不同乳酸菌发酵萝卜干的品质动态变化研究

Study on dynamic changes of quality of dried turnip fermented by different lactic acid bacteria strains

为了缩短生产周期,提高产品质量和安全性,本文以萝卜干为原料,分别接种肠膜明串珠菌、玉米乳杆菌、副干酪乳杆菌和乳酸乳球菌,以自然发酵为对照,研究不同乳酸菌对萝卜干品质的影响。结果表明,接种发酵和自然发酵p H随发酵时间先降低后保持稳定;亚硝酸盐含量随发酵时间先增加后减小,55 d时接种发酵亚硝酸盐含量明显小于自然发酵(p<0.05),肠膜明串珠菌和玉米乳杆菌发酵亚硝酸盐峰值出现的时间比副干酪乳杆菌、乳酸乳球菌和自然发酵早22 d左右;接种发酵和自然发酵的总酸度、挥发酸、挥发酯和游离氨基酸随发酵时间呈上升趋势。乳酸菌纯种发酵萝卜干,可以加快发酵速度,降低亚硝酸盐含量,改善产品品质,其中肠膜明串菌表现最佳。

In order to shorten the production cycle and improve product quality and safety, Leuconostoc mesenteroides, Lactobacillus zeaze,Lactobacillus paracasei,Lactococcus lactis were used for the fermentation of dried turnip, and compared with natural fermentation.The results indicated that the inoculated fermentation and natural fermentation pH value decreased firstly then remained stable during fermentation time.Inoculated fermentation and natural fermentation nitrite content increased firstly then decreased during fermentation time, and inoculation fermentation nitrite content were much lower than the natural fermentation（p 〈 0.05 ）at 55 d.Leuconostoc rnesenteroides and Lactobacillus zeaze nitrite peak appearing time were 22 d earlier than Lactobacillus paracasei ,Lactococcus lactis and natural fermentation. Inoculated fermentation and natural fermentation total acidity,volatile acid, volatile esters and free amino acid had rising trend during fermentation time. Lactic acid bacteria inoculation could increase the fermentation rate of dried turnip, reduce the nitrite content and improve product quality, while the performance of Leuconostoc rnesenteroides was the best.