植物乳杆菌发酵萝卜干品质变化分析
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摘要
为加快发酵速率,降低产品亚硝酸盐含量,并提高产品品质,本研究以萝卜干为原料,分别接种植物乳杆菌L4(Lactobacillus plantarum L4)和植物乳杆菌B5(L.plantarum B5),并以自然发酵为对照,萝卜干发酵时间为56 d,研究L4和B5对萝卜干品质的影响。结果表明:L4、B5和自然发酵p H值降低的速率依次为:L4>B5>自然发酵。亚硝酸盐含量随着发酵时间的延长先增加后减小,其中L4发酵在22 d左右出现亚硝酸盐峰,峰值为(3.23±0.17)mg/kg,B5和自然发酵在33 d左右出现亚硝酸盐峰,峰值分别为(2.04±0.12)mg/kg和(3.79±0.25)mg/kg(P<0.05)。挥发酯含量、游离氨基酸含量都随着发酵时间的延长呈上升趋势。L*、b*随着发酵时间的延长呈下降趋势,而a*随着发酵时间的延长呈上升趋势。发酵结束时,L4、B5和自然发酵感官评分别为88.7±2.56、81.8±1.49和74.1±3.88。由此表明,植物乳杆菌L4和B5可以缩短萝卜干的发酵周期,提高萝卜干安全性和品质,其中L4表现比B5好。
In order to accelerate the fermentation process,reduce nitrite content and improve product quality,Lactobacillus plantarum L4 and B5 were used for the fermentation of dried radish and compared with natural fermentation for their effect on the quality of fermented radish.The results indicated that the rate of p H decline during fermentation by different strains was in the decreasing order of L4 > B5 > natural fermentation.Nitrite content increased firstly and then decreased with fermentation time,and its peak value was(3.23 ± 0.17) mg/kg after about 22 days of fermentation with L4,and(2.04 ± 0.12) and(3.79 ± 0.25) mg/kg after about 33 days of B5 and natural fermentation(P < 0.05),respectively.The contents of volatile esters and free amino acid increased with fermentation time.L* and b* values decreased with fermentation time,while a* value increased.The sensory scores of L4,B5 and natural fermentation were 88.7 ± 2.56,81.8 ± 1.49 and 74.1 ± 3.88 at the end of fermentation,respectively.These results suggest that L4 and B5 can shorten the production cycle and improve the safety and quality of fermented radish,while the performance of L4 is better than that of B5.
In order to accelerate the fermentation process,reduce nitrite content and improve product quality,Lactobacillus plantarum L4 and B5 were used for the fermentation of dried radish and compared with natural fermentation for their effect on the quality of fermented radish.The results indicated that the rate of p H decline during fermentation by different strains was in the decreasing order of L4 > B5 > natural fermentation.Nitrite content increased firstly and then decreased with fermentation time,and its peak value was(3.23 ± 0.17) mg/kg after about 22 days of fermentation with L4,and(2.04 ± 0.12) and(3.79 ± 0.25) mg/kg after about 33 days of B5 and natural fermentation(P < 0.05),respectively.The contents of volatile esters and free amino acid increased with fermentation time.L* and b* values decreased with fermentation time,while a* value increased.The sensory scores of L4,B5 and natural fermentation were 88.7 ± 2.56,81.8 ± 1.49 and 74.1 ± 3.88 at the end of fermentation,respectively.These results suggest that L4 and B5 can shorten the production cycle and improve the safety and quality of fermented radish,while the performance of L4 is better than that of B5.
引文
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[21]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.DOI:10.3969/j.issn.1673-159X.2011.03.024.
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[24]农业部.绿色食品酱腌菜:NYT 437—2012[S].北京:中国标准出版社,2012.
[25]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.DOI:10.3969/j.issn.1006-8481.2010.03.009.
[26]CODA R,MELAMA L,RIZZELLO C G,et al.Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean(Vicia faba L.)flour nutritional properties[J].International Journal of Food Microbiology,2015,193:34-42.DOI:10.1016/j.ijfoodmicro.2014.10.012.
[27]PETERMAN M A,CLINE D J,HANSON T R,et al.Coloration characteristics of mechanically processed channel catfish(Ictalurus punctatus)fillets held in refrigerated storage for seven days[J].Journal of Applied Aquaculture,2013,25(3):239-247.DOI:10.1080/10454438.2013.814556.
[28]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.DOI:10.3969/j.issn.1000-9973.2013.09.008.
[29]韩江雪,丁筑红,李仲军,等.不同乳酸菌强化接种发酵辣椒挥发性风味成分分析[J].食品科学,2012,33(10):179-183.
[30]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.DOI:10.13386/j.issn1002-0306.2015.02.030.
[2]牛广财,魏文毅,朱丹,等.低盐麻辣风味萝卜干的研制[J].包装与食品机械,2013,31(1):62-65.DOI:10.3969/j.issn.1005-1295.2013.01.015.
[3]徐为民,郑安俭,严少华,等.萝卜采后生理与保鲜技术研究进展[J].江苏农业学报,2007,23(4):366-370.DOI:10.3969/j.issn.1000-4440.2007.04.021.
