人工接种发酵甘蓝工艺条件的优化  

Optimization of Cabbage Fermentation Using Starter Culture

作　　者：燕平梅[1] 赵文婧[1] 宋敏丽[1] 吴丽花[1] 陈燕飞[1] 张腾[1] 

机构地区：[1]太原师范学院生物系,山西太原030031

出　　处：《食品科学》2012年第11期224-230,共7页Food Science

基　　金：国家自然科学基金面上项目(31171743)

摘　　要：为了探究甘蓝人工接种发酵适宜的发酵剂及发酵条件,采用从四川泡菜老汤中分离的植物乳杆菌(Lactobacillus plantarum)、戊糖乳杆菌(Lactobacillus pentosus)、肠膜明串珠菌(Leuconostoc mesenteroides)3种菌以单一和不同配比混合组合成16组组合发酵剂中选出发酵甘蓝时亚硝酸盐含量低、发酵速度快、风味好的发酵剂。结果表明:肠膜明串珠菌、戊糖乳杆菌,其质量比为1:2(nPb:SPc组合),肠膜明串珠菌、戊糖乳杆菌、植物乳杆菌,其质量比为1:1:1(nPb:bC1:SPc组合),此两种组合为较优化发酵剂。应用响应面分析法优化此两种组合发酵剂接种发酵甘蓝的工艺条件。人工接种发酵甘蓝的条件为食盐质量浓度4g/100mL、接种量0.2%、发酵温度25℃。通过主效应分析说明食盐质量浓度对总酸度影响最大,发酵温度次之,接种量对其影响较小。The purpose of this study was to develop a fermentation strater culture and to optimize the fermentation conditions for fermented cabbage production.In this study,16 strains including single strains of Lactobacillus plantarum,Lactobacillus pentosus and Leuconostoc mesenteroides isolated from Sichuan pickles and their combinations were first tested.Two different strain combinations were then selected out of them based on fermentation speed,nitrite content and fermented cabbage flavor for the optimization of fermentation by response surface methodology.The results showed that the optimal condition for cabbage fermentation by a mixture of Leuconostoc mesenteroides and Lactobacillus pentosus（1：2） or Leuconostoc mesenteroides Lactobacillus pentosus,and Lactobacillus plantarum（1：1：1） were 4 g/100 mL salt,0.2% of inoculum size and 25 ℃ of fermentation temperature.Main effect analysis showed that salt concentration had the greatest effect on total acidity of fermented cabbage,followed by fermentation temperature and then inoculums size.

关 键 词：人工接种发酵 蔬菜 乳酸菌 响应面分析法 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程]