不同乳酸菌接种发酵泡菜风味的研究

Study on the flavor of different lactic acid bacteria inoculated fermentation pickle

以新鲜红皮萝卜为原料,分别接种分离自自然发酵泡菜中的乳明串株菌、乳酸乳球菌、食窦魏斯氏、发酵乳杆菌、植物乳杆菌进行纯种乳酸菌发酵制作泡菜。通过测定泡菜的乳酸菌菌相、总酸度、感官评价、挥发性成分及有机酸,对分离自自然发酵泡菜中不同乳酸菌纯种发酵泡萝卜的风味进行研究。结果表明,发酵达到终点时,接种不同乳酸菌发酵的泡菜中大部分乳酸菌的活菌数相差不大,都在7.0lg CFU/m L左右,泡菜液中的乳酸菌几乎全为植物乳杆菌;大部分乳酸菌纯种发酵泡菜中总酸含量>4g/kg;不同乳酸菌发酵的泡菜挥发性成分及有机酸的种类差异不显著。

The study was carried out with fresh red radish as raw material,and inoculated lactic acid bacteria which isolated from spontaneous fermentation pickle Leuconostoc lactis, Lactococcus lactis, Weissella cibaria, L. plantarum and L. fermentum, inoculating fermented pickle separately.The flavor of fermentation radish pickles by measuring the pickle＇s lactic acid bacteria phase, total acid, volatile components and organic acid were studied. The results indicated that the fermentation at the end of the inoculation of different lactic acid bacteria fermented with lactic acid bacteria on the number of living bacterium fungus were similar,which about 7.OIgCFU/mL,the lactic acid bacteria in different pickles were almost L. plantarum;Most of the total acid content in different lactic acid bacteria fermentation pickles were more than 4g/kg;they had no much difference in different lactic acid bacteria fermentation pickles about organic acids and volatile components.