchi decreased from 5.73 to 3.74.pH of kimchi decreased more rapidly than pickled cabbage.
作者
刘长蕾
苗乘源
文宇萍
姜美娜
崔泰花
金清
LIU Changlei;MIAO Chengyuan;WEN Yuping;JIANG Meina;CUI Taihua;JIN Qing(College of Agronomy,Yanbian University,Yanji 133002;Food Research Center of Yanbian University,Yanji 133002,China)
出处
《东北农业科学》
北大核心
2019年第3期74-77,82,共5页
Journal of Northeast Agricultural Sciences
基金
国家自然科学基金地区科学基金项目(31660452)
吉林省科技厅自然科学基金项目(20170101054JC)
