摘要
利用自主研发的L. p(植物乳杆菌)直投发酵剂和购买的Lactobacillus brevis(L. b,短乳杆菌)菌株制备的直投发酵剂,对低温(环境温度为5～15℃)条件下发酵菊芋泡菜进行对比研究。分别以L. p、L. b及L. p与L. b复配的发酵剂直投发酵菊芋,测定其发酵过程中的动态变化,并以自然发酵菊芋为参照。试验结果表明,在低温条件下,自然发酵菊芋9 d后,其pH仍为5.15左右,且杂菌较多,其中肠杆菌数量为8.5×103CFU/mL;而采用上述3种直投发酵剂发酵菊芋,7 d后其pH均在3.80以下,发酵到第9天时,乳酸菌数量分别为4.7×107、4.0×107和4.4×107CFU/mL,肠杆菌数量均在100 CFU/mL以下,酵母菌数量均低于9.5×102CFU/mL,发酵6d后亚硝酸盐含量均低于0.09 mg/kg,且未出现亚硝峰。其中,L. p直投发酵菊芋泡菜的品质与风味优于L. b直投发酵及复配发酵,且在室温贮藏180 d后仍保持稳定。研究结果证明,L. p直投发酵不仅可以解决低温下自然发酵菊芋泡菜不可行的问题,且其发酵的菊芋泡菜品质优良,适合于菊芋泡菜的生产。
Experiments were carried out to investigate the dynamic changes of the DVS fermentation process （ LactobaciUus plantarum fermentation, Lactobacillus brevis fermentation and fermentation using mixture of the both） of Jerusalem artichoke pickle at low temperature from 5 to 15℃ , and the natural fermentation was taken as a reference. The results showed that not only the pH value of natural fermentation after 9 days was 5.15, but also there were more mixed bacterium, of which the number of Enterobacteriaceae reached up to 8.5 × 103 CFU/mL. However, for after above-mentioned DVS fermentation for 7 days, it was found that the pH values decreased to 3.8. In addition, on the ninth day, the number of lactic acid bacteria were 4.7 × 10^7 CFU/mL, 4.0 × l0^7 CFU/mL, and 4.4 × 10^7 CFU/mL, respectively, while the number of Enterobacteriaeeae and yeast were below 100 CFU/mL and 9.5 ×l0^2 CFU/mL. Moreover, the nitrite content of DVS fermentation were both below 0.09 mg/kg after 6 days, in addition, no nitrite peaks were observed during the whole processing. The product fermented using DVS Lactobacillus plantarum starter was most accepted because of its quality and flavor and its stable properties even after storage at room temperature for 180 days. In this study it was evident that DVS fermentation could help solve the infeasible problem that natural fermentation of Jerusalem artichoke pickle was hard to achieve at low temperature. Besides, it was clear that the Lactobacillus plantarum separated by our laboratory was appropriate for the fermentation of Jerusalem artichoke pickle.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2013年第4期106-113,共8页
Food and Fermentation Industries
基金
江苏高校优势学科建设工程项目
2012年镇江市农业科技支撑项目(No.NY2012015)
关键词
乳酸菌
直投发酵剂
低温发酵
菊芋
泡菜
lactic acid bacteria, DVS（directed vat set）starter, low-temperature fermentation, Jerusalem artichoke, pickle
