强化发酵对辣椒中生物胺及理化指标影响的研究

Effect of Intensified Fermentation on Biogenic Amines and Physicochemical Indexes of Chili

该研究比较辣椒自然发酵和接种植物乳杆菌强化发酵的发酵工艺,监测和分析2种工艺发酵过程中辣椒的各项理化指标、乳酸菌生物量和不同种类生物胺的变化规律。结果表明,经35 d强化发酵的辣椒综合质量最好,其中pH值由4.16下降至3.77,总酸含量由0.53 g/kg上升至7.52 g/kg,还原糖含量由19.39 g/kg下降至4.08 g/kg,氨基酸态氮含量由0.12 g/kg上升至1.70 g/kg。强化发酵组(IF)中乳酸菌生物量显著高于自然发酵组(NF)(P<0.05)。酪胺和组胺是发酵辣椒中含量最多的2种生物胺,其含量在IF组中分别可达35.29 mg/kg和27.29 g/kg,较NF组均显著降低(P<0.05)。研究结果为工业化生产高品质和高安全性发酵辣椒提供工艺和技术参考。

In this study,compares the process of natural fermentation and inoculated Lactobacillus plantarum intensified fermentation in chili,and the changes of physicochemical indexes,the biomass of lactic acid bacteria and different types of biogenic amines of fermented chili were monitored and analyzed in two kinds of fermentation processes.The results showed that the overall quality of chili reached the highest after 35 days of intensive fermentation.The pH of fermented chili decreased from 4.16 to 3.77,the total acid content increased from 0.53 g/kg to 7.52 g/kg,the content of reducing sugar decreased from 19.39 g/kg to 4.08 g/kg,and the content of amino acid nitrogen increased from 0.12 g/kg to 1.70 g/kg.The biomass of lactic acid bacteria of the intensified fermentation (IF) group was significantly higher than that of the nature fermentation (NF) group (P<0.05).Tyramine and histamine were the two most abundant biogenic amines in fermented chili,and their contents were 35.29 mg/kg and 27.29 g/kg in the IF group,respectively,which were significantly lower than those in the NF group (P<0.05).This research provides process and technical reference for the industrialized production of high-quality and high-safety fermented chili.