低盐条件下CO_2置换对汉逊德巴利酵母生长及渍菜品质的影响

Effect of Carbon Dioxide Gas Replacement at Low Salinity on Debaryomyces hansenii Growth and Pickled Vegetable Quality

传统的渍菜盐渍是采用高盐保存的方式,其存在污染环境、高耗能以及营养流失等缺陷,在盐渍发酵中容易产生菌醭。本试验旨在研究低盐条件下CO_2置换对汉逊德巴利酵母生长及渍菜品质的影响。试验以7%的低盐量为基准,在置换CO_2的条件下,研究了压力、CO_2浓度、含盐量等对汉逊德巴利酵母生长生长的影响。结果表明,高浓度CO_2及其所形成的高压和高盐都影响了汉逊德巴利酵母生长的生长,延迟了汉逊德巴利酵母生长的对数生长期。渍菜在保存6个月期间微生物菌落总数、酸度、亚硝酸盐均明显下降,渍菜的硬度值和菜体的色泽却得到保持,腌渍液清彻透明。这表明,低盐条件下,CO_2置换对渍菜坯料的安全保存有积极促进作用,能够有效的控制杂菌的生长,为改善我国传统腌渍蔬菜的工艺提供了新的一条思路。

High-salinity preservation is used in the salting process of traditional pickled vegetables; however, several issues exist, including environmental pollution, high energy consumption, nutrient loss, and the easy formation of pellicles. The effects of carbon dioxide (CO2) replacement at low salinity on the growth of Debaryomyces hansenii and the quality of pickled vegetables were determined in this study. Under CO2replacement and low salinity (7%) conditions, the influence of pressure, CO2concentration, and salt content on the growth of D. hansenii was studied. The results showed that high-pressure and high salinity affected D. hansenii growth, delaying its logarithmic growth phase. Over a six-month preservation period of pickled vegetables, the total number of colonies, acidity, and nitrite content significantly decreased, while the hardness and color of the pickled vegetables were maintained, and the pickling solution remained transparent. These results show that, at low salinity, CO2replacement has a positive role in promoting the safe preservation of pickled vegetables, effectively controls the growth of bacteria, and provides a new way to improve the salting process of traditional pickled vegetables in China. © 2015, South China University of Technology. All right reserved.