[4]荆雪娇,李艳琴,燕平梅,等.传统发酵蔬菜微生物群落结构分析[J].食品与发酵科技,2016,52(1):32-36.
[5]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.DOI:10.1016/j.foodcont.2007.02.008.
[6]LEE H,YOON H,JI Y,et al.Functional properties of Lactobacillus strains isolated from kimchi[J].International Journal of Food Microbiology,2011,145(1):155-161.DOI:10.1016/j.ijfoodmicro.2010.12.003.
[7]JI Y J,LEE S H,LEE H J,et al.Effects of Leuconostoc mesenteroidesstarter cultures on microbial communities and metabolites during kimchi fermentation[J].International Journal of Food Microbiology,2011,153(3):378-387.DOI:10.1016/j.ijfoodmicro.2011.11.030.
[8]FILANNINO P,CARDINALI G,RIZZELLO C G,et al.Metabolic responses of Lactobacillus plantarum strains during fermentation and storage of vegetable and fruit juices[J].Applied&Environmental Microbiology,2014,80(7):2206-2215.DOI:10.1128/AEM.03885-13.
[9]SABO S D S,VITOLO M,GONZáLEZ J M D.Overview of Lactobacillus plantarum as a promising bacteriocin producer among lactic acid bacteria[J].Food Research International,2014,64:527-536.DOI:10.1016/j.foodres.2014.07.041.
[10]PETROVA P M,PETROV K K.Antimicrobial activity of starchdegrading Lactobacillus strains isolated from Boza[J].Biotechnology&B i o i n d u s t r y,2 0 1 1,2 5(S u p p l 4):1 1 4-1 1 6.D O I:1 0.5 5 0 4/BBEQ.2011.0124.
[11]TODOROV S D,DICKS L M T.Medium components effecting bacteriocin production by two strains of Lactobacillus plantarumSt414bz and St664bz isolated from Boza[J].Biologia,2006,61(3):269-274.DOI:10.2478/s11756-006-0049-1.
[12]陆利霞,王晓飞,熊晓辉,等.植物乳杆菌B 2纯种发酵萝卜泡菜的研究[J].食品工业科技,2005,26(7):59-60.DOI:10.3969/j.issn.1002-0306.2005.07.023.
[13]杜晓华,刘书亮,蒲彪,等.植物乳杆菌纯种半固态发酵泡菜工艺条件的研究[J].中国酿造,2011,30(1):63-66.DOI:10.3969/j.issn.0254-5071.2011.01.019.
[14]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.DOI:10.3969/j.issn.1001-8581.2015.02.021.
[15]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试验[J].食品科学,2005,26(3):106-109.DOI:10.3321/j.issn:1002-6630.2005.03.021.
[16]卫生部.食品中亚硝酸盐与硝酸盐的测定:GB 5009.33—2010[S].北京:中国标准出版社,2012.
[17]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.DOI:10.3969/j.issn.1001-9286.2006.01.026.
[18]国家卫生和计划生育委员会.食品中氨基酸态氮的测定:G B5009.235—2016[S].北京:中国标准出版社,2016.
[19]TOLONEN M,RAJANIEMI S,PIHLAVA J M,et al.Formation of nisin,plant-derived biomolecules and antimicrobial activity in starter culture fermentations of sauerkraut[J].Food Microbiology,2004,21(2):167-179.DOI:10.1016/S0740-0020(03)00058-3.
[20]高琼,李洁,王清章,等.兰溪小萝卜在腌制过程中品质变化规律的研究[J].中国调味品,2007,32(6):32-35.DOI:10.3969/j.issn.1000-9973.2007.06.004.
[21]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.DOI:10.3969/j.issn.1673-159X.2011.03.024.
[22]ZHONG W,HU C,WANG M.Nitrate and nitrite in vegetables from north China:content and intake[J].Food Additives&Contaminants,2002,19(12):1125-1129.DOI:10.1080/0265203021000014806.
[23]SUH J,PAEK O J,KANG Y W,et al.Risk assessment on nitrate and nitrite in vegetables available in Korean diet[J].Journal of Applied Biological Chemistry,2013,56(4):205-211.DOI:10.3839/jabc.2013.033.
[24]农业部.绿色食品酱腌菜:NYT 437—2012[S].北京:中国标准出版社,2012.
[25]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.DOI:10.3969/j.issn.1006-8481.2010.03.009.
[26]CODA R,MELAMA L,RIZZELLO C G,et al.Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean(Vicia faba L.)flour nutritional properties[J].International Journal of Food Microbiology,2015,193:34-42.DOI:10.1016/j.ijfoodmicro.2014.10.012.
[27]PETERMAN M A,CLINE D J,HANSON T R,et al.Coloration characteristics of mechanically processed channel catfish(Ictalurus punctatus)fillets held in refrigerated storage for seven days[J].Journal of Applied Aquaculture,2013,25(3):239-247.DOI:10.1080/10454438.2013.814556.
[28]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.DOI:10.3969/j.issn.1000-9973.2013.09.008.
[29]韩江雪,丁筑红,李仲军,等.不同乳酸菌强化接种发酵辣椒挥发性风味成分分析[J].食品科学,2012,33(10):179-183.
[30]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.DOI:10.13386/j.issn1002-0306.2015.02.030.