枣阳酸浆水来源乳酸菌对泡菜及泡菜水发酵品质的影响

Effect of lactic acid bacteria from Suanjiangshui in Zaoyang on the fermentation quality of kimchis and kimchi juice

该研究选用分离自枣阳酸浆水的15株发酵乳杆菌(Lactobacillus fermentatum)和15株植物乳杆菌(Lactobacillus plantarum)发酵制作泡菜,并对泡菜的质构特性和泡菜水的理化性质进行分析,同时,采用电子舌、电子鼻和主成分分析(PCA)、典型相关分析(CCA)对泡菜水的风味进行检测和评价。结果表明,发酵乳杆菌发酵泡菜的咀嚼性显著高于植物乳杆菌(P<0.05),硬度、脆性差异不显著(P>0.05),且纯种发酵泡菜的硬度、脆性及咀嚼性均高于自然发酵组;植物乳杆菌发酵的泡菜水中乳酸含量与自然发酵组无显著差异(P>0.05);植物乳杆菌发酵的泡菜水酸味值和芳香型气味值显著高于发酵乳杆菌(P<0.05),且略高于自然发酵组。综上,枣阳酸浆水来源的植物乳杆菌和发酵乳杆菌具备开发为直投式发酵剂的潜力。

In this study, the kimchi was fermented by 15 strains of Lactobacillus fermentatum and 15 strains of Lactobacillus plantarum isolated from Suanjiangshui in Zaoyang, and the texture characteristics of the kimchi and the physical and chemical properties of the kimchi juice were analyzed. At the same time, the flavor of the kimchi juice was determined and evaluated by electronic nose, electronic tongue, principal component analysis (PCA) and canonical correlation analysis (CCA). The results indicated that the chewiness of the kimchi fermented by L. fermentatum was significantly higher than that fermented by L. plantarum (P<0.05), and the differences in hardness and brittleness were not significant (P>0.05). In addition, the hardness, brittleness and chewiness characteristics of the kimchi fermented by pure lactic acid bacterium were higher than those of natural fermentation group. The lactic acid content in the kimchi juice fermented by L. plantarum was not significantly different from that in the natural fermentation group (P>0.05), while the acidity and aromatic odor values of the kimchi juice fermented by L. plantarum were significantly higher than that fermented by L. fermentatum (P<0.05), and slightly higher than that of natural fermentation group. In conclusion, the L. plantarum and L. fermentatum from Suanjiangshui in Zaoyang had the potential to be developed as Directed Vat Set.