乳酸菌及其组合发酵芦笋的条件优化

Optimization of Asparagus(Asparagus officinalis L.) Fermented by Lactobacillus and Their Mixed Strains

以绿芦笋为原料,利用4株乳酸菌(发酵乳杆菌Xd、植物乳杆菌5-7-3、德氏乳杆菌保加利亚亚种Y430、副干酪乳杆菌Yd)及其6种双菌组合(Yd+Xd、Yd+Y430、Yd+5-7-3、Xd+Y430、Xd+5-7-3、Y430+5-7-3)进行发酵,比较发酵过程中pH值、总酸、抗坏血酸、黄酮和亚硝酸盐含量变化,从而确定芦笋发酵的最佳乳酸菌及发酵时间。结果表明,乳酸菌发酵芦笋优于自然发酵芦笋,Y430和Yd+Y430分别是芦笋发酵的最佳单菌和最佳双菌组合,最佳发酵时间为8 d,此时,两者的pH值分别为3.33和3.35,总酸含量分别为6.66 g/kg和6.58 g/kg,抗坏血酸含量分别为12.30 mg/100 g和11.93 mg/100 g,黄酮含量分别为63.17 mg/100 g和56.62 mg/100 g,亚硝酸盐含量分别为4.34 mg/kg和6.09 mg/kg。

Four strains of Lactobacillus(Lactobacillus fermentans Xd,Lactobacillus plantarum 5-7-3,Lactobacillus delbrueckii subsp.bulgaricus Y430,and Lactobacillus paracasei Yd)and six mixed strains(Yd+Xd,Yd+Y430,Yd+5-7-3,Xd+Y430,Xd+5-7-3,and Y430+5-7-3)were used to make fermented asparagus.By comparing the pH value,total acid,ascorbic acid,flavone and nitrite in the fermentation process,the optimum Lactobacillus and fermentation time were determined.The results showed that Lactobacillus fermented asparagus were better than natural fermented asparagus.Both Y430 and Yd+Y430 groups demonstrated to be most suitable for asparagus fermentation as strains single and mixed strain.The best fermentation time was 8 d.Meanwhile,the pH value,total acid,ascorbic acid,flavone and nitrite were 3.33 and 3.35,6.66 g/kg and 6.58 g/kg,12.30 mg/100 g and 11.93 mg/100 g,63.17 mg/100 g and 56.62 mg/100 g,4.34 mg/kg and 6.09 mg/kg,respectively.In conclusion,Y430 and Yd+Y430 fermented asparagus provide a theoretical basis for the artificial inoculation of fermented asparagus into industrial production.