乳酸菌及其组合发酵芦笋的条件优化
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摘要
以绿芦笋为原料,利用4株乳酸菌(发酵乳杆菌Xd、植物乳杆菌5-7-3、德氏乳杆菌保加利亚亚种Y430、副干酪乳杆菌Yd)及其6种双菌组合(Yd+Xd、Yd+Y430、Yd+5-7-3、Xd+Y430、Xd+5-7-3、Y430+5-7-3)进行发酵,比较发酵过程中pH值、总酸、抗坏血酸、黄酮和亚硝酸盐含量变化,从而确定芦笋发酵的最佳乳酸菌及发酵时间。结果表明,乳酸菌发酵芦笋优于自然发酵芦笋,Y430和Yd+Y430分别是芦笋发酵的最佳单菌和最佳双菌组合,最佳发酵时间为8 d,此时,两者的pH值分别为3.33和3.35,总酸含量分别为6.66 g/kg和6.58 g/kg,抗坏血酸含量分别为12.30 mg/100 g和11.93 mg/100 g,黄酮含量分别为63.17 mg/100 g和56.62 mg/100 g,亚硝酸盐含量分别为4.34 mg/kg和6.09 mg/kg。
Four strains of Lactobacillus(Lactobacillus fermentans Xd,Lactobacillus plantarum 5-7-3,Lactobacillus delbrueckii subsp. bulgaricus Y430,and Lactobacillus paracasei Yd)and six mixed strains(Yd+Xd,Yd +Y430,Yd +5-7-3,Xd +Y430,Xd +5-7-3,and Y430 +5-7-3) were used to make fermented asparagus. By comparing the pH value,total acid,ascorbic acid,flavone and nitrite in the fermentation process, the optimum Lactobacillus and fermentation time were determined. The results showed that Lactobacillus fermented asparagus were better than natural fermented asparagus. Both Y430 and Yd +Y430 groups demonstrated to be most suitable for asparagus fermentation as strains single and mixed strain. The best fermentation time was 8 d. Meanwhile,the pH value,total acid,ascorbic acid,flavone and nitrite were 3.33 and 3.35,6.66 g/kg and 6.58 g/kg,12.30 mg/100 g and 11.93 mg/100 g,63.17 mg/100 g and 56.62 mg/100 g,4.34 mg/kg and 6.09 mg/kg,respectively. In conclusion,Y430 and Yd + Y430 fermented asparagus provide a theoretical basis for the artificial inoculation of fermented asparagus into industrial production.
Four strains of Lactobacillus(Lactobacillus fermentans Xd,Lactobacillus plantarum 5-7-3,Lactobacillus delbrueckii subsp. bulgaricus Y430,and Lactobacillus paracasei Yd)and six mixed strains(Yd+Xd,Yd +Y430,Yd +5-7-3,Xd +Y430,Xd +5-7-3,and Y430 +5-7-3) were used to make fermented asparagus. By comparing the pH value,total acid,ascorbic acid,flavone and nitrite in the fermentation process, the optimum Lactobacillus and fermentation time were determined. The results showed that Lactobacillus fermented asparagus were better than natural fermented asparagus. Both Y430 and Yd +Y430 groups demonstrated to be most suitable for asparagus fermentation as strains single and mixed strain. The best fermentation time was 8 d. Meanwhile,the pH value,total acid,ascorbic acid,flavone and nitrite were 3.33 and 3.35,6.66 g/kg and 6.58 g/kg,12.30 mg/100 g and 11.93 mg/100 g,63.17 mg/100 g and 56.62 mg/100 g,4.34 mg/kg and 6.09 mg/kg,respectively. In conclusion,Y430 and Yd + Y430 fermented asparagus provide a theoretical basis for the artificial inoculation of fermented asparagus into industrial production.
