菌种对芽菜发酵影响的研究  

Effects of strains of bean sprout on fermentation

作　　者：左勇[1] 刘利平[1] 鞠帅[1] 谢晖[1] 张晶[1] 刘达玉[2] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]成都大学肉类加工四川省重点实验室,成都610106

出　　处：《中国调味品》2012年第4期26-29,共4页China Condiment

基　　金：四川省科技计划项目资助(2010NZ0063);四川省企业技术创新项目资助(2010YBYB426)

摘　　要：将选育的芽菜工作菌种,接种于菜中进行发酵。通过同时蒸馏萃取(SDE)-气质联用(GC-MS),分析不同发酵阶段芽菜的风味物质,并结合感官评定结果来判定芽菜的发酵情况。结果表明:芽菜接种发酵后的发酵周期比自然发酵缩短了近一个月,而且复合菌AN1∶AE发酵的芽菜产生的风味物质组分增多,口感最好,其次是AN∶AE,最后是自然发酵。The fine breeding bean sprout strains were inoculated and fermented in the vegetables. Th different stages of bean sprouts fermentation flavor were analysised by simultaneous distillation ex traction （SDE） with GC （GC-MS）, combined with the results of sensory evaluation to determine th conditions of bean sprouts fermentation. Results demonstrated that period of adding bean sprout strains fermentation was a month earlier than the natural fermentation. And the flavor and taste pro duced by the composite strain AN1： AE were the more and best. The second was AN ： AE, and th last was natural fermentation.

关 键 词：芽菜 蒸馏萃取 气质联用 发酵周期 

分 类 号：TS201.5[轻工技术与工程—食品科学]