The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,an...The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.展开更多
本文通过对亚硝酸盐降解菌Lactobacillus plantarum SD-7、抗氧化功能菌Lactobacillus plantarum FM-LP-9和抑菌功能菌Lactobacillus alimentarius FM-MM4间的生长相容性、共培养对菌株功能的影响及复合接种发酵豇豆品质和感官评定的研...本文通过对亚硝酸盐降解菌Lactobacillus plantarum SD-7、抗氧化功能菌Lactobacillus plantarum FM-LP-9和抑菌功能菌Lactobacillus alimentarius FM-MM4间的生长相容性、共培养对菌株功能的影响及复合接种发酵豇豆品质和感官评定的研究,制备浅渍豇豆的复合功能发酵剂。结果表明:复合功能发酵剂的3菌株之间具有优良的生长相容性,共培养的菌体密度提高范围为0.49~6.32倍;在3株菌的接种比例为1:1:1的共培养体系中,功能特性发挥最优;复合体系中菌株的亚硝酸盐降解率为96.15%,与Lactobacillus plantarum SD-7单独培养相比,提高8.59%,DPPH自由基清除率为51.23%,ABTS;自由基清除率为64.52%,还原力为175.23μmol·L^(-1)(L-半胱氨酸),与Lactobacillus plantarum FM-LP-9单独培养相比,分别提高了15.82%、 14.58%和20.66%;抑菌能力与Lactobacillus alimentarius FM-MM4单独培养相比也有显著提高(P<0.05)。与自然发酵CK相比,接种发酵有利于提高浅渍发酵豇豆的品质。展开更多
对中国传统米发糕发酵剂进行改良,将植物乳杆菌DMDL9010(Lactobacillus plantarum DMDL9010)和德氏乳杆菌保加利亚亚种DMDL-H1(L.delbrueckii subsp.bulgaricus DMDL-H1)按质量比1:1复配,与安琪酵母协同发酵米发糕,确定其最佳添加量。...对中国传统米发糕发酵剂进行改良,将植物乳杆菌DMDL9010(Lactobacillus plantarum DMDL9010)和德氏乳杆菌保加利亚亚种DMDL-H1(L.delbrueckii subsp.bulgaricus DMDL-H1)按质量比1:1复配,与安琪酵母协同发酵米发糕,确定其最佳添加量。结果表明,复合乳酸菌发酵剂添加量(质量分数)为6%时,米发糕感官评价和质构品质最佳。以顶空固相微萃取-气相质谱检测出复合菌米发糕具有22种挥发性风味物质,与传统米发糕相比,复合菌米发糕具有更丰富的酯类物质。对不同温度(4、28、37℃)和不同包装方式(真空包装、气调包装(50%CO_(2)+50%N_(2))、密封袋装)下的复合菌米发糕储存特性进行探究,结果表明,以气调包装并储存于28℃有利于保持复合菌米发糕的感官品质,并能显著降低硬度和咀嚼性。展开更多
基金supported by the National Key Research and Development Program of China(2021YFD2100902-3)the National Natural Science Foundation of China(32072258)+5 种基金Major Science and Technology Program of Heilongjiang(2020ZX08B02)Harbin University of Commerce“Young Innovative Talents”Support Program(2019CX062020CX262020CX27)the Central Financial Support for the Development of Local Colleges and Universities,Graduate Innovation Research Project of Harbin University of Commerce(YJSCX2021-698HSD)Training plan of Young Innovative Talents in Universities of Heilongjiang(UNPYSCT-2020218).
文摘The effects of 5 lactic acid bacteria(LAB)fermentation on the pasting properties of glutinous rice flour were compared,and suitable fermentation strains were selected based on the changes of viscosity,setback value,and breakdown value to prepare LAB compound starter cultures.The results revealed that Latilactobacillus sakei HSD004 and Lacticaseibacillus rhamnosus HSD005 had apparent advantages in increasing the viscosity and reducing the setback and breakdown values of glutinous rice flour.In particular,the compound starter created using the two abovementioned LAB in the ratio of 3:1 had better performance than that using a single LAB in improving the pasting properties and increasing the water and oil absorption capacity of glutinous rice flour.Moreover,the gelatinization enthalpy of the fermented samples increased significantly.For frozen glutinous rice dough stored for 28 days,the viscoelasticity of frozen dough prepared by compound starter was better than that of control dough,and the freezable water content was lower than that of control dough.These results indicate that compound LAB fermentation is a promising technology in the glutinous rice-based food processing industry,which has significance for its application.
文摘本文通过对亚硝酸盐降解菌Lactobacillus plantarum SD-7、抗氧化功能菌Lactobacillus plantarum FM-LP-9和抑菌功能菌Lactobacillus alimentarius FM-MM4间的生长相容性、共培养对菌株功能的影响及复合接种发酵豇豆品质和感官评定的研究,制备浅渍豇豆的复合功能发酵剂。结果表明:复合功能发酵剂的3菌株之间具有优良的生长相容性,共培养的菌体密度提高范围为0.49~6.32倍;在3株菌的接种比例为1:1:1的共培养体系中,功能特性发挥最优;复合体系中菌株的亚硝酸盐降解率为96.15%,与Lactobacillus plantarum SD-7单独培养相比,提高8.59%,DPPH自由基清除率为51.23%,ABTS;自由基清除率为64.52%,还原力为175.23μmol·L^(-1)(L-半胱氨酸),与Lactobacillus plantarum FM-LP-9单独培养相比,分别提高了15.82%、 14.58%和20.66%;抑菌能力与Lactobacillus alimentarius FM-MM4单独培养相比也有显著提高(P<0.05)。与自然发酵CK相比,接种发酵有利于提高浅渍发酵豇豆的品质。
文摘对中国传统米发糕发酵剂进行改良,将植物乳杆菌DMDL9010(Lactobacillus plantarum DMDL9010)和德氏乳杆菌保加利亚亚种DMDL-H1(L.delbrueckii subsp.bulgaricus DMDL-H1)按质量比1:1复配,与安琪酵母协同发酵米发糕,确定其最佳添加量。结果表明,复合乳酸菌发酵剂添加量(质量分数)为6%时,米发糕感官评价和质构品质最佳。以顶空固相微萃取-气相质谱检测出复合菌米发糕具有22种挥发性风味物质,与传统米发糕相比,复合菌米发糕具有更丰富的酯类物质。对不同温度(4、28、37℃)和不同包装方式(真空包装、气调包装(50%CO_(2)+50%N_(2))、密封袋装)下的复合菌米发糕储存特性进行探究,结果表明,以气调包装并储存于28℃有利于保持复合菌米发糕的感官品质,并能显著降低硬度和咀嚼性。
