乳酸菌与酵母菌联合发酵对芥菜理化性质及保藏期品质的影响
Effects of Lactic Acid Bacteria and Yeast Co-fermentation on the Physico-chemical Properties and Storage Period Quality of Mustard
唐蓉 1陈骏飞 1杨海泉 2杨峻松 2周于莹 2刘毕琴 1史巧 1李宏3
作者信息
- 1. 云南省农业科学研究院农产品加工研究所,云南昆明 650223
- 2. 云南易门山里香食品有限责任公司,云南玉溪 651109
- 3. 云南农业大学食品科学技术学院,云南昆明 650201
- 折叠
摘要
为了探究肠膜明串珠菌(Leuconostoc mesenteroides)L5与少孢哈萨克斯坦酵母(Kazachstania exigua)M1联合发酵对低盐低酸发酵芥菜发酵过程及保藏期理化性质的影响,本研究将其与自然发酵组和乳酸菌L5单独发酵组进行了对比,测定了发酵过程及保藏期的pH、总酸、总酯和亚硝酸盐含量等指标,分析了发酵成熟泡菜和加速保藏泡菜的质构和色差,并进行了感官评定.结果表明,L5+M1共发酵组在发酵成熟时亚硝酸盐含量最低为1.45 mg/kg,总酸含量(2.46 g/kg)显著低于其他两组(P<0.05),总酯含量(3.79 g/kg)和感官评分均显著高于其他两组(P<0.05);成品在 37℃加速保藏 75d后,总酸含量仅增加至 3.10 g/kg、总酯含量增加至 4.16 g/kg、亚硝酸盐含量进一步降至 0.91 mg/kg,仍能维持低酸状态和较好的感官、质构和色泽品质.本研究证明了添加合适的酵母菌与乳酸菌联合发酵不仅能提升泡菜的风味和品质,对维持其保藏性也有一定作用.
Abstract
In order to explore the effects of co-fermentation of Leuconostoc mesenteroides L5 and Kazachstania exigua M1 on the physicochemical properties of low-salt and low-acid fermented mustard during fermentation process and storage period,the co-fermentation group was compared with a natural fermentation group and a fermentation group solely with the lactic acid bacterium L5.The pH,total acid,total ester and nitrite content etc.during the fermentation process and storage period were measured.The texture and color difference of fermented mature paocai and accelerated preserved paocai were analyzed alongside sensory evaluation.The results showed that L5 and M1 co-fermented paocai contained nitrite as lowest as 1.45 mg/kg,and total acid(2.46 g/kg)was significantly lower than that of the other two groups(P<0.05),respectively,total ester(3.79 g/kg)and score in sensory test were significantly higher than that of the other two groups(P<0.05).After the paocai product kept at 37℃for 75 days for accelerated storage,the total acid content only increased to 3.10 g/kg,the total ester content increased to 4.16 g/kg,whereas the nitrite content further decreased to 0.91 mg/kg.Its low acid state and good sensory,texture and color qualities were maintained.It was proved that the addition of suitable yeast and lactic acid bacteria for joint fermentation could not only improve the flavor and quality of paocai,but also play a certain role in maintaining its preservability.
关键词
肠膜明串珠菌/少孢哈萨克斯坦酵母/共发酵/保藏期/品质Key words
Leuconostoc mesenteroides/Kazachstania exigua/co-fermentation/storage period/quality引用本文复制引用
基金项目
技术创新人才培养对象:科技人才与平台计划(202005AD160015)
云南省科技厅科技重大专项(202002AE320006)
出版年
2024
国家科技期刊平台
NSTL
万方数据