嗜酸乳杆菌和乳酸乳球菌单独发酵对菊芋泡菜的影响

Effect of Lactobacillus acidophilus and Lactococcus lactis Separate Fermentation on Jerusalem artichoke Pickles

主要对抗菌性嗜酸乳杆菌LA和乳酸乳球菌LL在菊芋泡菜中的应用进行了研究。以亚硝酸盐含量、总酸含量、氨基酸态氮含量为指标,研究发酵温度、接种量、加糖量、发酵时间等因素对嗜酸乳杆菌LA和乳酸乳球菌LL分别单独发酵菊芋的影响。结果表明,嗜酸乳杆菌LA和乳酸乳球菌LL对大肠杆菌、金黄色葡萄球菌具有抑菌性。发酵7d,嗜酸乳杆菌LA产酸较快且亚硝酸盐含量较低的发酵温度为34℃,接种量5%;发酵7~14d,乳酸乳球菌LL产酸较快且亚硝酸盐含量较低的适宜温度为37℃,接种量5%。采用嗜酸乳杆菌LA和乳酸乳球菌LL分别发酵,白砂糖的添加量对菊芋发酵液中总酸含量的变化均无显著影响,白砂糖添加量为5g/kg时,亚硝酸盐含量最低。采用嗜酸乳杆菌LA发酵,发酵液中氨基酸态氮含量要高于乳酸乳球菌LL发酵。发酵过程中菊芋的总酸含量、亚硝酸盐含量、氨基酸态氮含量等各项指标主要受发酵时间的影响,随着发酵时间延长,各指标值趋于稳定。发酵14d时,不同条件发酵,亚硝酸盐含量均降低至5mg/kg以下。抗菌性乳酸菌发酵有利于菊芋泡菜的安全生产。

In this paper,the application of antibacterial Lactobacillus acidophilus LA and Lactococcus lactis LL in Jerusalem artichoke pickles is studied.Taking nitrite content,total acid content and amino acid nitrogen content as the indicators,the effects of fermentation temperature,inoculation amount,sugar additive amount and fermentation time on the fermentation of Jerusalem artichoke by Lactobacillus acidophilus LA and Lactococcus lactis LL separately are studied.The results show that Lactobacillus acidophilus LA and Lactococcus lactis LL have antibacterial properties to Escherichia coli and Staphylococcus aureus.When the fermentation time is 7 days,the fermentation temperature of Lactobacillus acidophilus LA with rapid acid production and low nitrite content is 34℃,and the inoculation amount is 5%.When the fermentation time is 7~14 days,the fermentation temperature of Lactococcus lactis LL with rapid acid production and low nitrite content is 37℃,and the inoculation amount is 5%.Lactobacillus acidophilus LA and Lactococcus lactis LL are fermented separately,the addition of sugar has no significant effect on the change of total acid content in Jerusalem artichoke fermentation broth.When the additive amount of sugar is 5 g/kg,the content of nitrite is the lowest.When Lactobacillus acidophilus LA is used for fermentation,the content of amino acid nitrogen in fermentation broth is higher than that of Lactococcus lactis LL fermentation.In the fermentation process,the indexes such as total acid content,nitrite content and amino acid nitrogen content of Jerusalemartichokeare mainly affected by the fermentation time.With the extension of fermentation time,the indicators tend to be stable.When the fermentation time is 14 days,the content of nitrite decreases to less than 5 mg/kg under different conditions.The fermentation of antibacterial Lactobacillus is beneficial to the safe production of Jerusalemartichokepickles.