引文
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[2]许荣华,乔支红,朱莉,等.芦笋茶冲泡工艺及抗氧化活性的研究[J].农产品加工,2016(7):40-43
[3]李华,冀照君,王华,等.凝固型冷冻芦笋酸奶的工艺优化[J].中国乳品工业,2014,42(2):60-64
[4]刘义,姚朗,胡锦蓉,等.植物乳杆菌L-YL发酵藏红花芦笋复合饮品的研制[J].中国酿造,2017,36(11):165-169
[5]嘉兴市秀水美地有机农产品有限公司.一种芦笋酒制作工艺:CN201810024895.0[P].2018-04-06
[6]鲁博.我国芦笋产业的发展现状及发展趋势[J].上海蔬菜,2018(4):3-4,12
[7]马霞,韩迪,张吉,等.乳酸菌在发酵果蔬中的应用[J].中国乳品工业,2013,41(1):40-42,64
[8]韦宗卉.乳酸菌发酵对辣椒酱品质影响的研究[D].扬州:扬州大学,2017
[9]国家质量监督检验检疫总局.GB/T 12456-2008食品中总酸的测定[S].北京:中国标准出版社,2008
[10]国家卫生和计划生育委员会.GB 5009.86-2016食品安全国家标准食品中抗坏血酸的测定[S].北京:中国标准出版社,2016
[11]刘树兴,魏丽娜,李红.超声法提取芦笋老茎中黄酮类物质的研究[J].食品科学,2006,27(11):360-363
[12]国家食品药品监督管理总局,国家卫生和计划生育委员会.GB5009.33-2016食品安全国家标准食品中亚硝酸盐与硝酸盐的测定[S].北京:中国标准出版社,2016
[13]马艳弘,魏建明,侯红萍,等.发酵方式对山药泡菜理化特性及微生物变化的影响[J].食品科学,2016,37(17):179-184
[14]姜雪晶,孙庆申,吴桐,等.混和乳酸菌发酵对酸菜品质的影响[J].食品与发酵工业,2016,42(5):126-131
[15]C MARTINEZ-VILLALUENGA,E PEAS,FRIAS J,et al.Influence of Fermentation Conditions on Glucosinolates,Ascorbigen,and Ascorbic Acid Content in White Cabbage(Brassica oleracea var.capitata cv.Taler)Cultivated in Different Seasons[J].Journal of Food Science,2009,74(1):6
[16]PARK J,KIM S,MOON B K.Changes in Carotenoids,Ascorbic Acids,and Quality Characteristics by the Pickling of Paprika(Capsicum Annuum L.)Cultivated in Korea[J].Journal of Food Science,2011,76(7):6
[17]魏朝治,辛雪,陈蕾蕾,等.乳酸菌在黄酮类化合物生物转化中的应用[J].中国酿造,2016,35(10):13-17
[18]南海娟,郭延成,颜振敏,等.槲树叶黄酮类化合物的提取及稳定性[J].食品与发酵工业,2013,39(4):234-237
[19]I NOUECHOI M,SINHA R,GIERACH G L,et al.Red and processed meat,nitrite,and heme iron intakes and postmenopausal breast cancer risk in the NIH-AARP diet and health study[J].International Journal of Cancer,2016,138(7):1609
[20]国家卫生和计划生育委员会,国家食品药品监督管理总局.GB2762-2017食品安全国家标准食品中污染物限量[S].北京:中国标准出版社,2017
[21]NYGREN C M,EBERHARDT U,KARLSSON M,et al.Growth on nitrate and occurrence of nitrate reductase-encoding genes in a phylogenetically diverse range of ectomycorrhizal fungi[J].New Phytologist,2008,180(4):875-889
[22]WALKER R.Naturally occuring nitrate/nitrite in foods[J].Journal of the Science of Food&Agriculture,2010,26(11):1735-1742
[23]LIU Y.Characterization of Lactobacillus pentosus as a starter culture for the fermentation of edible oyster mushrooms(Pleurotus spp.)[J].LWT-Food Science and Technology,2016,68:21-26
[24]凌洁玉,陈旭,陈思羽,等.植物乳杆菌降解亚硝酸盐及其亚硝酸盐还原酶的研究[J].中国调味品,2017,42(7):72-75,89
[25]LIU D,WANG P,ZHANG X,et al.Characterization of nitrite degradation by Lactobacillus casei subsp.rhamnosus LCR 6013[J].Plos One,2014,9(4):e93308
[26]P CHEN,Q ZHANG,H DANG,et al.Screening for potential new probiotic based on probiotic properties andα-glucosidase inhibitory activity[J].Food Control,2014(1):65-72
[27]詹秀环,王子云,苏亚娟.模拟胃液条件下维生素C对蔬菜亚硝酸盐含量的影响[J].江苏农业科学,2016,44(2):312-314
[28]王晓波,李金芳,王梅,等.山竹壳总黄酮抗氧化及抑制亚硝化作用研究[J].食品研究与开发,2013,34(6):9-13