四川泡菜乳酸发酵菌剂的研究  

Formulation of Lactobacillus Strains for Preparation of Sichuan Pickles

作　　者：张良[1] 向文良[1] 曾泽生 余帅 陈志伟[1] 李明元[1] 车振明[1] 

机构地区：[1]西华大学生物工程学院,食品生物技术四川省高校重点实验室,四川成都610039 [2]四川高福记食品有限公司,四川成都611733 [3]成都新繁食品有限公司,四川成都610501

出　　处：《食品科学》2013年第19期200-206,共7页Food Science

基　　金：四川省科技攻关计划项目(10GGZD211NC);四川省科技厅应用基础项目(2013jy0091);西华大学食品生物技术重点实验室建设项目(川教2006-313)

摘　　要：以四川新繁的老泡菜水为原料,以青菜代表叶菜类泡菜、辣椒和豇豆代表茄果类、白萝卜代表块茎类,提取这3种代表四川大宗泡菜类别的泡菜液,比较其批次发酵泡制风味和微生物类群与传统家庭泡制型泡菜的微生物差异,以感官评定、生长速率、产酸速率、共培养特性、亚硝酸盐降低能力和泡制风味等做参考指标选取菌种筛选和检验四川泡菜发酵功能乳酸菌。结果表明:四川泡菜茄果类泡菜的发酵剂为Bacillus coagulans、Leuconostoc mesenteroides XF03、Lactobacillus plantarum XF02、Lactobacillus brevis XF04和Pediococcus acidilactici XF02按菌落总数之比为2:5:5:5:5混合;块茎、叶菜类泡菜专用乳酸菌制剂由Leuconostoc mesenteroides XF03、Lactobacillus plantarum XF02、Lactobacillus brevis XF04和Pediococcus acidilactici XF02按按菌落总数之比为1:1:1:1混合;其发酵的茄果类、块茎类和叶菜类泡菜可再现传统泡菜的风味。This study aimed to formulate Lactobacillus strains to produce Sichuan pickles of bok choy （Brassica chinensis L.）, chili pepper and cowpea, and daikon, representatives of leaf, fruit and tuber vegetables, respectively using fermentation by traditional Sichuan pickles solution. Based on sensory evaluation, growth rate, acid production, nitrite reduction capability, co-culture adaptability and flavor characteristics, the optimized mixture of Lactobacillus strains was Bacillus coagulans, Leuconostoc mesenteroides XF03, Lactobacillus plantarum XF02, Lactobacillus brevis XF04 and Pediococcus acidilactici XF02 with a ratio of 2：5：5：5：5 for fruit vegetables and Leuconostoc mesenteroides XF03, Lactobacillus plantarum XF02, Lactobacillus brevis XF04 and Pediococcus acidilactici XF02 with a ratio of 1：1：1：1 for leaf and tuber vegetables. Traditional and authentic pickles were obtained using the optimized strains..

关 键 词：四川泡菜 发酵菌剂 16S RRNA 筛选 

分 类 号：Q939.97[生物学—微生物学]