不同乳酸菌接种发酵泡菜风味的研究

刘春燕; 戴明福; 夏姣; 周婷; 沈丽雯; 蒲彪

doi:10.13386/j.issn1002-0306.2015.07.024

不同乳酸菌接种发酵泡菜风味的研究

1. 四川农业大学食品学院
2. 浙江工业大学政治与公共管理学院

基金项目:

国家自然科学基金资助项目(31171726)；

详细信息

作者简介:
刘春燕(1989-),女,硕士研究生在读,研究方向:果蔬加工理论与技术。;

蒲彪(1956-),男,博士,教授,研究方向:果蔬加工、功能性食品。;

中图分类号: TS255.54
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- 文章访问数: 240
- HTML全文浏览量: 29
- PDF下载量: 1398
出版历程
- 收稿日期: 2014-05-18

Study on the flavor of different lactic acid bacteria inoculated fermentation pickle

College of Food,Sichuan Agricultural University
School of Politics and Public Administration,Zhejiang University of Technology

摘要

摘要: 以新鲜红皮萝卜为原料,分别接种分离自自然发酵泡菜中的乳明串株菌、乳酸乳球菌、食窦魏斯氏、发酵乳杆菌、植物乳杆菌进行纯种乳酸菌发酵制作泡菜。通过测定泡菜的乳酸菌菌相、总酸度、感官评价、挥发性成分及有机酸,对分离自自然发酵泡菜中不同乳酸菌纯种发酵泡萝卜的风味进行研究。结果表明,发酵达到终点时,接种不同乳酸菌发酵的泡菜中大部分乳酸菌的活菌数相差不大,都在7.0lg CFU/m L左右,泡菜液中的乳酸菌几乎全为植物乳杆菌;大部分乳酸菌纯种发酵泡菜中总酸含量>4g/kg;不同乳酸菌发酵的泡菜挥发性成分及有机酸的种类差异不显著。
- 乳酸菌 /
- 泡菜 /
- 纯种发酵 /
- 风味物质
Abstract: The study was carried out with fresh red radish as raw material,and inoculated lactic acid bacteria which isolated from spontaneous fermentation pickle Leuconostoc lactis,Lactococcus lactis,Weissella cibaria,L.plantarum and L. fermentum,inoculating fermented pickle separately. The flavor of fermentation radish pickles by measuring the pickle's lactic acid bacteria phase,total acid,volatile components and organic acid were studied.The results indicated that the fermentation at the end of the inoculation of different lactic acid bacteria fermented with lactic acid bacteria on the number of living bacterium fungus were similar,which about 7.0lg CFU/m L,the lactic acid bacteria in different pickles were almost L. plantarum; Most of the total acid content in different lactic acid bacteria fermentation pickles were more than 4g/kg; they had no much difference in different lactic acid bacteria fermentation pickles about organic acids and volatile components.
- lactic acid bacteria /
- pickles /
- pure-fermentation /
- flavor substance

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文章访问数: 240
HTML全文浏览量: 29
PDF下载量: 1398
被引次数: 0

不同乳酸菌接种发酵泡菜风味的研究

作者简介: 刘春燕(1989-),女,硕士研究生在读,研究方向:果蔬加工理论与技术。; 蒲彪(1956-),男,博士,教授,研究方向:果蔬加工、功能性食品。;

计量

出版历程

Study on the flavor of different lactic acid bacteria inoculated fermentation pickle

计量

出版历程

目录

作者简介:
刘春燕(1989-),女,硕士研究生在读,研究方向:果蔬加工理论与技术。;

蒲彪(1956-),男,博士,教授,研究方向:果蔬加工、功能性食品。;