腌制叶用芥菜发酵菌分离鉴定及应用研究

Study on Isolation and Identification of Fermentation Bacteria for Pickled Leaf Mustard and Optimization of Fermentation Technology

为获得发酵性能优良的菌株,生产优质的发酵叶用芥菜,本研究从自然发酵的芥菜中分离发酵用菌株,通过测定乳酸菌的生长、产酸和亚硝酸盐降解能力以及酵母菌的产气、产酯能力和蛋白酶活性等发酵特性进行筛选,并对筛选获得的优良发酵菌加以应用。结果表明,筛选获得的2株乳酸菌L8短乳杆菌(Lactobacillus brevis)、L9植物乳杆菌(Lactobacillus plantarum)和1株酵母菌Y9酿酒酵母菌(Saccharomyces cerevisiae)在腌制叶用芥菜中的发酵性能优良。与自然发酵的叶用芥菜相比,接菌发酵叶用芥菜的pH值和亚硝酸盐含量分别减少了2.22%和88.13%;总酸含量、氨基酸态氮含量分别增加了9.02%和28.09%。接菌发酵提高了腌制芥菜的营养品质和安全性。本研究丰富了叶用芥菜的发酵菌种,为蔬菜发酵加工产业奠定了技术基础。

In order to obtain strains with excellent fermentation performance and to produce high-quality fermented leaf mustard,fermentation strains were isolated from naturally fermented mustard.The fermentation characteristics such as the growth,acid production and nitrite degradation capabilities of lactic acid bacteria,as well as the yeast’s gas production,protease activity,and ester production capabilities,and other fermentation characteristics of those strains were screened to obtain excellent fermentation bacteria.The results showed that the 2 strains of lactic acid bacteria L8 Lactobacillus brevis,L9 Lactobacillus plantarum and 1 strain of yeast Y9 Saccharomyces cerevisiae had excellent fermentation performance in pickled leaf mustard.Compared with naturally fermented leaf mustard,the pH value and nitrite content of inoculated fermented leaf mustard were decreased by 2.22%and 88.13%,respectively,and the total acid content and amino acid nitrogen content were increased by 9.02%and 28.09%,respectively.Inoculation and fermentation improved the nutritional quality and safety of pickled mustard greens.The screened fermentation strains of leaf mustard can help for the fermentation and processing industry of vegetables.