单菌与多菌接种发酵对多轮发酵四川泡菜风味的影响

Effects of single-bacteria and multi-bacteria inoculation on the flavor of Sichuan pickles of multi-round fermentation

以植物乳杆菌(Lactobacillus plantarum)、肠膜明串珠菌(Leuconostoc mesenteroides)以及食窦魏斯氏菌(Weissella cibaria)为出发菌株,pH、总酸、挥发性风味成分和感官评价为指标,研究3种单菌及多菌对多轮发酵四川泡菜风味品质的影响。结果表明,与自然发酵相比,接种发酵均能快速启动发酵,稳定泡菜品质;3种单菌产酸速度为肠膜明串珠菌>食窦魏斯氏菌>植物乳杆菌。采用顶空固相微萃取-气相色谱-质谱联用(headspace-solid phase microextraction-gas chromatography-mass spectrometry, HS-SPME-GC-MS)技术共检出挥发性风味成分85种,其中包括醇类27种、醛酮类17种、酯类16种、酸类2种、烃类13种、含硫化合物2种、苯环类5种、其他化合物3种;共分析出16种重要挥发性成分,包括二甲基三硫、二甲基二硫醚、桉叶油醇、芳樟醇、α-松油醇、壬醛、正辛醛、正葵醛、乙偶姻、异硫氰酸烯丙酯、3-丁烯基异硫氰酸酯、3-(甲硫基)丙基异硫氰酸酯、三芥子酸甘油酯、乙酸苯乙酯、D-柠檬烯、大茴香脑。挥发性风味成分分析和感官评价综合认为:接种植物乳杆菌和食窦魏斯氏菌的泡菜品质最佳,与自然发酵在总体上风味成分较为接近。当植物乳杆菌与食窦魏斯氏菌体积比为6∶4时,泡菜风味良好,接受度高。研究结果可为进一步应用于多轮泡菜奠定基础。

Starting from Lactobacillus plantarum,Leuconostoc mesenteroides,and Weissella cibaria,using pH,total acid,volatile flavor components,and sensory evaluation as indicators,the effects of three single-bacteria and multi-bacteria inoculation on the quality of Sichuan pickles were studied.The results showed that,compared with natural fermentation,inoculation fermentation could start fermentation quickly and stabilize the quality of pickles;the acid-producing rates of three single bacteria were:L.mesenteroides>W.cibaria>L.plantarum.A total of 85 volatile flavor components were detected by headspace solid-phase microextraction-gas chromatography-mass spectrometry(HS-SPME-GC-MS),including 27 alcohols,17 aldehydes and ketones,16 esters,two acids,13 hydrocarbons,two sulfur-containing compounds,five benzene rings,and three other compounds.A total of 16 important volatile components were analyzed,including dimethyl trisulfide,dimethyl disulfide,eucalyptol,linalool,α-terpineol,nonanal,octanal,n-decanal,acetoin,allyl isothiocyanate,3-butenyl isothiocyanate ester,3-methylthiopropyl isothiocyanate,4-(methylthio)butyl isothiocyanate,phenylethyl acetate,D-limonene,and anethole.According to the analysis of volatile flavor components and sensory evaluation,the quality of pickles inoculated with L.plantarum and W.cibaria was the best,and the flavor components were close to natural fermentation in general.When the ratio of L.plantarum∶W.cibaria was 6∶4,the flavor of pickles was good and the acceptance degree was high.The research results lay a foundation for further application in multi-round fermented pickles.