植物乳杆菌在辣白菜发酵过程中对其感官品质的影响

Effect of Lactobacillus plantarum on Sensory Quality in Fermentation Process of Spicy Cabbage

以植物乳杆菌L12作为发酵剂,以辣白菜的颜色、气味、味道和质构特性4个感官因素作为品质的衡量标准,来分析辣白菜的发酵剂接种量以及对发酵剂有较大影响的发酵温度、腌制盐浓度和发酵时间3个因素对感官品质的影响;利用响应面法分析发酵剂与其他3个因素间的交互作用,通过分析得出发酵时间与发酵剂接种量间存在显著的交互作用,同时得到该发酵剂的最佳发酵条件为:接种量2%,腌制盐浓度4%,发酵温度11℃,发酵时间7 d。结果表明该菌株可以在适宜的条件下,干预自然发酵过程中微生物的变化,从而改善辣白菜的感官品质,同时有效地缩短发酵时间,实现快速发酵,说明该菌株有作为发酵剂的研究价值。

In this study,Lactobacillus plantarum L12 is researched as the starter to ferment spicy cabbage which is measured by color,flavor,taste and texture properties.The effect of inoculation amount of starter and the three factors containing fermentation temperature,salt concentration and fermentation time which have great influence on the starter on the sensory quality is analyzed.Use response surface methodology to analyze the interaction of starter and the other three factors,which shows that fermentation time and starter have a significant interaction,meanwhile,the optimal fermentation conditions of the starter are inoculation amount of 2%,salt concentration of 4%,fermentation temperature of 11℃,fermentation time of 7 days.The results show that the strain could intervene the change of microorganisms in the natural fermentation process under the suitable conditions,so as to improve the sensory quality of spicy cabbage,and effectively shorten the fermentation time to achieve rapid fermentation,indicating that the strain has the research value as starter.