柠檬明串珠菌接种发酵竹笋过程中的化学成分变化

Chemical Composition Changes of Bamboo Shoots during Inoculated Fermentation with Leuconostoc Citreum

为探索不同发酵类型乳酸菌接种发酵的差异,将柠檬明串珠菌与植物乳杆菌分别接种发酵竹笋,测定竹笋发酵过程中总酸、pH值、乳酸菌总数、有机酸、游离糖和亚硝酸盐含量的变化。结果表明:接种柠檬明串珠菌可以快速启动发酵,在24 h乳酸菌总数达到9.44 lg cfu/mL,迅速降低pH值,抑制腐败菌的生长,植物乳杆菌能够形成更低的pH值环境,2种乳酸菌对有机酸的代谢能力不同。此外,接种柠檬明串珠菌还能产生泡菜的特征风味物质甘露醇,相比植物乳杆菌产生的亚硝酸盐含量更低。证实不同发酵类型乳酸菌在接种发酵过程中化学成分的变化存在差异。

In order to explore the differences between different types of lactic acid bacteria inoculation and fermentation,bamboo shoots were inoculated with Leuconostoc citreum and Lactobacillus plantarum respectively,and the changes of total acid,pH,total number of lactic acid bacteria,organic acid,free sugers and nitrite contents in the fermentation process of bamboo shoots were measured.The results showed that inoculation of Leuconostoc citreum could quickly start fermentation,and the total number of lactic acid bacteria reached 9.44 lg cfu/mL at 24 h,which rapidly reduced pH and inhibited the growth of spoilage bacteria.Lactobacillus plantarum could form a lower pH environment,and the metabolic ability of the two Lactobacillus to organic acids was different.In addition,inoculation with Leuconostoc citreum produced mannitol,the flavor substance characteristic of kimchi,and produced a lower level of nitrite than Lactobacillus plantarum.It was confirmed that different types of lactic acid bacteria had different chemical composition changes during inoculation and fermentation.