草兜萝卜泡菜发酵优良复合菌种筛选与应用研究

Study on Screening and Applying of Excellent Compound Strain in ‘Cao Dou'Radish Pickles

我国传统泡菜采用自然发酵,生产周期长、亚硝酸盐含量高和品质差。为提高泡菜质量、缩短生产周期,本文以草兜萝卜及短乳杆菌(Lb)、肠膜明串珠菌(Lm)和植物乳杆菌(Lp)为试验材料,以自然发酵为对照(CK),设置复合菌发酵处理1(Lp∶Lm=1∶1)、处理2(Lm∶Lb=1∶1)、处理3(Lp∶Lb=1∶1)和处理4(Lp∶Lm∶Lb=1∶1∶1),对各发酵处理草兜萝卜泡菜汁酸度、亚硝酸盐含量及脆度进行7天动态监测。结果表明:与对照相比,添加复合乳酸菌种发酵处理可明显提高酸度、降低亚硝酸盐含量和保持泡菜脆度,处理4为最佳复合菌种。泡制7 d后,处理1、处理2、处理3和处理4泡菜汁酸度比对照分别提高33.33%、136.67%、140%和160%,泡制时间明显缩短;泡菜汁亚硝酸盐含量分别下降83.62%、95.78%、93.42%和93.55%,食用安全性明显提高;CK和4个处理泡菜脆度分别下降22.66%、17.59%、12.70%、14.03%和7.07%,食用品质明显提高;8%食盐添加量CK和4个处理亚硝酸盐含量比6%同类处理分别减少81.40%、24.41%、18.45%、45.73%和55.74%,适当增加食盐添加量也可减少泡菜中亚硝酸盐含量。上述研究结果对指导重庆草兜萝卜泡菜工业化生产具有重要科技参考价值。

China＇ s traditional pickles amade by natual fmmentation,which caes production cycle longer,nimte content tigher andquality various atly.In order to improve quality and shorten pmduction cycle of pickles,this paper using ＂Caodou＂ radish,lactobacillusbrevis （Lb）,leuconmtoc mesentemides （Lm） and lactobacillm plantarum （Lp） as test material,and the natural fermentation as check（CK）,setting complexes lactic acid bacteHa species as treatment 1 （Lp∶Lm =1∶1）,uestment 2 （Lm∶Lb =1∶1）,tatment 3 （Lp∶ Lb=1∶ 1） end treatment 4 （Lp∶ Lm∶ Lb =1∶1 ∶ 1）,and the acidity,nitrite content and pickles ispness d each uontment were dynamic test-ed in 7 days.The mml showed that comparing with the oontml grp （CK）,adding compound lactic acid bacteria fementatim tmtmentcould signicantly improve the acidity,mduce the nitrite content and maintain cdspnem of pickles,as the tremment 4 was the best com-pound in all After making 7 days,ueatment 1,utment 2,treatment 3 and ueatment 4 pickles juice acidity increased respectivelyby 33.33 ％,136.67 ％,140％ and 160 ％ than the contl （CK）,so the soaking time ofcompound strains weatment wu shortened obvi-ously; the nitrite content d picklm juice demsed rpectively by 83.62 ％,95.78 ％,93.42 ％ and 93.55 ％,so the fo1 sdety d com-pound stmim tmmmnt incrmed obviously; CK and other4 treatment Pickles crispness dropped vely by 22.66 ％,17.59 ％,12.70 ％,14.03 ％ and 7.07 ％,m the eating quality of compound strains trnent was improved obviously; as the 8 ％ amount sslt addedof CK and other 4 tnts nitrite content than 6 ％ similar treatment decreased respectively by 81.40 ％,24.41％,18.45 ％,45.73％ and 55.74 ％,so appropriate incrmsed salt content could reduco the nitrite content in picklm.The above mults in this paperhave important rference value of science and technology to guide the industrial production d Chongqing ‘ Cao-dou＇ radish pickles.