泡菜中乳酸菌的筛选鉴定及发酵工艺优化

Screening and Identification of Lactic Acid Bacteria from Pickles and Optimization of Fermentation Process

摘要:

为了缩短泡菜发酵周期，提高泡菜食用品质、安全性和稳定性，从市售及自制泡菜中筛选出了发酵性能优异的植物乳酸菌6-1和短乳杆菌6-3。开发了以花生蛋白为氮源的食品级培养基，可直接作为乳酸菌发酵剂。优化了泡菜的发酵工艺，测定了其pH和亚硝酸盐质量分数、质构特性和感官品质。结果表明，在额外补加质量分数1.0%的花生蛋白、接种体积分数7.5%的植物乳杆菌6-1的条件下，发酵4 d后泡菜的pH降低至3.65，亚硝酸盐未检出，硬度、弹性和咀嚼性等质构特性较好，各项感官指标得分也较高。研究结果为植物乳杆菌6-1在泡菜中的应用以及泡菜的工业化生产提供了理论依据。

Abstract:

In order to shorten the fermentation cycle and improve the edible quality, safety and stability of pickle, Lactobacillus plantarum 6-1 and Lactobacillus brevis 6-3 with excellent fermentation performance were screened from commercially available and homemade pickles. A food-grade medium using peanut protein as the nitrogen source was developed, which can be used directly as a starter culture for lactic acid bacteria fermentation. The fermentation process of pickles was optimized, and the pH, nitrite mass fraction, texture characteristics, and sensory quality of pickles were measured. The results showed that under the conditions with an additional 1.0% mass fraction of peanut protein and a 7.5% volume fraction inoculating with Lactobacillus plantarum 6-1, after 4 days of fermentation, the pH of pickles was reduced to 3.65, no nitrite was detected, the textural properties, including hardness, elasticity, and chewiness, were significantly improved, and the scores of various sensory attributes were also high. These results provide a theoretical basis for the application of Lactobacillus plantarum 6-1 in pickles as well as the production of industrialized pickles.