乳酸菌在酱类开封后腐败控制中的应用研究

Study on the Application of Lactic Acid Bacteria in Spoilage Control of Sauce Products after Unsealing

摘要:

为研究乳酸菌对酱类食品开封取用过程中腐败控制的作用，探究了乳酸菌的耐盐、抑菌能力及其在模拟家庭开封取用过程中对酱中乳酸菌活菌数、细菌菌落总数、细菌群落组成及产生不愉快气味的主要挥发性成分的影响。结果表明：植物乳杆菌可耐受质量分数7%的NaCl，且具有较强的抑菌能力；在模拟酱的家庭取用过程中，植物乳杆菌可有效抑制酱中的细菌菌落总数并保持乳酸菌活菌数的稳定；添加植物乳杆菌的酱中Lactobacillus的相对丰度为83.6%，可以维持Lactobacillus为酱中的优势属；产生不愉快气味的主要挥发性成分的相对质量分数仅为空白对照的4.71%，可有效抑制酱中不愉快气味的产生。因此，植物乳杆菌可延长酱类食品在家庭取用过程中的实际保质期，在食品绿色防腐中具有潜在的应用前景。

Abstract:

In order to investigate the role of lactic acid bacteria in controlling spoilage during the opening and consumption of sauce products, the salt tolerance and antimicrobial capabilities of lactic acid bacteria were examined, along with their impacts on the number of viable lactic acid bacteria, total bacterial colony count, bacterial community composition and the main volatile compounds responsible for unpleasant odors in a simulated household consumption scenario. The results indicated that Lactobacillus plantarum can tolerate a NaCl mass fraction of 7% and possesses strong antimicrobial properties; during the simulated household consumption of sauce, Lactobacillus plantarum effectively suppressed the total number of bacterial colonies and maintained the stability of viable lactic acid bacteria counts; the relative abundance of Lactobacillus in the sauce, with the addition of Lactobacillus plantarum, was 83.6%, ensuring Lactobacillus as the dominant genus in the sauce; the relative mass fraction of the main volatile compounds causing unpleasant odors was reduced to only 4.71% of that in the blank control, effectively inhibiting the production of unpleasant odors in the sauce. Thus, Lactobacillus plantarum can extend the actual shelf life of sauce products during household use and holds potential for application in green food preservation.