食盐浓度对植物乳杆菌发酵酸笋品质的影响

Effect of Salt Concentration on Quality of Sour Bamboo Shoot Fermented with Lactobacillus plantarum

为提高植物乳杆菌发酵酸笋的品质,以新鲜麻竹笋为原料,在菌株最优发酵条件下(菌株最佳接种量为1%、接种温度为33℃),研究在发酵液中加入不同浓度的食盐(质量体积比浓度分别为0、1%、3%、5%)对酸笋品质的影响。结果显示,在各食盐浓度条件下,乳酸菌均能正常繁殖,酸笋发酵均能够达到成熟的标准,亚硝酸盐含量均低于国家规定的最大限值;当加入的食盐浓度为1%时,乳酸菌生长最好,酸笋的色泽、口感、风味和滋味均表现最好。由此表明,1%浓度的食盐可以提高植物乳杆菌发酵酸笋的品质。

In order to improve the quality of sour bamboo shoots fermented with Lactobacillus plantarum,fresh bamboo shoot of Dendrocalamus latiflorus is used under the optimal fermentation conditions of bacterial strain(optimal inoculation amount of 1%,inoculation temperature of 33℃)to study the effect of adding different concentrations of salt(mass/volume percentage concentration of 0,1%,3%and 5%)to the fermentation broth on the quality of sour bamboo shoots.The results show that under various salt concentrations,lactic acid bacteria can reproduce normally,and the fermentation of bamboo shoots can reach the maturity standard.The nitrite content is lower than the maximum limit required.When the salt concentration at 1%,the growth of lactic acid bacteria is the best,and the color,taste,flavor,and taste of fermented sour bamboo shoots are all the best.This indicates that 1%concentration of salt can improve the quality of the sour bamboo shoots fermented by Lactobacillus plantarum.