酿酒酵母对萝卜泡菜发酵过程的影响

Effects of Saccharomyces cerevisiae on pickled radishes during fermentation

以樱桃萝卜为原料,设置4个试验组,分别为乳酸菌接种发酵组、乳酸菌与酵母菌混合接种发酵组、酵母菌接种发酵组和自然发酵组。对各试验组发酵过程中pH值、总酸、亚硝酸盐、色度、硬度、感官品质、乳酸菌数量、酵母菌数量及大肠菌群数量进行研究。实验结果表明:在樱桃萝卜发酵过程中,接种酿酒酵母能够阻止发酵后期pH进一步下降,降低总酸生成量,抑制泡菜过度酸化,使泡菜保持较高的脆度,并且产生浓郁的酯香风味;酿酒酵母的加入不改变亚硝酸盐消长规律,也不影响接种乳酸菌对大肠菌群的抑制效果;但在发酵后期,加入酿酒酵母的试验组,其乳酸菌的生长受到一定程度的抑制,因此酿酒酵母的使用量还需进一步研究。

Cherry radishes were pickled into four groups： lactic acid bacteria （LAB） inoculated fermentation, LAB and Saccharomyces cerevisiae mix-inoculated fermentation, Saccharomyces cerevisiae inoculated fermentation and spontaneous fermentation groups. Total acid, pH, nitrite content, chrominance, hardness, sensory quality, the colo- ny counts of LAB, yeast and coli-group were monitored during the fermentation process of Cherry radishes. The results indicated that inoculating Saccharomyces cerevisiae could decrease the generation of total acid, thereby inhibit a further drop in pH values during fermentation, and thus prevent the over-acidification and maintain the high brittleness of pickled cherry radishes, as well as produce a strong aroma of ester. The growth and decline rule of nitrite content and inhibitory effect of LAB toward coliform won＇ t be changed by inoculation of Saccharomyces cerevisiae. However, the usage of Saccharomyces cerevisiae needs to be further investigated because the growth of LAB was relatively inhibited in experimental groups with Saccharomyces cerevisiae.