Screening of mixed fermentation strains of fruits and vegetables and research on their fermentation characteristics
Different types of fermentation strains have different effects on the formation of fermented vegetable flavor.In order to eval-uate the fermentation characteristics of strains in fermented vegetables and screen the excellent strains suitable for vegetable fermentation,31 strains were isolated from the mixed fermentation samples of fruit and vegetables.Lactobacillus,yeast and other strains were preliminari-ly screened by morphology.Molecular biological methods(bacterial 16S rRNA and fungal ITS sequence analysis)were used for identifica-tion.The growth ability,acid production ability,tolerance(salt tolerance,acid tolerance,nitrite tolerance)and nitrite degradation ability of the strains were evaluated.The entropy method was used to comprehensively evaluate the performance of the strains,and the sensory score of the fermented vegetable samples was performed.Five strains,including Alternaria alternata.(L1),Lactiplantibacillus argentorat-ensis(L4),Lactobacillus sp.(L5),Lactobacillus brevis(L8),and Pseudozyma sp(L10)were screened out,which could significantly improve the sensory quality of fermented vegetables.Among them,L4 strain had better performance in growth rate,acid production abili-ty,salt tolerance and nitrite degradation ability.The OD600 value of fermentation for 24 h reached 1.9,the pH value reached 3.84,the highest tolerance to 10％salt concentration,and the nitrite degradation rate was 97.87％.The synthetic evaluation results of entropy meth-od showed that L4 had the best fermentation performance,which was an ideal vegetable fermentation strain,and could be used to produce fermented vegetable products with low nitrite content and good flavor.This study lays a foundation for enriching the vegetable fermentation strains and further development and utilization of the strains.
vegetable fermentationnitrite degradationstrain screeningsensory evaluationentropy value method
万方数据
维普
