不同乳酸菌发酵萝卜干的品质动态变化研究
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摘要
为了缩短生产周期,提高产品质量和安全性,本文以萝卜干为原料,分别接种肠膜明串珠菌、玉米乳杆菌、副干酪乳杆菌和乳酸乳球菌,以自然发酵为对照,研究不同乳酸菌对萝卜干品质的影响。结果表明,接种发酵和自然发酵p H随发酵时间先降低后保持稳定;亚硝酸盐含量随发酵时间先增加后减小,55 d时接种发酵亚硝酸盐含量明显小于自然发酵(p<0.05),肠膜明串珠菌和玉米乳杆菌发酵亚硝酸盐峰值出现的时间比副干酪乳杆菌、乳酸乳球菌和自然发酵早22 d左右;接种发酵和自然发酵的总酸度、挥发酸、挥发酯和游离氨基酸随发酵时间呈上升趋势。乳酸菌纯种发酵萝卜干,可以加快发酵速度,降低亚硝酸盐含量,改善产品品质,其中肠膜明串菌表现最佳。
In order to shorten the production cycle and improve product quality and safety,Leuconostoc mesenteroides,Lactobacillus zeaze,Lactobacillus paracasei,Lactococcus lactis were used for the fermentation of dried turnip,and compared with natural fermentation.The results indicated that the inoculated fermentation and natural fermentation p H value decreased firstly then remained stable during fermentation time.Inoculated fermentation and natural fermentation nitrite content increased firstly then decreased during fermentation time,and inoculation fermentation nitrite content were much lower than the natural fermentation( p < 0.05) at 55 d. Leuconostoc mesenteroides and Lactobacillus zeaze nitrite peak appearing time were 22 d earlier than Lactobacillus paracasei,Lactococcus lactis and natural fermentation. Inoculated fermentation and natural fermentation total acidity,volatile acid,volatile esters and free amino acid had rising trend during fermentation time. Lactic acid bacteria inoculation could increase the fermentation rate of dried turnip,reduce the nitrite content and improve product quality,while the performance of Leuconostoc mesenteroides was the best.
In order to shorten the production cycle and improve product quality and safety,Leuconostoc mesenteroides,Lactobacillus zeaze,Lactobacillus paracasei,Lactococcus lactis were used for the fermentation of dried turnip,and compared with natural fermentation.The results indicated that the inoculated fermentation and natural fermentation p H value decreased firstly then remained stable during fermentation time.Inoculated fermentation and natural fermentation nitrite content increased firstly then decreased during fermentation time,and inoculation fermentation nitrite content were much lower than the natural fermentation( p < 0.05) at 55 d. Leuconostoc mesenteroides and Lactobacillus zeaze nitrite peak appearing time were 22 d earlier than Lactobacillus paracasei,Lactococcus lactis and natural fermentation. Inoculated fermentation and natural fermentation total acidity,volatile acid,volatile esters and free amino acid had rising trend during fermentation time. Lactic acid bacteria inoculation could increase the fermentation rate of dried turnip,reduce the nitrite content and improve product quality,while the performance of Leuconostoc mesenteroides was the best.
引文
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[15]Ji Y J,Lee S H,Jin H M,et al.Metatranscriptomic Analysis of Lactic Acid Bacterial Gene Expression During Kimchi Fermentation[J].International Journal of Food Microbiology,2013,163(2):171-179.
[16]王秋霞,路建东,金玲,等.乳酸菌菌种差异对泡菜发酵风味的影响[J].粮食与食品工业,2016,23(1):58-63.
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[19]李清,王英,刘小莉,等.接种乳酸菌对发酵萝卜品质及亚硝酸盐含量的影响[J].江西农业学报,2015,27(2):88-90.
[20]Yan P M,Xue W T,Tan S S,et al.Effect of Inoculating Lactic Acid Bacteria Starter Cultures on the Nitrite Concentration of Fermenting Chinese Paocai[J].Food Control,2008,19(1):50-55.
[21]李敏,齐峰,周均,等.萝卜泡菜腌制过程中食盐和乳酸含量变化动力学研究[J].中国调味品,2013,38(9):31-36.
