耐盐酵母菌与乳酸菌共培养对低盐椒醅品质的影响研究

Studies on the effects of salted chilli mash quality by co-culturing halotolerant yeasts and lactobacillus

鉴于低盐椒醅发酵容易被杂菌污染的问题,通过剖析高盐和接种低盐椒醅中产酸细菌、耐盐细菌和酵母菌的变化规律,测定了其总酸、乙醇、亚硝酸盐、色值等理化参数,探究了微生物共培技术应用于低盐椒醅发酵的特点。试验结果表明,基于Z.rouxiiSZ-1和沪酿1.08的共培养,借助于多种微生物代谢产物的协同作用,不仅增强了低盐椒醅的防腐能力,而且减小了Maillard反应速率,提高了酸性色素溶出率,椒醅红亮鲜艳,此外,乙酸乙酯等5种挥发性酯类组分显著增加,改善了椒醅的风味。

In view of the serious problem that low salted chilli mash was easily polluted by bacteria, the change of acid-production bacteria, holatolorant bacteria and yeast among the high salted, low salted chili mash inoculated with yeast Z. rouxii SZ-1, lactobacillus shanghai brewing 1.08 as well as mixture of both respectively were measured during fermentation process. The physical-chemical properties such as total acid, alcohol, nitrite and total color scale value were also determined. In present study, the peculiarity was characterized that the co-culturing of halotolerant yeast and lactobaeillus was applicated in the fermentation of low salted chilli mash. The results suggested that preservation ability was not only improved, but also the Maillard reaction rate was decreased by the synergistic action of various microbial metabolites. Meanwhile, the color of the low salted chilli mash was improved as the rate of Maillard reaction was decreased and the amount of acid-pigment was increased. In addition, the 5 kinds of components, such as ethyl acetate, ethyl propionate, benzene alcohol, phenylethyl 2-methyl butanoate and pheny ethyl acetate, amongst the volatile ester measured, were increased significantly in the low salted chilli mash.