肠膜明串珠菌发酵对四川泡菜中有机酸生成的影响

Effects of Leuconostoc mesenteroides fermentation on production of organic acids in Sichuan pickle

四川泡菜是我国具有代表性的传统发酵食品。有机酸是衡量四川泡菜发酵程度和品质的重要指标。为研究肠膜明串珠菌发酵对四川泡菜中有机酸生成的影响,在传统四川泡菜制作工艺的基础上,以自然和接种肠膜明串珠菌2种方式发酵四川泡菜,对发酵过程中微生物数量、总酸及有机酸含量进行了测定。结果表明,接种肠膜明串珠菌发酵的四川泡菜与自然发酵相比,其菌落优势大于自然发酵组,总酸优先达到平衡,柠檬酸、酒石酸含量高于自然发酵组;接种发酵组中苹果酸、柠檬酸、抗坏血酸、酒石酸、乳酸含量在发酵20 d后的含量分别为2.76、0.94、0.07、0.17、49.22 mg/mL;接种肠膜明串珠菌发酵提高了四川泡菜中有机酸的含量,缩短了发酵周期,为四川泡菜新型乳酸菌发酵剂的研发提供理论依据,为四川泡菜工业化生产奠定基础。

Sichuan pickle is a representative of Chinese traditional fermented food. Organic acids are an important indicator of measuring the degree and quality of Sichuan pickle fermentation. In order to study the effect of Leuconostoc mesenteroides fermentation on the production of organic acids in Sichuan pickle, we fermented the Sichuan pickle using the natural method and a method inoculating Leuconostoc mesenteroides on the basis of the traditional production process of Sichuan pickle, and measured the number of microbes, the total acid and the content of organic acids in the process of fermentation. The results showed that the Sichuan pickle fermented with inoculated Leuconostoc mesenteroides was superior in the number of colonies, the total acid achieved balance earlier, and the contents of citric acid and tartaric acid were higher than those of the natural fermentation. In the group fermented with inoculated Leuconostoc mesenteroides, the contents of malic acid, citric acid, ascorbic acid, tartaric acid and lactic acid were 2.76 mg/mL, 0.94 mg/mL, 0.07 mg/mL, 0.17 mg/mL and 49.22 mg/mL respectively after 20 days of fermentation. Fermentation with inoculated Leuconostoc mesenteroides increased the content of organic acids in Sichuan pickle and shortened the fermentation cycle. This study provides a theoretical basis for the development of a new lactic acid bacterium starter in Sichuan pickle and lay foundation for the industrial production of Sichuan pickle.