[22]谭亦成,谭兴和,刘甜甜.腌制方法对酸豆角质量的影响[J].食品与机械,2011,27(4):32-34.
[23]蒋丽,王雪莹,杨洲,等.自然发酵与接种发酵泡菜香气成分分析[J].食品科学,2011,32(22):276-279.
[2]Park K Y,Jeong J K,Lee Y E,et al.Health Benefits of Kimchi(korean Fermented Vegetables)as a Probiotic Food[J].Journal of Medicinal Food,2014,17(1):6-20.
[3]张晓娟,夏珊.我国传统泡菜乳酸菌资源研究与开发[J].中国调味品,2016,41(1):152-156.
[4]Chang J Y,Chang H C.Improvements in the Quality and Shelf Life of Kimchi By Fermentation with the Induced Bacteriocinproducing Strain,Leuconostoc Citreum Gj7 as a Starter.[J].Journal of Food Science,2010,75(75):10-103.
[5]Jang J Y,Mo E L,Lee H W,et al.Extending the Shelf Life of Kimchi with Lactococcus Lactis Strain as a Starter Culture[J].Food Science&Biotechnology,2015,24(3):1049-1053.
[6]李文婷,车振明,雷激,等.乳酸菌制剂发酵泡菜品质及安全性研究[J].西华大学学报:自然科学版,2011,30(3):97-100.
[7]侯晓艳,陈安均,罗惟,等.不同乳酸菌纯种发酵萝卜过程中品质的动态变化[J].食品工业科技,2015,36(2):181-185.
[8]李学贵.萝卜干的腌制原理及方法[J].江苏调味副食品,2010,27(3):30-33.
[9]邓放明,李罗明,尹华,等.碎鲜辣椒发酵制品发酵用乳酸菌的选育与接种发酵实验[J].食品科学,2005,26(3):106-109.
[10]中华人民共和国卫生部.食品中亚硝酸盐与硝酸盐的测定:GB 500933-2010[S].北京:中国标准出版社,2012.
[11]中国国家标准化管理委员会.食品中总酸的测定:GBT12456-2008.[S].北京:中国标准出版社,2008.
[12]中华人民共和国商业部.水果和蔬菜产品中挥发性酸度的测定方法:GB 10467-1989.[S].北京:中国标准出版社,1989.
[13]黄国柱,王建华.外界条件对黄酒挥发酯测定的影响[J].酿酒科技,2006,27(1):100-101.
[14]中华人民共和国国家卫生和计划生育委员会.食品中氨基酸态氮的测定:GB 5009.235-2016[S].北京:中国标准出版社,2016.
[15]Ji Y J,Lee S H,Jin H M,et al.Metatranscriptomic Analysis of Lactic Acid Bacterial Gene Expression During Kimchi Fermentation[J].International Journal of Food Microbiology,2013,163(2):171-179.
[16]王秋霞,路建东,金玲,等.乳酸菌菌种差异对泡菜发酵风味的影响[J].粮食与食品工业,2016,23(1):58-63.
[17]中华人民共和国农业部.绿色食品酱腌菜:NYT 437-2012[S].北京:中国标准出版社,2012.
[18]权美平,惠亮亮.泡菜中亚硝酸盐的研究进展[J].农产品加工:学刊,2012,8(6):92-93.
[19]李清,王英,刘小莉,等.接种乳酸菌对发酵萝卜品质及亚硝酸盐含量的影响[J].江西农业学报,2015,27(2):88-90.
[20]Yan P M,Xue W T,Tan S S,et al.Effect of Inoculating Lactic Acid Bacteria Starter Cultures on the Nitrite Concentration of Fermenting Chinese Paocai[J].Food Control,2008,19(1):50-55.
[21]李敏,齐峰,周均,等.萝卜泡菜腌制过程中食盐和乳酸含量变化动力学研究[J].中国调味品,2013,38(9):31-36.
[22]谭亦成,谭兴和,刘甜甜.腌制方法对酸豆角质量的影响[J].食品与机械,2011,27(4):32-34.
[23]蒋丽,王雪莹,杨洲,等.自然发酵与接种发酵泡菜香气成分分析[J].食品科学,2011,32(22):276-279.