益生菌发酵杏鲍菇的工艺及品质

Technology Optimization and Quality Analysis of Probiotic Fermented Pleurotus eryngii

为了探索益生菌发酵杏鲍菇的最佳工艺以及杏鲍菇发酵前后的品质变化,采用植物乳杆菌纯种发酵杏鲍菇,分别以接种量、NaCl含量、发酵温度、发酵时间进行四因素三水平的正交试验,通过模糊感官评定确定最佳的发酵条件组合:每50 g杏鲍菇,接种量为2%、NaCl含量为2%、发酵温度为30℃、发酵时间为6 d。测定杏鲍菇发酵前后的营养成分含量,发现发酵后的杏鲍菇的总糖、还原糖、粗蛋白以及游离氨基酸含量相比鲜品均有所降低,但是体系中的有机酸特别是乳酸含量增加显著,利于延长体系的保质期。

To explore the best process of fermenting Pleurotus eryngii by probiotics and the quality change of P.eryngii before and after fermentation,P.eryngii was purely fermented by Lactobacillus plantarum in this work.The orthogonal experiment with 4 factors and 3 levels,which were inoculation amount,NaCl content,fermentation temperature and fermentation time,was employed to optimizing the fermentation process.The optimum combination of fermentation conditions was determined by fuzzy sensory evaluation,for 50 g of P.eryngii performed with 2%inoculum and 2%NaCl at 30℃for 6 d.Compared with the fresh fruit body,the contents of total sugar,reducing sugar,crude protein,and free amino acid in fermented P.eryngii were reduced to some extent.However,the contents of organic acids and especially lactic acid were significantly increased in this fermented system,which would extend the shelf life of fermented P.eryngii.